(Recipe) Mushroom Ragout

Prepare the vegetables:
Clean the mushrooms gently with a brush or damp cloth, then slice them into bite-sized pieces.

Cook the mushrooms:
Heat a drizzle of olive oil in a large skillet. Sauté the onion for 2 minutes until soft, then add the garlic, thyme, and mushrooms. Cook until the mushrooms are golden and have released their juices. Drain them in a sieve, reserving the cooking liquid.

Make the roux:
In a separate saucepan, melt the butter over low heat. Stir in the flour and cook gently for 2–3 minutes, stirring constantly, until it forms a smooth paste.

Build the sauce:
Gradually whisk in the reserved mushroom juices, followed by the mushroom stock in three parts. Allow each addition to absorb fully before adding the next to avoid lumps.

Combine and season:
Stir the sautéed mushrooms, onion, garlic, and thyme into the sauce. Season generously with salt and pepper. Finish by stirring in the fresh parsley.

Serve:
Warm the puff pastry shells in the oven, then fill them generously with the hot mushroom ragout. Serve immediately while golden and bubbling.