Forest mushrooms in puff pastry

Forest mushrooms in puff pastry

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Chef Franklin Biggs
Pepper Place Market Chef
Sur la Table Chef Instructor
PEER Inc. East Lake Farmers Market and Community Kitchen Chef Advisor

Sauteed Forest Mushrooms in Puff Pastry
Serves 6

1 package Fresh thyme
1 package frozen puff pastry
1 ea egg, with a little water and pinch of salt
¼ cup shredded Parmesan or asiago cheese
2 lbs fresh mushrooms, preferably a mixture of chanterelles, shiitakes, baby bellas, morels
You can substitute 4 oz of dried mushrooms for half of the fresh mushrooms to get a better mix of varieties.
2 TB vegetable oil
2 TB butter
1 cup shallots or sweet onions, finely diced.
To taste salt and black pepper
2 cups Dry Sherry, Madeira or white wine
2 cups rich chicken stock (if using boxed stock, reduce by ½ before using)
½ cup Greek yogurt or heavy cream
¼ cup shredded Parmesan or asiago (optional)
2 TB whole butter (optional)

Remove thyme leaves from stems, chop as necessary. Divide in two parts and reserve
Remove puff pastry sheets from box and carefully unfold.
Cut diamonds from puff pastry sheets by cutting strips about 3" wide and then cutting on a diagonal.
Put diamonds on a sheet pan with a silpat or parchment paper.
Beat egg with a little water and a pinch of salt until smooth.
With a pastry brush glaze the pastry diamonds with the egg, trying not to let it drip down the side.
Sprinkle with shredded cheese and ½ of the thyme leaves.
Bake at 400F until golden brown and crisp on the sides.
Cool and reserve.

Remove all dirt and stems from mushrooms.
Rinse gently, do not allow mushrooms to soak in water as they will become soggy.
If using dried mushrooms, allow to rehydrate in water, wine or sherry for at least 2 hours.
Slice mushrooms to a more or less equal size.

Saute shallots or onions in butter and oil mixture until golden brown.
Add remaining thyme leaves and mushrooms.
Season with salt and pepper.
Saute until light brown, being careful to not burn the onions.
Deglaze with sherry. Reduce by 2/3.
Remove mushrooms and onions and reserve.
Add rich chicken stock and reduce by ½.
Add Greek yogurt or cream and reduce by 1/3 or until thick enough to coat the back of a spoon.
Add mushroom mixture and bring to a simmer.
Add cheese if desired.
Adjust seasoning and thickness, adding more stock if too thick, or reducing further if too thin.
A little whole butter at the end makes for a more unctuous sauce
Split puff pastry diamonds in half horizontally with a serrated knife.
Spoon mushroom mixture over the bottom half and top with top half of puff pastry diamond

GDA Cooking - July 9, 2013

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