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Mushrooms pie

Recipe of the Chef Grégory Corman
 
Serves 2 

Ingredients 
Garlic and herb goat’s cheese spread   140g
Chopped onion 1
Mushrooms 80g
Chicken breast 100g
Flat-leaf parsley, chopped 10g
Butter For buttering
Puff pastry 1 roll
Groundnut oil 2cl
Salt 
Freshly ground pepper 


Preparation
Clean the mushrooms, slice them uniformly. Set aside.
Cut the chicken into slices. Pour the oil into a frying pan over high heat. Brown the pieces of chicken without cooking completely, season and set aside.
Do the same with the mushrooms, adding the chopped onions and parsley in the end.
Delicately mix the mushrooms, chicken pieces and the garlic and herb goat’s cheese spread. Check seasoning.
Butter 2 ceramic pie dishes (10 to 15cm diameter). Spread the mixture evenly without crushing it.
Roll out the puff pastry, cut discs of a diameter greater than that of the pie dishes selected. Cover the mixture by pressing down on the sides. Baste with egg yolk to brown in the oven at 180ºC for 15’ to 20’.
Serve immediately.
No specific mushroom variety, but porcini mushrooms and truffles are the best…

Eurial products needed for this recipe :

Spreadable garlic & herbs goat cheese pyramid 140g





How to cook our cheeses and creams.




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