Mushroom Stew

1. 1

   Heat the oil in batches in a skillet and saute the mushrooms for 5 mins per batch. Add the thyme and season to taste. Remove mushrooms from the pan and saute the onions and carrot cubes in the hot mushroom oil for 3 minutes, turning as necessary. Stir in the tomatoes, bring them to a boil and add the sugar to taste.

2. 2

   Preheat the oven to 425u00b0F. Let the puff pastry rest for 10 mins then unroll it on its backing paper. Trim it with a pizza cutter into a square and divide the square into 8 triangles. Whisk the egg yolks with 2 tbsp of water and brush the pastry with the mixture. Put the triangles on a baking sheet lined with baking parchment and bake them for about 6 mins.

3. 3

   Stir the mushrooms into the tomato sauce and heat them up briefly. Serve the stew with the puff pastry triangles on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.