Idée recette de la Cave Beetschen entrée gastronomique met végétarien feuilleté aux chanterelles et émulsion au romarin

Chanterelles mushroom puff pastry tart with a rosemary sauce

By Frédéric Chamaret, Gastrodomicile


Ingredients for 4 people


1 sheet of puff pastry

1 egg yolk

800 chanterelles mushrooms

½ bunch basil

3 shallots

2 sprigs of rosemary

100ml white wine

70g butter

100ml 35% cream

1 tsp cornflour

Olive oil


1/3 chicken stock cube





Bake the puff pastry

Cut 8cm squares in the puff pastry and brush it with the beaten egg yolk. Cook this for about 10 to 15 minutes in a preheated oven at 190°C.


Fry the chanterelle mushrooms.

Quickly wash the chanterelles and dry them on a paper towel. Chop 2 shallots and shred the basil.

In a frying pan, sauté the chanterelles with 30 g butter, a little olive oil and shallots. After 7- 8 minutes when the water from the mushrooms has evaporated, add the basil, season and set aside.


Making the sauce

Chop 1 shallot finely, put the white wine, chicken broth and plucked rosemary in a saucepan. Reduce by 2/3. Add the cream and remaining butter and reduce over high heat for 5 minutes. Blend and pass through a cheesecloth. Adjust seasoning and thicken with the cornflour. Set the sauce aside, keeping it warm.



Place the puff pastry cut in two in the centre of the plate, garnish with laminated mushrooms, drizzle with sauce and cover with the puff pastry cap. Garnish with a basil leaf.

Bon Appétit!