Wild Mushroom Feuilletee

 Serves 4.


 4 (3-1/2 to 4-inch) squares puff pastry purchased
1 egg,
lightly beaten
2 tablespoons poppy seeds
2 tablespoons sesame seeds


 ½ cup butter
2 shallots, chopped
cloves garlic, chopped
½   crimini mushrooms, sliced
cup white or button mushrooms sliced
1/2 cup shiitake mushrooms, sliced
cup oyster mushrooms
1cup white wine

1/4 cup heavy cream
1 /2 cup demi-gtace
1 teaspoon
chopped thyme
Salt and freshly ground black pepper



1/2 red bell pepper finely diced
1/3 Cup chives, finely chopped

Preheat oven to 37TF or 190°C.

Grease a baking sheet with butter.

Place pastry squares on baking sheet and brush with beaten egg. Sprinkle, diagonally, half one side with poppy seeds and the other half with sesame seeds. Bake for 15 minutes or until golden and puffed.

In a large sauté pan, over medium heat, melt butter. Add shallots and cook until translucent, about 3 minutes. Add garlic and mushrooms and sauté until liquid is almost evaporated. Season with salt and pepper. Remove mushrooms from pan leaving the liquid.

Place pan back on the heat, add wine, cream, demi-glace and thyme; simmer for 4 minutes Return mushrooms to pan and adjust seasoning.

Split pastry squares horizontally into top and bottom halves. Place on warmed plates. Spoon mushroom mixture on each bottom half and cover with top half.

Garnish with bell peppers and chives.