Wild Mushroom Artichoke Ragout In Puff Pastry

• Puff Pastry sheet or pastry cups, thawed
• 1 egg yolk
• 1 can artichokes
• 2-3 Tbsp Butter
• 1 1/4 lbs fresh mushrooms (porcini, trumpet, or morel), cleaned, trimmed, cut into large pieces
• 1 Peeled Shallot, minced
• 1/2 cup Madeira or sherry
• 1 cup Heavy Cream
• 1/2 cup Chicken Stock
• Salt and pepper

1. FOR PASTRY:
2. Preheat oven to 400 degrees.
3. 1.Lightly oil baking sheet or mini muffin pan.
4. 2. If using pastry sheets, cut pastry sheet into six 3-inch squares. Arrange pastry squares on baking pan 1-inch apart.
5. If doing pastry cups, follow baking directions.
6. 3.Beat egg yolk and salt; lightly brush each square.
7. (disregard this step if using pastry cups)
8. 4.Score tops of square diagonally, about 1/4-inch apart, in crosshatch design. (disregard this step if using pastry cups)
9. 5.Bake 15 min. Remove pastry from oven; allow to cool. Slice pastry sheets in half, horizontally (like hamburger bun).
10. FOR RAGOUT:
11. 6.Heat butter in saute pan; add mushrooms. Reduce heat to MEDIUM; add shallots. Saute 5-10 min.
12. 7.Add Madeira; simmer 5-6 min, until liquid is evaporated. Add broth & simmer.
13. 8.Add artichokes & cream to mushroom/shallot mixture; simmer 5-8 min or until slightly thickened. Season to taste with salt and pepper. Add chopped chervil.
14. 9.Center pastry bottom on plate; mound with about 1/2 cup mushroom-artichoke mixture. Place top pastry on mixture; garnish with chervil.
15. --Or simply spoon ragout into pastry cups.

pastry sheet, egg yolk, artichokes, butter, mushrooms, shallot, madeira, heavy cream, chicken, salt

Taken from www.epicurious.com/recipes/member/views/wild-mushroom-artichoke-ragout-in-puff-pastry-52540871 (may not work)