Mushroom Napoleons
- 1 puff pastry sheet, thawed
- 1 egg, lightly beaten
- 4 tablespoons unsalted butter
- 4 cups sliced cremini mushrooms
- salt and pepper
- 34 cup onion, chopped
- 14 cup dry white wine
- 14 cup creme fraiche
- 2 tablespoons parmesan cheese, grated
- 1 tablespoon fresh thyme, chopped
- Preheat oven to 400 degrees.
- Lay puff pastry on a lightly floured surface.
- Cut into 25 squares.
- PLace on parchment paper lined baking sheet and brush with egg.
- Bake until golden about 12 minutes.
- Let cool.
- Heat 3 Tbsp butter in large non stick skillet over medium heat.
- Add mushrooms and season with salt and pepper.
- Cook until all mushrooms turn brown and crispy.
- Transfer to small bowl.
- Drain.
- Return skillet to stove, heat remaining 1 tbsp butter over medium heat.
- Add onions and season with salt and pepper.
- Cook until tender.
- Add wine and stir to deglaze skillet cook until all liquid is evaporated.
- Put mushrooms, onions, Creme Fraiche, parmesan and thyme in food processor.
- Pulse until combined, but not pureed.
- DO NOT overprocess.
- Preheat oven to 350.
- Cut each puff square in half crosswise.
- Place a teaspoon of mushroom mix on one half of each square and top with remaining pastry half.
- Bake 5 - 7 minutes until warm.
- Serve immediately, garnish with sprinkling of parmesan cheese and a few thyme leaves.
- Note: these can be made in advance and refrigerated, stored seperately, then assembled a couple hours in advance and baked just before serving.
pastry sheet, egg, unsalted butter, cremini mushrooms, salt, onion, white wine, creme fraiche, parmesan cheese, fresh thyme
Taken from www.food.com/recipe/mushroom-napoleons-250974 (may not work)