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©️ Nel Brouwer-van den Bergh

Mushroom ragout

Prep Time 1 hour 30 minutes
Cook Time 5 minutes
Total Time 1 hour 35 minutes
Course Appetizer
Cuisine French

Ingredients
  

Making the puff pastry container

  • 4 4x4 inch puff pastry leafs
  • 1 egg

Making the mushroom ragout

  • 1/2 lb mixed mushrooms chestnut, oyster, porcini or others
  • 1/4 cup (50 gram) all purpose flour
  • 1 cup vegetable or chicken broth
  • 2 tbsp butter or olive oil (as you prefer)
  • small bunch of parsley.
  • 2 twigs of thyme
  • several sage leaves
  • sea salt
  • freshly gound pepper
  • 1/3 cup full cream milk
  • 5.3 oz (150 g) onion

Salad base

  • 1 small Belgian endive
  • 1/3 red pepper (cut in small pieces)
  • 0.5 oz (15 g) rucula leaves

Salad dressing

  • 1 tsp musterd (Dijon)
  • 2 tbsp freshly squeezed orange juice
  • 1 tbsp red balsamic vinegar
  • 2 tsp honey
  • sea salt
  • pepper
  • 2 twigs of fresh dill
  • 3 tbsp olive oil virgin
  • 1 oz (30 g) sesame seeds

Instructions
 

Making the puff pastry containers

  • Make four 1 inch cuts with a knife at the right and left hand sides of each square puff pastry leaf, 1 inch below the top side and 1 inch above the bottom end of the pastry leaf.
  • Prepare a clutched egg and a brush
  • Then fold each leaf into a square container of puff pastry dough
  • Brush each of the sides with the mixed egg mixture
  • Place the containers for 15 min in a pre-heated oven of 200 C
  • They wil first collapse, but later puff up
  • Take them out of the oven and let cool down
  • Cut out holes in the middle, so they can be filled

Making the mushroom ragout

  • Dice the onion
  • Cut the mushrooms into small parts
  • Wash, dry and cut very fine the dill and the parsley
  • Prepare the washed thyme and sage leafs
  • Place the butter or olive oil in a pan of appropriate size and heat up
  • Add the diced onion, first on medium fire for 3-5 minutes while often stirring; then simmer on low for 30 minutes. Ensure the onions remain yellow and do not become black or burned
  • Add the thyme and sage leaves
  • Then add the mushrooms and first on medium heat smother them followed by a slow simmer for 30 minutes. The mush rooms will release their juices.
  • Add the parsley and the flour, mix with a whisk
  • Add the milk at medium heat, continuously stir until the mixture becomes very viscous. Put heat on low and wait for a few minutes, while stirring.
  • Add so much of the broth that the mixture becomes more fluid, but remains thick. Let the mixture cook for at the least 5 minutes and if needed let some of the liquid steam off, all the time vigorously stirring.
  • Bring to taste with pepper and salt. The mixture should be thicker than an average bechamel based sauce.
  • Let cool down with a lid on and heat up, just before serving the dish

Prepare the dressing

  • Place the mustard in a small bowl
  • Add the orange juice, the vinegar, the honey, dill, salt and pepper and stir well
  • Add the olive oil and mix thoroughly

Toasting the sesame seeds

  • Place the seeds in a pan and heat, while constantly moving the seeds over the bottom of the pan. When the seeds start popping, lower the heat but still stir until the seeds have become two shades darker
  • Let them cool in a separate container

Making up the final dish

  • Place four belgian endive leafs from the center out on one half of a plate, place some rucula leaves on the other side and sprinkle the red pepper pieces in the middle
  • Dribble the dressing over the vegetables
  • Sprinkle the toasted sesame seeds over the vegetables
  • Place the (re-heated) puff pastry cups on the salad leafs
  • Fill the cups with the re-heated mushroom ragout and serve out.

Notes

Method: oven baking, simmering
Food allergy & intolerance information: cow milk (can replace by oat milk); egg (can leave out)
Keyword Appetizer, mushroom soup, ragout