Wild Mushroom Artichoke Ragout In Puff Pastry

1. 1

   FOR PASTRY:

2. 2

   Preheat oven to 400 degrees.

3. 3

   1.Lightly oil baking sheet or mini muffin pan.

4. 4

   2. If using pastry sheets, cut pastry sheet into six 3-inch squares. Arrange pastry squares on baking pan 1-inch apart.

5. 5

   If doing pastry cups, follow baking directions.

6. 6

   3.Beat egg yolk and salt; lightly brush each square.

7. 7

   (disregard this step if using pastry cups)

8. 8

   4.Score tops of square diagonally, about 1/4-inch apart, in crosshatch design. (disregard this step if using pastry cups)

9. 9

   5.Bake 15 min. Remove pastry from oven; allow to cool. Slice pastry sheets in half, horizontally (like hamburger bun).

10. 10

    FOR RAGOUT:

11. 11

    6.Heat butter in saute pan; add mushrooms. Reduce heat to MEDIUM; add shallots. Saute 5-10 min.

12. 12

    7.Add Madeira; simmer 5-6 min, until liquid is evaporated. Add broth & simmer.

13. 13

    8.Add artichokes & cream to mushroom/shallot mixture; simmer 5-8 min or until slightly thickened. Season to taste with salt and pepper. Add chopped chervil.

14. 14

    9.Center pastry bottom on plate; mound with about 1/2 cup mushroom-artichoke mixture. Place top pastry on mixture; garnish with chervil.

15. 15

    --Or simply spoon ragout into pastry cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.