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

Ingredients

For 6 servings

• •12 12 sheets of brig
• •3 3 apples
• •300 g 300 g of Paris mushrooms
• •188 g 188 g Brie
• •3 c. à soupe 3 tablespoons of Meaux mustard
• •6 c. à soupe 6 tablespoons of fresh cream
• •olive oil
• •salt
• •pepper

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!