Wild Mushrooms In Puff Pastry

• 1 lb thawed puff pastry
• 1 egg yolk
• 2 tablespoons sweet butter
• 1 lb assorted wild mushroom, coarsely chopped
• 1 shallot, minced
• 2 cups heavy cream
• 1 tablespoon chopped fresh chives
• salt and pepper

1. Roll out pastry to measure 1/2 inch thick.
2. Cut into 4 inch diamonds and place on buttered baking sheet.
3. In a small bowl, mix the egg yolk with 1 tsp water, Brush mixture lightly over the pastry diamonds& Refrigerate for 30 minutes.
4. While the prepared pastry is chilling, melt butter in a large skillet over moderately high heat and add the shallot and mushrooms, cook until softened, about 3 minutes.
5. ,Remove mushroom mixture from skillet and set aside.
6. Add cream to the skillet, increase heat to high and bring to a boil.
7. Cook stirring often until reduced by half, 5-7 minutes.
8. Return the mushroom mixture to the skillet, season with salt& pepper, cover& set aside.
9. Preheat oven to 375 degrees F& bake pastry diamonds until puffed and golden brown, about 15-20 minutes.
10. Use a serrated knife to halve horizontally, arrange bottoms on 4 individual serving plates.
11. Gently re-heat the mushroom mixture and spoon equal amounts over the pastry bottoms, replace the top halves and sprinkle with fresh chives& serve at once!

pastry, egg yolk, sweet butter, wild mushroom, shallot, heavy cream, fresh chives, salt

Taken from www.food.com/recipe/wild-mushrooms-in-puff-pastry-59558 (may not work)