SAUTE OF WILD MUSHROOMS IN PUFF PASTRY BARQUETES Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 10 ounces Puff Pastry sheets
4 tablespoons (1/2 stick) butter
2 tablespoons minced shallots
2 garlic cloves, minced
1 pound fresh wild mushrooms (such as oyster, shiitake or chanterelle), stemmed and cut
into bite-size pieces
Salt and freshly ground pepper
1 teaspoon minced parsley
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Directions: |
Directions:Arrange twelve 3 1/2x2-inch barquettes (oval molds) on baking sheet. Roll dough out on lightly floured surface to thickness of 1/16 inch. Roll up on rolling pin and unroll over barquettes. Gently press into molds. Run rolling pin over dough to trim edges. Pierce dough with fork. Cover and refrigerate at least 2 hours or overnight.
Preheat oven to 350°F. Line each barquette with parchment or foil; fill with pie weights or dried beans. Bake until edges are golden brown, about 10 minutes. Remove paper and weights. Bake until bottom is crisp, several minutes. Cool completely and set aside. (Can be prepared 1 day ahead and stored in container. Reheat before using.)
Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add shallots and garlic and cook until softened, stirring occasionally, about 5 minutes. Remove from skillet. Melt remaining 2 tablespoons butter in same skillet over high heat. Add mushrooms, season with salt and pepper and cook until mushrooms emit moisture. Transfer to colander using slotted spoon. Clean skillet. Return skillet to high heat. Add mushrooms and toss until dry. Remove from heat. Stir in shallot mixture and parsley. Divide among barquettes. Serve immediately. |
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Number Of
Servings: |
Number Of
Servings:12 |
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