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Shiitake Mushroom Napoleon Appetizer
source: recipe and
photograph created by www.finedinings.com
Recipe Type: puff pastry, mushroom, cream, Napoleon, first course, appetizer, dinner party
Prep Time: 25 min
Total Time: 25 min
Serves 2
Ingredients:
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 black pepper, to taste
Balsamic Vinegar glaze, optional (available at Trader Joe's)
Instruction:
Preheat oven to 375 degrees F.
Roll puff pastry to 1/16-inch thick. Cut 6 (three-sided) triangles. Sprinkle
poppy seeds on two triangles, reserve for the top piece. Arrange pastry on
a parchment lined baking sheet, cover with a second sheet of parchment paper and a second sheet pan to
keep pastries from puffing up. Bake for 7 to 9 minutes.
Remove from oven; set aside.
Meanwhile, in a skillet over medium high heat sauté Shiitake mushrooms, garlic and shallots in butter for 4 minutes.
Add white wine, lower the temperature and simmer until liquid is reduced by half. Add
chicken broth, heavy cream, and grated nutmeg. Simmer until sauce thickens or
coats the back of a spoon. Remove from heat, stir in fresh lemon juice, salt and
freshly cracked black pepper.
To serve, spoon cream sauce onto plates, add one puff pastry triangle, spoon a
little mushroom mixture on top, continue building the napoleon three puff pastries high ending with the reserved poppy seed triangle.
Repeat this process for each plate and present this beautiful first course entree.
Garnish with: (optional)
sweet potato shoestrings,
a
cherry tomato garnish, balsamic vinegar glaze and serve.
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Wine
recommendation: Pinot Gris; Chardonnay;
Sauvignon Blanc |
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