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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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