Place butter into heavy based pan, add the clean button mushrooms and cook gently. Add the garlic and cook out. Then add the tomato puree, white wine, fresh thyme and lemon juice. Reduce until all the liquids have virtually evaporated. Prepare a puff pastry square and fold over corners, brush down with egg wash and leave to rest for 20 minutes. Place into a pre-heated oven 220F and cook for around 12 minutes until risen and golden brown. Remove from the oven. Add the double cream to the mushrooms and reduce further. Spoon the mixture into the pastry, scatter with grated Gruyere cheese and a sprinkling of Parmesan. Glaze under a hot grill. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (913g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2312 (66%)|
|Amt Per Serving||% DV|
|Total Fat 256.9g||343 %|
|Saturated Fat 94.7g||474 %|
|Monounsaturated Fat 121.3g|
|Polyunsanturated Fat 26.2g|
|Cholesterol 426.5mg||131 %|
|Sodium 2071.8mg||71 %|
|Potassium 1494.9mg||39 %|
|Total Carbohydrate 216.1g||64 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 207.9g|
|Protein 80.9g||116 %|
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Calories per serving: 3482
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