Filling Ingredients: (4 servings)
½ lb Shiitake Mushroom (sliced)
½ lb Crimini Mushroom (sliced)
½ lb White Button Mushroom (sliced)
4 oz Shallots (minced)
1 tsp Garlic (minced)
1 tsp Sage (finely chopped)
1 tsp Thyme (finely chopped)
1 tsp Rosemary (finely chopped)
1 tsp Parsley (finely chopped)
2 oz Brandy (any label)
Oil and Butter for sautéing the mushrooms
Procedure:
1. Saute each type of mushroom separately until golden brown.
2. Combine all sautéed mushrooms and flambé with the brandy. REMOVE the pan from the heat while adding the brandy. Incorporate the brandy into the mushroom completely before returning to heat for the flambé. Remove the mushroom mixture from the pan.
3. In the same pan, sweat the shallots and garlic with butter until slightly brown. Return the sautéed mushrooms and add all the herbs. Finish sautéing with salt and pepper to taste until all the juice from the mixture is evaporated.
Puff Pastry Ingredients:
1 sheet Puff Pastry
1 Egg
1 tsp Parsley
Procedure:
1. Whisk the egg with a tsp of water and pinch of salt for the egg wash.
2. Cut 4 puffs from the sheet in a 3” x 3” square. (Or you could use a 3” ring mold for a round puff.) Use a 2 in ring mold to score the top of each puff.
3. Brush on the egg wash and sprinkle the parsley on top.
4. Bake in a 375 degree oven until puff rises and golden brown.
For Service:
1. Cut out the scored round top from each puff. Push down the flaky layers in the center. Fill puffs with mushroom filling.
2. Pour mushroom sauce into and around the puffs and serve.
Mushroom Sauce:
4 cups Mushroom Stock
2 oz Onion
2 oz Carrot
2 oz Celery
2 oz Butter
2 oz Flour
1 sprig Thyme
Mushroom Scraps
Salt and Pepper (to taste)
Procedure:
1. Brown the onions, carrots, celery and mushroom scraps in butter.
2. Add the flour and continue to sauté until brown roux is formed.
3. Whisk in the mushroom stock slowly to avoid any lumps.
4. Bring to a boil and let simmer until the volume is reduced by half.
5. Strain and return to heat. Season with salt and pepper to taste.