Ease of Preparation: Medium
Time of Preparation: 40 minutes
Yield: 4 servings
Ingredients:
- 4 medium shallots
- 4 tablespoons olive oil (60 millilitres)
- 12 ounces mixed and wild mushrooms (375 grams)
- Salt and pepper
- 4 cloves garlic, roasted
- 1-tablespoon fresh thyme
- 1-tablespoon fresh oregano
- 4 tablespoons sugar (60 millilitres)
- ¼ teaspoon sherry vinegar
- 1-½ cups caramelized onions
- 8 ounces puff pastry (250 grams)
Method:
Preheat the oven to 375 degrees Fahrenheit
Wrap the shallot in foil and bake it for 15 minutes in the oven. Bake the garlic cloves on the same cookie sheet. Remove the shallots, peel them and set aside.
Heat the oil in a heavy frying pan over a high heat. Add the mushrooms in batches and add salt and pepper. Do not crowd the pan. Turn the mushrooms when they begin to brown after about 2 minutes. Add some thyme, oregano and the roasted garlic. Cook for a further 2 minutes and repeat with the remaining mushrooms.
Increase the oven temperature to 425 degrees Fahrenheit. Combine the sugar and a tablespoon of water over a medium heat. Swirl the mixture until the sugar has completely dissolved and let the mixture boil until it reaches a nut-brown stage. Stir in the vinegar and remove it from the heat.
Divide the caramel between four ramekins, add mushrooms on top, caramelized onion and then roasted shallot. Top with a round of puff pastry, move to the oven to bake for about 20 minutes or until the pastry is golden and puffed.
Turn out on to plates and serve with a dollop of seasoned crème fraiche.
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