Wild Mushrooms In Puff Pastry Recipes

MUSHROOMS IN PUFF PASTRY

Steps:

• Saute mushrooms and shallots in oil until soft.
• Season with salt and pepper.
• Add cognac or brandy and reduce slightly; add cream and boil until cream thickens slightly.
• Stir in butter, herbs,and lemon juice.
• Taste and season with additional salt and pepper if needed.
• Bake the puff-pastry rounds or squares according to package directions.
• Split baked shells in half and divide the mushroom mixture between the bottom halves of the shells.
• Place pastry tops on top and serve.
• Optional: I like to add a little grated Gruyere or Swiss cheese after adding the mushroom mixture to the shells and baking just enough to melt the cheese.

WILD MUSHROOMS IN PUFF PASTRY

Steps:

• Roll out pastry to measure 1/2 inch thick.
• Cut into 4 inch diamonds and place on buttered baking sheet.
• In a small bowl, mix the egg yolk with 1 tsp water, Brush mixture lightly over the pastry diamonds& Refrigerate for 30 minutes.
• 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.
• ,Remove mushroom mixture from skillet and set aside.
• Add cream to the skillet, increase heat to high and bring to a boil.
• Cook stirring often until reduced by half, 5-7 minutes.
• Return the mushroom mixture to the skillet, season with salt& pepper, cover& set aside.
• Preheat oven to 375 degrees F& bake pastry diamonds until puffed and golden brown, about 15-20 minutes.
• Use a serrated knife to halve horizontally, arrange bottoms on 4 individual serving plates.
• 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!

WILD MUSHROOM RAGOUT IN PUFF PASTRY SHELLS

Steps:

• Prepare the pastry shells according to the package directions.
• Heat oil in a 10-inch skillet over medium-high heat.
• Add the mushrooms**, garlic, rosemary and thyme.
• **If mushroom are large chop to desired size.
• Cook until the mushrooms are tender, stirring often.
• Stir the wine and vinegar in the skillet.
• Cook until the liquid is reduced by half.
• Stir in the soup and milk and heat to a boil.
• Spoon the mushroom mixture into the pastry shells.
• Top with shredded cheese, then parsley.
• Serve immediately.