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!
I would definitely like this dish. Great combinations – leeks, mushrroms and pastry.
Thank you. 🙂 I really enjoyed the dish!
So pretty and I bet it was delicious, I love savory pastries, and leeks and mushrooms are a heavenly match.
They really work well together. Thanks. 🙂
That looks truly scrumptious and I think would go down well with the Grandkids. If I have time to shop tomorrow, I might try these. Thank you! 🙂
I hope you enjoy! 🙂
This sounds really good. The mix of mushrooms with goat cheese would be something I’d love. I’ve wanted to try my han making puff pastry but, to be honest, I use it so rarely that there little point to mastering it. So long as I can purchase a good ready-made product, I will — and lie to my dinner guests. 😉
You’re secret is save with me! 😄
Really delicious looking shot of the finished dish…
Thank you! 😊
And thank you for your feedback on the photos I take, it’s a big help. I’m taking advantage of the natural light but with winter coming I’ll have to figure out a light situation so I don’t have the same struggles as this past winter.
Those look wonderful. I pretty much eat meat with every meal, but I could definitely eat those without any no problem.
We use those same puff pastry shells. They work so why bother trying to make your own. We like to use them with chicken a’la king.
Thank you. We mix things up when it comes to meat. I find mushrooms can be a great substitute on some dishes.
Well these are just precious. Real wow factor. I’ve never puffed pastry and wow! It really puffs up. haha
They are fun! 😊