Recipe of the Day

Wild Mushrooms in Puff Pastry

Ingredients


1lb                       Mixed wild mushrooms (oyster, chantrelle, shiitake, or morel)
4Tbs                    Olive oil
4                         Shallots (chopped)
                           Sea salt and freshly ground pepper
1/2C                    Cognac or brandy
2C                       Heavy cream
2Tbs                    Unsalted butter (room temperature)
2Tbs                    Fresh chives, tarragon, or basil (chopped)
                           Juice of 1/2 lemon
2Pkg                   Frozen puff pastry containing six squares each

Directions:
Saute mushrooms in olive oil with shallots until soft.  Season with salt and pepper.  Add cognac and reduce slightly; add heavy cram and bring to a boil until cream thickens slightly.  Stir in the butter, add herbs and lemon juice and season sauce with salt and pepper.  Bake the puff pastry rounds or squares according to package directions.  Split baked pastry shells in half and divide the mushroom mixture between the bottom halves of the shells. Place pastry tops on mushroom mixture