Ingredients
- 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
- Salt
- Black pepper
- 1 cup white wine
- 1 1/2 cups cream
For the dice puff pastries:
Directions
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.
To assemble:
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By jicrandall_415026
Ashaway, RI
on October 18, 2004
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
These are just so delicious and so easy to make. They reheat well too. I give these a big thumbs up.
Julie
By sparkie_748299
Auburn, CA
on August 02, 2004
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is exceptional! I well-browned each batch of mushrooms, ditched the black sesame seeds and sprinkled white sesame seeds over the top of the pastry. Still took 1-1/2 hours, but perhaps I'm slow . . . nonetheless, a great recipe that can be made earlier in the day. Just re-heat filling and fill puff pastry "pillows" at the last minute. Filling should still be warm when served. Enjoy!
Read all 2 reviews