Mushrooms en Croute with Charred Spring Onion Dressing

By Executive Chef David Fritsche, Stable DC
Serves 4

Stable Mushroom En Croute.jpg

Mushrooms en Croute
1 sheet puff pastry
2 cups white button mushrooms, cleaned and sliced
2 cups oyster mushrooms, cleaned and sliced
2 cups Hen of the Woods mushrooms, cleaned and sliced
2 tablespoons cottage cheese
½ cup gruyere cheese, shredded
1 teaspoon chives, chopped
2 shallots
1 tablespoon olive oil
Salt and pepper

In a medium sauté pan, add the olive oil and bring it to high heat. Add the mushrooms and sauté them until they get some nice light brown color. Next, add the chopped shallots and season with salt and pepper; finish cooking the mushrooms until the shallots and mushrooms are soft. Finish the mushrooms with the chopped chives and let them cool down.

Once the mixture has cooled, add the cottage cheese, gruyere cheese and check seasoning.

Cut the puff pastry into circles and place them into a dome mold or a sauce ladle. Fill the pastry domes with the mushroom mix and cover with another puff pastry disk to seal the little domes or pies from the bottom. Carefully remove the domes from the mold or ladle and place on a baking tray that is lined with parchment paper.

Brush with egg wash and bake by 340°F for about 15–20 minutes, until the pies are nice and golden brown.


Charred Spring Onion Dressing
1 bunch spring onions
1 shallot, chopped finely
1 tablespoon champagne vinegar
1 teaspoon Dijon mustard
2½ tablespoons olive oil
Salt and pepper

In a sauté pan, add a little bit of olive oil and turn up the heat. Add the cleaned spring onions and roast them until they soften and get some brown color; remove from heat and let cool.

In a blender, add the roasted spring onions, shallot, mustard, champagne vinegar and blend together until smooth. Slowly add the olive oil to the dressing while running the blender on medium speed to create an emulsion. Adjust the seasoning. Chef tip: If the dressing is too tart, add a pinch of sugar, which will soften the edges.

To serve, drizzle a generous amount of dressing among 4 small plates. Place the mushroom pies atop the dressing on each plate. Serve.

Stable DC, 1324 H St. NE, Washington, DC; 202-733-4604