Tartes aux Champignons

Ingredients:
50 grams butter
60 grams flour
3 cl. Madiera wine
400 grams mushrooms, sliced
1/3 to 1/2 cup warm water
Juice of mushrooms
Puff Pastry Shells (large Boucheé – Peppridge Farm)

Preparation:
Bake puff pastry shells until brown. Lift hat and remove center. Set aside.

Dissolve butter in a pan. Add flour. When the mixture becomes a little brown, add juice from canned mushrooms, then the warm water. The mixture should not be too thick or too thin. Add the wine and cook the mixture slowly (about 15 minutes). Add mushrooms then salt and pepper to taste. Fill pastry shells with mushroom mixture.

History:
Odile and Didi served Tartes aux Champignons as a first course for dinner. These tartes are so rich they deserve to be served as a main course.