Leek, mushroom and gruyere
27/5/2009
Serves 4
Ingredients
| 4 | Portobello mushrooms |
| ¼ cup | Red wine |
| 1 | Olive oil |
| 2 tsp | Fresh thyme |
| 1 tsp | Brown sugar |
| 1 | Salt & freshly ground pepper |
| 1 packet | Puff pastry, (rolled) |
| ½ cup | Leek, (sliced) |
| 1 | Baby onion, (diced) |
| 1 stalk | Celery, (diced) |
| 1 tbsp | Plain flour |
| ½ cup | Vegetable stock |
| 4 slices | Gruyere cheese |
| 1 | Egg |
| 1 tbsp | Milk |
Directions
- Preheat the oven to 200 degC. Lay the mushrooms in a baking dish and pour over the wine with 1 tablespoon of olive oil.
- Sprinkle over the thyme, sugar and seasoning then cook for 20 minutes. Line greased pie tins with pastry.
- Heat a pan and add another tablespoon of olive oil. Add the leek, onion and celery, stir and let cook for at least 5 minutes or until softened and golden.
- Add the flour to the pan and let cook, stirring for 1 minute before adding the stock. When the filling starts to thicken remove from the heat, season and let cool.
- Spoon the filling into the pie tins, top with sliced mushroom and cheese. Top with pastry and brush with the whisked egg and milk (egg wash).
- Make cuts in the pastry and grind over a little pepper before baking for 25 minutes or until golden. Rest in the tins for 5 minutes before removing to a cooling rack.
Wine Match
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