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1
For the mushroom stock: In a large pot, combine onion, carrots, garlic, ground dried mushrooms, fresh white mushrooms and 10 cups water.
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2
Bring to a boil over high heat, then reduce heat to low and simmer uncovered for 1 1/2 hours; there will be about 4 cups.
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3
Pour through a strainer lined with cheesecloth, reserving stock and discarding the solids.
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4
Return stock to the pot, and add tomatoes.
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5
Place over high heat and boil until reduced by half.
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6
Strain into a clean pot, and return to medium heat.
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7
Knead together the butter and flour, and add to the broth.
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8
Simmer for 5 minutes, and add lemon juice, Madeira, and salt and pepper to taste.
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9
Cool the stock by placing the pot in a large bowl of ice, then cover and refrigerate until well-chilled.
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10
May be refrigerated for up to 3 days, or frozen for up to 2 months.
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11
For the filling: In a large saute pan over medium heat, melt the butter and add fresh wild or cultivated mushrooms.
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12
Saute until the mushrooms release their liquid, 5 to 7 minutes, and immediately remove from heat.
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13
Add the liquid to the chilled mushroom stock.
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14
Cover and refrigerate the mushrooms until well-chilled; there should be about 1 cup cooked mushrooms.
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15
Bring a large pot of water to a boil, and set aside a large bowl of ice water.
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16
Cook or blanch vegetable one at time until each is barely tender, about 10 minutes for fingerling potatoes, 5 minutes for whole baby carrots, parsnips or turnips.
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17
Leeks and squash do not need to be blanched.
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18
Remove the vegetables with a slotted spoon and place in the ice water to cool.
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19
When all vegetables are blanched and cooled, drain the vegetables, cover and refrigerate until well-chilled; there should be about 3 cups cooked vegetables.
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20
For assembly: Preheat oven to 400 degrees.
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21
Divide chilled vegetables and mushrooms between two 1-quart ceramic souffle dishes about 6 inches in diameter and 3 1/2 inches deep.
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22
Pour 1 cup chilled stock into each dish; reserve any remaining stock for another use.
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23
Top each dish with 1 tablespoon chopped herbs and 1/2 tablespoon truffle butter, if using.
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24
Cut rounds of puff pastry large enough to overhang the dish by 1 1/2 to 2 inches.
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25
In a small bowl or cup, beat the egg with the milk.
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26
Brush the edge of each round with the egg wash, then invert and place on the dish so the egg helps seal the dish.
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27
The puff pastry should not touch the filling or it wont puff when cooked.
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28
Brush tops of pies with remaining egg wash. Place dishes on a baking sheet and bake for 25 minutes.
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29
Check to see if pastry is golden, and if necessary, bake 5 to 10 more minutes.
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30
To serve, run a sharp knife around the inside edge of each dish, lifting off the dome in one piece.
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31
Place the dome at an angle, top side down, and ladle the vegetables onto half the dome so they spill onto the plate like a cornucopia.
