Prep Time: 25 min Total Time: 25 min
1 sheet frozen Puff Pastry, thawed
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)
Preheat oven to 375 degrees F.
Roll pastry 1/16-inch thick. Cut 6 (three-sided) triangles. Sprinkle
poppy seeds on two triangles, reserve for the top piece. Arrange 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 saute mushrooms, garlic and shallots in butter for 4 minutes.
Add wine, lower the temperature and simmer until liquid is reduced by half. Add broth, cream, and
nutmeg. Simmer until thickened or
coats the back of a spoon. Remove from heat, stir in lemon juice, salt and pepper.
To serve, spoon onto plates, add one pastry triangle, spoon a
little mushroom mixture on top, continue building the napoleon three 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,
cherry tomato garnish, balsamic vinegar glaze and serve.
recommendation: Pinot Gris; Chardonnay;