Puff Pastry Of Mushrooms With Walnut Cream

Preparation:

Preparation: Start by preparing the walnut cream: cut the shallot into thin slices and let it dry in a pan with the butter. Soften the breadcrumbs in a little milk, squeeze it and put it in the blender with the egg, ham, walnuts and shallot. Blend until you get a smooth and homogeneous cream. Salt, pepper. Place in the fridge for three quarters of an hour. Meanwhile clean the mushrooms. Blanch them for 5 minutes in salted water. Drain them, dry them, slice them into not too thin strips. Roll out the puff pastry into a disc and line a floured cake pan with it. Model a sheet of baking paper on it, fill with dried legumes and keep in the oven for about 10 minutes at 160 degrees. In another pan, season the garlic clove with a knob of butter. Remove the walnut cream from the refrigerator and mix in the cream. Remove the paper and the legumes from the pastry. Pour the nut mixture onto the pasta and spread the mushrooms on top. Brush the edge of the pastry with garlic butter, bake at 200 degrees for 30 minutes.