Miniature Quiche Like Mushroom Puffs

• 12 tablespoon unsalted butter or 12 tablespoon unsalted margarine
• 12 tablespoon olive oil
• 1 tablespoon minced shallot (about 1 small)
• 1 teaspoon minced garlic (1-2 cloves)
• 13 lb button mushroom, cleaned, trimmed, and finely chopped
• 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
• 1 tablespoon madeira wine
• 12 tablespoon soy sauce
• 12 lb chilled puff pastry
• 1 egg
• 14 cup heavy cream

1. Melt butter with olive oil in a medium frying pan over medium-high heat.
2. Add shallot and garlic and cook 30 seconds, stirring.
3. Add mushrooms and thyme and cook, stirring occasionally, until mushrooms stop giving off liquid and start to brown, about 5 minutes.
4. Add Madeira and soy sauce and cook just until liquid has evaporated, about 2 minutes.
5. Let cool to room temperature.
6. Preheat oven to 400F
7. On a floured work surface and with a floured rolling pin, roll pastry sheet out to a thickness of 1/8".
8. Cut pastry into rounds with a buttered and floured 2" biscuit or cookie cutter with fluted edges and arrange rounds 1/2" apart on 2 baking sheets.
9. Press the middle of each round with your finger to make a depression, leaving a 1/4" wide rim.
10. Poke each center once with a fork and top with a scant teaspoon of mushroom filling.
11. Whisk egg and cream together and set aside.
12. Bake pastries until golden brown and beginning to puff, 8-12 minutes
13. Remove from oven and lower heat to 350.
14. With the end of a small funnel or tiny teaspoon, carefully punch down centers of pastries while spooning about 1/2 teaspoon egg-cream mixture through funnel (to help guide the liquid) and into pastry (spoon in more if the pastry will accept it without overflowing).
15. Bake pastries another 10-15 mins or until deep golden brown.
16. Enjoy!

unsalted butter, olive oil, shallot, garlic, button mushroom, thyme, madeira wine, soy sauce, pastry, egg, heavy cream

Taken from www.food.com/recipe/miniature-quiche-like-mushroom-puffs-211960 (may not work)