Almônes with mushrooms, bries and apples, from the Ile de France region

Method

1. 1

   Clean and mince the mushrooms. Sauté them for a few minutes in a skillet with olive oil.

2. 2

   Preheat the oven to 180°C. Meanwhile, avoid and cut the apples into pieces. Cut the cheese into pieces too.

3. 3

   Once the mushrooms have returned, add the apples, cheese and mix on low heat for a few moments. Add salt and pepper according to taste.

4. 4

   Heat the fresh cream and mustard of Meaux over low heat.

5. 5

   Place to make the alms: put 2 sheets of brick on each other. In the center, place 4 tablespoons of your stuffing. Fold the brick leaf so as to form a chaplain that you will then seal with a toothpick. Repeat the operation to form your 6 chaplains in all.

6. 6

   Place your alms on a baking sheet covered with sulphurized paper and cook for 10 minutes.

7. 7

   Use a spatula to gently remove the alms from the cooking plate and place them on a plate for entry. Pour two spoons of Meaux mustard sauce on the side. Enjoy!

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