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1
Place dried chanterelles in small bowl.
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2
Pour enough hot water over to cover chanterelles; let stand until softened, about 30 minutes.
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3
Drain.
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4
Finely chop.
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5
Melt 2 tablespoons butter in large nonstick skillet over medium-high heat.
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6
Add leek and shallot; saute 2 minutes.
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7
Add 2 tablespoons butter, then portobellos and chanterelles; saute until tender, about 5 minutes.
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8
Add wine; simmer until liquid is reduced by half, about 2 minutes.
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9
Add 2 tablespoons goat cheese; stir until slightly thickened, about 1 minute.
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10
Season with salt and pepper.
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11
Stir in 2 tablespoons parsley.
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12
Remove from heat.
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13
Position rack in center of oven; preheat to 375F.
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14
Line baking sheet with parchment paper.
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15
Roll out puff pastry sheet on floured surface to 12x12-inch square.
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16
Using 4-inch-diameter biscuit cutter or bowl as guide, cut out 4 pastry rounds.
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17
Using small cookie cutters, such as those with leaf shape, cut out decorative designs from remaining pastry, if desired.
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18
Place rounds on baking sheet, spacing apart.
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19
Spread 1 tablespoon goat cheese atop each.
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20
Spread mushroom mixture evenly atop each to within 1/2 inch of edge, dividing equally.
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21
Turn pastry edges upward slightly to hold topping in place.
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22
Place decorative pastry cutouts on baking sheet around galettes.
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23
Bake until pastry is puffed and golden, about 15 minutes for decorative cutouts and 30 minutes for galettes.
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24
Sprinkle galettes with 1 tablespoon parsley.
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25
Top with cutouts, if desired.
