Puff Pastry Squares filled with Wild Mushroom Ragoût
I adore wild mushrooms, and this simple appetizer makes the most of their woodsy, intense flavors. My favorite kinds are porcini and shitake, and I love using chanterelle mushrooms while they are in season.
Recipe Summary
Difficulty: easy
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 4
Ingredients
4 pieces of puff pastry cut to 5x5 inch squares
1 egg, whisked
4 cups of wild mushrooms, cleaned and cut in quarters
1 shallot, minced
1 tablespoon clarified butter
2 tablespoons sundried tomatoes, thinly sliced
1/4 cup Madeira
1 cup heavy cream
1 cup chicken or vegetable stock
Salt and freshly ground black pepper
Methode
Preheat oven to 400 degrees. Place the puff pastry on a baking sheet, then brush the top with the beaten egg. Bake the puff pastry until the dough rises to its maximum height, about 10 minutes. Turn down the oven to 325 degrees and continue baking for 15 to 20 minutes to dry out the interior of the pastry.
In a large sauté pan over medium heat, gently cook the shallot in clarified butter. When the shallot turns light brown, add the sundried tomatoes and cook for one to two minutes. Add the mushrooms and sauté until they turn light brown. Deglaze the pan with the Madeira, stirring to remove any bits of mushroom from the bottom. Reduce the mixture by half, then add the chicken stock and heavy cream. Cook the mixture until the sauce gets a little thick. Season the mushrooms and sauce with salt and pepper.
Warm up the puff pastry squares. Slice the 4 squares horizontally to create 4 tops and 4 bottoms. Put the bottom half on a warm plate. Spoon the mushroom ragoût over the pastry, then top with the other half. Serve immediately.
"Dinner is Served. Bon Appetit!" — Chef Patrice Olivon
Serve Puff Pastry Squares filled with Wild Mushroom Ragoût as an appetizer, then try Napoleon of Salmon and Corn Blinis with Vanilla Beurre Blanc as an entrée. Apple Crêpes with Bourbon Caramel Sauce works nicely for an autumn dessert.
Nutritional Information:Per Serving: 216 Calories; 18g Fat (79.5% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 60mg Cholesterol; 980mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 3 1/2 Fat.
From: Dinner is Served, a public television series
© 2009 Fresh TV Creative, LLC, All Rights Reserved.
For more information about Chef Patrice and Dinner is Served,
visit www.chefpatrice.tv