- 1 (12 by 18-inch) sheet puff pastry
- 1 egg, lightly beaten
- 1/4 cup black sesame seeds
- 1/4 pound oyster mushrooms, quartered
- 1/4 pound shiitake mushrooms, quartered
- 1/4 pound portobello mushrooms, cut into 8 pieces
- 1/4 cup cooking oil
- 1 tablespoon garlic, chopped
- 2 tablespoons shallots, minced
- Black pepper
- 1 cup white wine
- 1 1/2 cups cream
For the dice puff pastries:
Preheat the oven to 350 degrees F.
Cut the puff pastry into 60 even squares. Using a pastry brush, brush each square with the beaten egg. Place the squares on a greased sheet pan. Apply the black sesame seeds to the egg wash on top of the squares in different patterns to make them look like dice. Bake the puffs until golden brown about 12 minutes. Let the puffs cool. Cut the puffs in half horizontally for sandwiching.
For the mushrooms:
Clean and cut all the mushrooms. Heat a large saute pan. Add the cooking oil and saute mushrooms in small batches seasoning with garlic, shallots, salt and pepper. Spread sauteed mushrooms out onto a large tray and allow to cool. Chop the mushrooms and return them to the saute pan. Add the white wine and reduce until the liquid is almost completely evaporated. Add the cream and reduce again until thick.
Place one scoop of mushroom mixture on the bottom layer of the puff pastry and then top with the other layer to form the sandwich.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.