Our kids are coming home tomorrow!  They’ve been gone for nearly two weeks visiting grandparents in Florida.  While I’m thrilled they are having a blast swimming, getting ice cream, and being goofy, they are missed.

I asked what they are requesting for dinners for the few days they are with us before they dash off to overnight camp.  My son is asking for chicken cordon bleu.  And my daughter would love something Italian.  I think I can handle these requests.  🙂

When I posted about the roasted veg with crepes I said there was another dish to post about from the French restaurant we went to at Terminal 3 Heathrow.  I did find out what the restaurant was called, it’s Oriel Grande Brasserie.  My husband ordered a puff pastry dish with leeks, mushrooms, and goat cheese.  It was delicious so I knew I would try to recreate it.

I confess I buy the puff pastry.  I do want to try to make some but I can get decent store bought and it’s one of the few ingredients I buy so what the heck.  🙂  For this dish I used the puff pastry shells which need to be baked ahead of time.  Follow the directions given.  For mine I baked them at 425F/220C for about 20 minutes.

Set aside. This recipe is for two servings. In a skillet heat up a few tablespoons of olive oil and saute 6 sliced mushrooms.

I wanted a nice roasted flavour from the mushrooms.  As Julia Child taught the best way to do this is not mess about with the mushrooms.  In other words, don’t stir.  After the mushrooms are sauteed for a minute or so, let them “roast” on each side until browned.  In the meantime, finely chop 2 cloves of garlic and add to the skillet with a 1/4 cup of dry white wine.

After a few minutes add a 1/4 cup of chicken stock and about 3/4 cup of sliced leeks.  Bring to a simmer.

Preheat the oven to 350F/175C.  Once the liquid reduces about half add a dollop of goat cheese and melt it into the sauce.

Spoon into the pastry shells and grate fresh Jarlsberg or a similar cheese on top.

Bake until the cheese is melted and golden.   The side dish that was served when my husband had the dish was a potato salad of some sort over greens.  I roasted some potato in olive oil seasoned with salt and pepper.  I served it over mixed greens with a lemon thyme dressing.

This was a light summer meal but would also be great as a starter or a party dish.  I really wish my son liked mushrooms as I’d like to make this for the kids.  It would be hard to pick round the mushrooms though!