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| 8 x ca. 30 g | Button mushrooms |
| 8 | Floz white wine |
| 2 Esslöffel | Tomato puree fresh |
| 2 x ca. 30 g | Butter unsalted |
| 1 | Cloves garlic crushed |
| 1 | Sprig thyme; fresh |
| 4 | Floz double cream |
| 3 x ca. 30 g | Gruyere cheese |
| 1 x ca. 30 g | parmesan |
| | salt |
| | pepper |
| 1/2 | lemon juice |
| 1 x ca. 450 g | Puff pastry |
| | Egg wash |
| | Bouquet of leaves and herbs for garnish |
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Place butter into heavy based pan, add the clean button mushrooms and cook gently. Add the garlic and cook out. Then add the tomato puree, white wine, fresh thyme and lemon juice. Reduce until all the liquids have virtually evaporated.
Prepare a puff pastry square and fold over corners, brush down with egg wash and leave to rest for 20 minutes. Place into a pre-heated oven 220F and cook for around 12 minutes until risen and golden brown. Remove from the oven.
Add the double cream to the mushrooms and reduce further. Spoon the mixture into the pastry, scatter with grated Gruyere cheese and a sprinkling of Parmesan. Glaze under a hot grill.
reserved. Carlton Food Network http://www. Cfn. Co. Uk/
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