- Preparation time: 20 minutes
- Bake time: 40 minutes
- Makes 6 servings.
INGREDIENTS
- Puff pastry sheets
- 900 grams (2 lbs) white button "Parisian" mushrooms, sliced
- 3 tablespoons butter
- 1 cup (150 grams) cleaned & sliced onions
- Weight is after cleaning the onions
- Salt & freshly ground pepper
- ½ teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
- ¼ cup (4 tablespoons = 60 ml) sherry
- 450 grams (1 lb) grated cheese, such as "Gruyère" or "Emmenthaler"
- "American Swiss" cheese is not recommended for any type of human consumption
- 1 egg white, beaten
EQUIPMENT & SUPPLIES
- Baking dish, about 10x6x2 inch (25x15x5 cm)
- I use a clear glass one, so I can check the doneness of the dough
- Frying pan
- Medium size bowl
PREPARATION / DIRECTIONS
- Heat the butter in the frying pan, and sauté the mushrooms, onions, Worcestershire, lemon juice, sherry
- Drain well and season with salt & pepper
- Line the entire inside of the oven dish with a sheet of puff pastry dough, and brush with the egg white
- Remove the excess dough with a sharp knife on the outside of the edge of the oven dish - the dish will be covered with dough, that has to be crimped to the dough lining!
- Fill the bottom crust with the mushroom mixture
- Cover with puff pastry, and crimp the dough cover with the bottom dough, all the way around
- Cut several slits in the top crust, to let steam escape
- Bake for 35-40 minutes
©1990 Christine Cowen