Boudin mushroom bites (Print Version)
# Ingredients:
01 -
3 white sausages with morels or plain.
02 -
450 g of mixed mushrooms.
03 -
4 puff pastry sheets.
04 -
1 egg for brushing.
05 -
3 shallots.
06 -
40 g of butter.
07 -
40 g of flour.
08 -
Juice of 1 lemon.
09 -
500 ml chicken broth.
10 -
6 cl of Port wine.
11 -
100 ml thick cream.
12 -
Salt.
13 -
Pepper.
# Instructions:
01 -
Stack 4 sheets of puff pastry. Use a 9 cm cutter to make 6 large circles, marking each center lightly with a 6 cm cutter without cutting through. Brush with egg and bake for 30 minutes at 200°C.
02 -
Slice the sausages into 1.5 cm pieces and chop up those shallots. Heat the broth on the side.
03 -
Brown the sausage slices for 15-20 minutes. Set aside. Toss the mushrooms in the same pan to cook them, then put them with the sausages.
04 -
Sauté the shallots in butter, stir in the flour. Gradually whisk in the broth in three parts. Add the lemon juice, cream, and Port wine. Season and mix well.
05 -
Combine the mushrooms and sausages with the sauce. Reheat the puff pastries and fill them up just before serving.
# Notes:
01 -
Serve with a salad dressed in lemon vinaigrette.
02 -
Only fill the pastries at the last minute to keep them crispy.