Mushroom Ragout in Puff Pastry
Mushroom Ragout in Puff Pastry recipe is full of creamy chicken and delicious mushroom sauce. This dish perfect for breakfast or afternoon tea.
| 3 tbsp | Olive oil |
| 200 g | Gourmet mushrooms |
| 200 g | Shiitake mushrooms, sliced |
| 200 g | Oyster mushrooms, stems removed |
| 1 no | Medium onion, chopped |
| 2 no | Garlic cloves, chopped |
| 2 tsp | SERI-AJI® Black Pepper Seasoning |
| 2 tsp | TUMIX® Chicken Stock Seasoning (mixed with 1 cup of hot water) |
| ½ cup/125 ml | Whipping cream |
| 1 tsp | Thyme, chopped |
| 20 pcs | Ready made puff pastry |
- Heat a large pan over medium-high heat.
- When the pan is hot, add enough olive oil to lightly coat the bottom of the pan.
- Add the mushrooms and sauté until the liquid is released and they are golden yellow, about 5 minutes.
- Add onion and garlic, sauté about 3 more minutes until the onion softens.
- Season with SERI-AJI® Black Pepper Seasoning.
- Carefully add 1 cup TUMIX® Chicken Stock Seasoning mixture and cream. Cook until it reduces by ¾.
- Add chopped thyme. Turn off the fire. Let it cool for a while.
- Put the mushroom into puff pastry and serve.
- Thyme can be changed to Chinese celery or coriander leaves.
Seri-Aji® Black Pepper Seasoning Recipes
TUMIX® Chicken Stock Recipes
