“Really yummy if you like puff pastry for a first course at a dinner party !! Recipe can also be changed to a Spinach and Pine nut combo with a dash of nutmeg. Recipe from an old Elle magazine (one of those recipe cards). Chef that created it, Alain Le Cossec. Enjoy !!”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Roll out pastry to measure 1/2 inch thick.
  2. Cut into 4 inch diamonds and place on buttered baking sheet.
  3. In a small bowl, mix the egg yolk with 1 tsp water, Brush mixture lightly over the pastry diamonds& Refrigerate for 30 minutes.
  4. While the prepared pastry is chilling, melt butter in a large skillet over moderately high heat and add the shallot and mushrooms, cook until softened, about 3 minutes.
  5. ,Remove mushroom mixture from skillet and set aside.
  6. Add cream to the skillet, increase heat to high and bring to a boil.
  7. Cook stirring often until reduced by half, 5-7 minutes.
  8. Return the mushroom mixture to the skillet, season with salt& pepper, cover& set aside.
  9. Preheat oven to 375 degrees F& bake pastry diamonds until puffed and golden brown, about 15-20 minutes.
  10. Use a serrated knife to halve horizontally, arrange bottoms on 4 individual serving plates.
  11. Gently re-heat the mushroom mixture and spoon equal amounts over the pastry bottoms, replace the top halves and sprinkle with fresh chives& serve at once!

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