Wild Mushrooms in Puff Pastry |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Really yummy if you like puff pastry for a first course at a dinner party !! Recipe can also be changed to a Spinach and Pine nut combo with a dash of nutmeg. Recipe from an old Elle magazine (one of those recipe cards). Chef that created it, Alain Le Cossec. Enjoy !! Ingredients:
1 lb thawed puff pastry |
1 egg yolk |
2 tablespoons sweet butter |
1 lb assorted wild mushroom, coarsely chopped |
1 shallot, minced |
2 cups heavy cream |
1 tablespoon chopped fresh chives |
salt and pepper |
Directions:
1. Roll out pastry to measure 1/2 inch thick.
2. Cut into 4 inch diamonds and place on buttered baking sheet.
3. In a small bowl, mix the egg yolk with 1 tsp water, Brush mixture lightly over the pastry diamonds& Refrigerate for 30 minutes.
4. While the prepared pastry is chilling, melt butter in a large skillet over moderately high heat and add the shallot and mushrooms, cook until softened, about 3 minutes.
5. ,Remove mushroom mixture from skillet and set aside.
6. Add cream to the skillet, increase heat to high and bring to a boil.
7. Cook stirring often until reduced by half, 5-7 minutes.
8. Return the mushroom mixture to the skillet, season with salt& pepper, cover& set aside.
9. Preheat oven to 375 degrees F& bake pastry diamonds until puffed and golden brown, about 15-20 minutes.
10. Use a serrated knife to halve horizontally, arrange bottoms on 4 individual serving plates.
11. Gently re-heat the mushroom mixture and spoon equal amounts over the pastry bottoms, replace the top halves and sprinkle with fresh chives& serve at once!
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