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Wild mushrooms in puff pastry
- 1/2 pound mixed mushrooms like oyster, chanterelle, shitake or morel
- 2 tablespoons oil
- 2 shallots, chopped
- Salt and freshly ground pepper
- 1/4 cup cognac or brandy
- 1 cup heavy cream
- 1 tablespoon unsalted butter, softened
- 1 tablespoon fresh chives, tarragon or basil
- Juice of half a lemon
- A package of frozen puff pastry containing six squares
Saute mushrooms in oil with shallots until soft. Season with salt and pepper. Add cognac or brandy and reduce slightly; add heavy cream and bring to a boil until cream thickens slightly. Stir in the butter, add herbs and lemon juice and season sauce with salt and pepper. Bake the puff-pastry rounds or squares according to package directions. Split baked pastry shells in half and divide the mushroom mixture between the bottom halves of the shells.
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