Bouchée with wild mushrooms and green chickpeas

Name: Bouchée with wild mushrooms and green chickpeas
Ingredients: 2 g Smoked paprika powder; 150 g chopped shallots; 150 ml Liquid butter; 1.8 kg Roseval potatoes; Salt; Pepper; 1 kg Bonduelle forest mushroom mix; 250 ml Cream 35%; 50 g Cornstarch; 750 g Bonduelle green chickpeas; 300 g Mixed brown and white beech mushrooms; 10 units.items Puff pastry bouchées; 200 g Watercress; 10 g Various cresses

A crispy puff pastry snack filled with a creamy ragout of wild mushrooms and green chickpeas.Recipe is for approximately 10 people.

Ingredients

2gSmoked paprika powder

150gchopped shallots

150mlLiquid butter

1.8kgRoseval potatoes

Salt

Pepper

1kgBonduelle forest mushroom mix

250mlCream 35%

50gCornstarch

750gBonduelle green chickpeas

300gMixed brown and white beech mushrooms

10units.itemsPuff pastry bouchées

200gWatercress

10gVarious cresses

Preparation

Cook the potatoes in salted water until just tender, drain, and let them cool.
Then cut the potatoes into equal pieces.
Heat ⅓ of the liquid butter in a large pan and sweat the chopped shallot with the smoked paprika powder, without coloring.
Add the wild mushroom mix and stew together. Season with salt and pepper.
Add the cream and bring briefly to a boil, thicken with cornstarch.
Add half of the green chickpeas and keep warm.
Fry the potatoes in ⅓ of the liquid butter, season with salt and pepper.
Meanwhile, fry the beech mushrooms in the remaining liquid butter over high heat, season with salt and pepper, and set aside.
Warm the remaining chickpeas.
Heat the puff pastry bouchées.
Arrange the puff pastry bouchées on a plate, top with the mushroom stew, and finish with the green chickpeas, fried beech mushrooms, watercress, and cress.
Serve with the fried potatoes.