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Puff Pastry Napoleon
Mushroom Appetizer
source: recipe and
photograph created by www.finedinings.com
Serves 2
1 sheet frozen Pepperidge Farm Puff Pastry, thawed
Poppy Seeds
1 cup Shiitake Mushrooms, 1/4-inch slices
1 tablespoon butter
2 cloves garlic, minced
2 tablespoons shallots, minced
1/4 cup dry white wine
1/4 cup chicken broth
1 cup heavy cream
Nutmeg, freshly grated to taste
1 teaspoon fresh lemon juice
Salt and pepper, to taste
Balsamic Vinegar glaze (at Trader Joe's), optional
Roll pastry to 1/16-inch thick. Cut 6 triangles with 3-inch sides. Sprinkle
poppy seeds on two triangles for the top pieces, place on parchment lined
baking sheet covered with a second sheet of parchment and a second sheet pan to
keep pastry from puffing up. Bake at 375° for 7 to 9 minutes.
In a skillet over
medium high heat sauté mushrooms, garlic and shallots in butter for 4 minutes. Add wine, simmer until reduced by half. Add broth, cream, and
nutmeg. Simmer until sauce thickens. Remove from heat, add lemon juice, salt and pepper.
Spoon mushroom cream sauce onto plates, add one puff pastry triangle, add more sauce and continue building the
napoleon three puff pastries high ending with a poppy
seed triangle. Repeat this process for each plate.
Garnish with:
sweet potato
shoestrings,
a
cherry tomato garnish, balsamic vinegar glaze and serve.
Wine recommendation: Shiraz
See
more of my easy
First
Course Appetizer Recipes
with photographs
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