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Ingredients
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Braised Mushrooms
Method
Preparation and Assembly
Sauté the Mushrooms
In a large skillet, heat the olive oil over medium heat. Add the shallots and garlic, and sauté until softened, about 3-4 minutes.
Deglaze the Skillet
Pour in the white wine and let it simmer for 2-3 minutes until it reduces slightly. Add the vegetable broth, salt, and pepper, and cook for another 5 minutes.
Prepare the Gruyère Fonduta
In a small saucepan, combine the heavy cream and grated Gruyère cheese over low heat. Stir until the cheese is melted and smooth. Set aside.
Assemble the Dish
Preheat the oven to 200°C (400°F). Roll out the puff pastry on a floured surface. Cut into circles large enough to cover the mushroom mixture. Place the mushroom mixture in a baking dish, pour the Gruyère fonduta over it, and cover with the puff pastry. Seal the edges and cut a few slits in the top for steam to escape.
Serve
Remove from the oven and let cool slightly before serving. Enjoy your braised mushrooms en croûte with gruyère fonduta!