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Preheat the at 220°C
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Melt the butter in a saucepan, add the onions and sauté for 5
minutes over a low heat. They should not have turned brown.
-
Add the mushrooms and simmer for 5 minutes, add the beer and
the cream, then season to taste with pepper and salt and simmer again for
20-25 minutes.
-
Roll out the puff pastry until it is 5 mm thick
-
Cut out 4 quadrangles.
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Put them on a moistened baking tray and bake for 10 minutes
until they are brown.
-
Put them for some minutes on a wire rack.
-
Cut the quadrangles horizontally and put them on ovenproof
plates.
-
Divide the mushrooms ragout on the bottoms and put 2 slices
of cheese on each bottom.
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Put the plates under the grill.
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Cover the other halves of the quadrangles and serve at once
