Truffle Mushroom Puff Pastry
Ingredients
3 tablespoons olive oil
1 pound wild mushrooms, cleaned, stemmed, and chopped
Chopped Truffles to taste
1/4 cup minced shallots
2 tablespoons minced garlic
1-cup port wine or vinegar
1-bunch chives diced
6 Puff Pastry Sheets
3 tablespoons Heavy Cream
Salt and black pepper to taste
1 Egg
1 tbsp water
Directions
In a large sauté pan, heat the olive oil. When the oil is hot, add the shallots and garlic and continue to sauté for 4 minutes. Season with salt and pepper, add the port wine and cook until almost all the liquid has cooked off, about 4 to 6 minutes. Add the mushrooms and sauté for 6 minutes. Add heavy cream and chives and cook till cream is infused into mushroom mixture. Cool mixture.
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Unfold and spread a layer of mushroom duxelle. Roll up and seal with plastic wrap and freeze. Heat the oven to 400°F.
Lightly grease 2 baking sheets or line with parchment paper. Beat the egg and water in a small bowl with a fork. Cut frozen puff pastry into 20 (1/2-inch) slices. Place the slices cut-side down on the baking sheets. Brush with the egg mixture. Bake for 15 minutes or until the swirls are golden. Serve warm or at room temperature.
Tip: Make sure to remove as much liquid as you can from the mushrooms before adding it to the pastry. If it's too wet, it may make the pastry soggy.
