Shrimp Baskets

Let the pastry thaw at room temperature and then roll it out with a rolling pin into a very thin sheet

Using the appropriate cookie cutter, cut out some baskets

Arrange them aligned on a baking tray and bake at 180 degrees for about 10 minutes

Meanwhile, prepare the filling: 1

quickly rinse the mushrooms to remove all the dirt, dry them and cut them into thin slices

Melt the butter in a pan, add the mushrooms and cook for about 5 minutes over low heat; 2

season with salt and pepper, then add the cream soured with lemon juice and cook for another 5 minutes; 3

when the cream has thickened sufficiently and forms a dense and creamy sauce, add the shrimp; 4

adjust the salt and pepper, flavor with the sherry and sprinkle with 3 teaspoons of chopped chives; 5

let it cook for about 5 minutes, stirring often with a wooden spoon so that everything is well mixed

Let the preparation cool completely

Remove the puff pastry baskets from their containers and fill them with the mushroom and shrimp cream filling

Serve immediately

To speed up preparation time, frozen mushrooms can be used which will require only a few minutes of cooking

Recommended wine: Pigato from the Riviera Ligure