Mushroom Stew
- 2 None onions, peeled and diced
- 1 None carrot, peeled and diced
- 1 1/2 lbs oyster mushrooms, cut small depending on the size
- 8 stems thyme
- 4-6 tbsp olive oil
- 1 None (14-oz) can chopped tomatoes
- 1 pinch sugar
- 9 1/2 oz puff pastry (16 1/2-by-9 1/2 inches)
- 1 None egg yolk
- 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.
- Preheat the oven to 425u0b0F. 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.
- Stir the mushrooms into the tomato sauce and heat them up briefly. Serve the stew with the puff pastry triangles on the side.
onions, carrot, oyster mushrooms, thyme, olive oil, tomatoes, sugar, pastry, egg yolk
Taken from recipes-plus.com/api/v2.0/recipes/28154 (may not work)