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Puff Pastry with Rabbit Confit and Mushrooms
2013-11-01
https://www.metro.ca/userfiles/image/recipes/feuilletes-de-confit-de-lapin-aux-champignons-autes-7363.jpg
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Preheat oven to 400°F (200°C).Lightly flour a work surface and roll puff pastry out into a sheet ½ in. (1.2 cm) thick.Cut out 6 3½-in.
(8¾-cm) circles and transfer to a baking sheet lined with parchment paper.Bake 15 – 20 minutes or until puffed, golden with underside done.Remove from the oven and set aside.Meanwhile, put porcini in a bowl, add boiling water, cover and let stand 15 minutes.In a skillet, melt butter over medium heat.Add shallots and coffee mushrooms.Cook 4 minutes or until browned.Add shredded rabbit confit and cook for another 3 minutes.Meanwhile, remove porcini from water, strain and reserve the liquid.Dice the porcini and add them to the skillet.Deglaze with Marsala and reduce to dry.Add cream, reserved liquid, spinach, salt and pepper.Reduce by ¾ and add lemon thyme.Cut puff pastries in two horizontally.Spoon rabbit-mushroom filling on the bottom half, cover with top half and serve immediately.
6
Chef Caroline McCann
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10 oz (300 g) commercial puff pastry, thawed in the refrigerator
6 pieces dried porcini mushroom
1/2 cup (125 mL) boiling water
2 tsp. (10 mL) Selection unsalted butter
2 shallots, thinly sliced
6 big coffee mushrooms, thinly sliced
10 oz (300 g) Rabbit confit, shredded
3 Tbsp. (45 mL) Marsala
1/4 cup (60 mL) 15 % cooking cream
2 cups (500 mL) baby spinach, washed and dried
2 tsp. (10 mL) minced lemon thyme
salt and freshly ground pepper to taste
Puff Pastry with Rabbit Confit and Mushrooms
6
apperizers
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME
Ingredients
-
10 oz
(300 g)commercial puff pastry, thawed in the refrigerator
-
6
pieces dried porcini mushroom
-
1/2 cup
(125 mL)boiling water
-
2 tsp.
(10 mL)Selection unsalted butter
-
2
shallots, thinly sliced
-
6
big coffee mushrooms, thinly sliced
-
10 oz
(300 g)Rabbit confit, shredded
-
3 Tbsp.
(45 mL)Marsala
-
1/4 cup
(60 mL)15 % cooking cream
-
2 cups
(500 mL)baby spinach, washed and dried
-
2 tsp.
(10 mL)minced lemon thyme
-
salt and freshly ground pepper to taste
Preparation
Preheat oven to 400°F (200°C).
Lightly flour a work surface and roll puff pastry out into a sheet ½ in. (1.2 cm) thick.
Cut out 6 3½-in. (8¾-cm) circles and transfer to a baking sheet lined with parchment paper.
Bake 15 – 20 minutes or until puffed, golden with underside done.
Remove from the oven and set aside.
Meanwhile, put porcini in a bowl, add boiling water, cover and let stand 15 minutes.
In a skillet, melt butter over medium heat.
Add shallots and coffee mushrooms.
Cook 4 minutes or until browned.
Add shredded rabbit confit and cook for another 3 minutes.
Meanwhile, remove porcini from water, strain and reserve the liquid.
Dice the porcini and add them to the skillet.
Deglaze with Marsala and reduce to dry.
Add cream, reserved liquid, spinach, salt and pepper.
Reduce by ¾ and add lemon thyme.
Cut puff pastries in two horizontally.
Spoon rabbit-mushroom filling on the bottom half, cover with top half and serve immediately.
Source :
Chef Caroline McCann
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
