Wild Mushrooms In Puff Pastry

1. 1

   Roll out pastry to measure 1/2 inch thick.

2. 2

   Cut into 4 inch diamonds and place on buttered baking sheet.

3. 3

   In a small bowl, mix the egg yolk with 1 tsp water, Brush mixture lightly over the pastry diamonds& Refrigerate for 30 minutes.

4. 4

   While the prepared pastry is chilling, melt butter in a large skillet over moderately high heat and add the shallot and mushrooms, cook until softened, about 3 minutes.

5. 5

   ,Remove mushroom mixture from skillet and set aside.

6. 6

   Add cream to the skillet, increase heat to high and bring to a boil.

7. 7

   Cook stirring often until reduced by half, 5-7 minutes.

8. 8

   Return the mushroom mixture to the skillet, season with salt& pepper, cover& set aside.

9. 9

   Preheat oven to 375 degrees F& bake pastry diamonds until puffed and golden brown, about 15-20 minutes.

10. 10

    Use a serrated knife to halve horizontally, arrange bottoms on 4 individual serving plates.

11. 11

    Gently re-heat the mushroom mixture and spoon equal amounts over the pastry bottoms, replace the top halves and sprinkle with fresh chives& serve at once!

* Per serving · 4 servings · Values may vary.

No additional tips available.