Mushroom Stew

Name: Mushroom Stew
Ingredients: 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

9 ingredients

3 steps

Ingredients

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

Directions

1

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.
2

Preheat the oven to 425°F. 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.
3

Stir the mushrooms into the tomato sauce and heat them up briefly. Serve the stew with the puff pastry triangles on the side.