consommme en croute with wild mushrooms

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Cooking receipe to make consommme en croute with wild mushrooms under category General Recipes. You may find some video clips related to this receipe below.

consommme en croute with wild mushrooms

400ml tinned beef or chicken consomme (if using campbells prepare in advance following the instructions on the tin)

80g tinned mixed wild mushrooms drained

10g very fine carrot batons

10g very fine leek strips

10g very fine celery strips

15ml dry sherry

salt and black pepper

250g frozen puff pastry defrosted

1 egg beaten

Preheat the oven to 190C/375F/Gas Mark 2.

Divide the consomme equally

between tvo ovenproof soup bowls. Drain off the liquid from the wild mushrooms and place 40g of mushrooms in each bowl.

Divide the carrot batons and the leek and celerystrips between the two bowls and pour half of the sherry into each.

Season with salt and pepper to taste. Roll out the puff pastry and cut two round discs just a fraction larger than the top of each soup bowl (use another bowl as a guide when cutting).

Brush the edges of one side of each disc with the beaten egg and place on the top of the bowls to form a lid the eggbrushed edges will form a seal with the bowl.

Brush the top of each lid with the remaining egg.

Place in the fridge fox 10 minutes to rest then cook in the preheated oven for 15 to 20 minutes until the puff pastry is risen and golden brown. Remove from the oven and serve immediately.

This is a classic French restaurant dish made blissfully simple by using readymade consornme frozen pastry and tinned wild mushrooms.

Serves 2

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