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| INGREDIENTS |
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4-6
Servings |
| 1
oz. |
Butter |
| 1/2
tsp. |
Shallots, minced |
| 1/4
tsp. |
Garlic minced |
| 1
cup |
Shittake mushrooms, large dice |
| 1
cup |
Oyster mushrooms, large dice |
| 1
cup |
Portobella
mushrooms. Large dice |
| 1
cup |
Medium domestic mushrooms, large dice |
| 1
oz. |
Brandy |
| 2
oz. |
Dry white wine |
| 1/2
cup |
Demi-glace
or brown sauce |
| 1
tsp. |
Fresh parsley, chopped fine |
| 1/2
tsp. |
Fresh chives, minced |
| pinch |
Ground nutmeg |
| 1
oz. |
Cream |
| 4
- 6 each |
Puff pastry squares, 3x3", baked
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| METHOD |
| 1. |
Melt
butter in sauté pan over medium heat. Add shallots and
garlic, sauté until translucent. Add mushrooms and sauté
until tender. Stir in parsley, chives and nutmeg. Deglaze with
brandy and white wine; reduce liquid by 2/3. Add demi-glace
or brown sauce and bring to a simmer. Simmer for 3 - 4 minutes.
Stir in cream. Season with salt and pepper. Simmer for 2 minutes.
Cut puff pastry dough squares in half creating "tops"
and "bottoms". Place pastry "bottoms" on
warm serving plates and top with mushroom ragout. Place pastry
tops over ragout and garnish with minced chives. |
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