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Preheat the oven to 180°C.
Wash and remove the stalks from the mushrooms. Finely chop the shallot.
In a frying pan, heat the oil and then add the butter. When the butter is hot, add the mushrooms and shallots and fry over a high heat for 3 minutes.
Add the chestnuts, season and cook for 1 minute.
Remove from the heat, add the chopped tarragon and the cream. Mix and fill the mini casserole tins.
Roll out 2 sheets of puff pastry. Cover the rim of the mini casserole tins and place the lid on top.
Apply egg yolk to the pastry and bake for 20 minutes.
Serve the mini casseroles while they are still hot.