Submitted by Paul Gresock
- 1 pkg frozen puff pastry dough, thawed, but cold (both sheets)
- 1 egg
- 1 Tbsp butter
- 1 medium shallot, minced
- 1 cup chopped (coarseness to your own preference) oyster mushrooms
- 1 cup chopped shiitake mushrooms
- 1/4 tsp ground tarragon
- Kosher salt, to taste
- White pepper, to taste
- 1 or 2 generous splashes of dry sherry
- 1/4 (ish) cup of heavy cream
- 1 eight ounce container of mascarpone cheese
- 3 scallions, thinly sliced.
Preheat oven to 425F
Whisk egg well in a cup.
Lay out one sheet of puff pastry dough. Brush the whisked egg on the first pastry sheet. Lay second sheet down on the first and roll gently to get them evenly adhered together. I just used a pizza cutter to cut it into 9 equal(ish) pieces, but if you want to get fancy (and aren’t in a rush like I was) you can use a biscuit cutter for round pastries instead of square.
Bake pastries on a cookie sheet for 8-10 minutes (till golden brown and nice ‘n flaky)
In a generous sized saute pan, melt the butter and begin sweating the shallot over a medium heat.
After a minute or two, toss in all the chopped mushrooms and the tarragon and let them saute’ for a couple more minutes, adding a pinch of salt and pepper to taste.
Add your splashes of sherry, give it a minute or two to cook down, then add the cream. When all the cream starts bubbling evenly across the pan, I scooped the contents of the mascarpone into the pan and let it slowly melt into the cream and get nice and ooey-gooey. When the mascarpone is evenly distributed and melted, reduce to a simmer and check on the pastries.
When the pastries are done, let them cool a bit. Take the mushroomy cheesy goodness off the heat. When the pastry is cool enough to handle, carefully peel the top most layer off to make a “lid.” Pull a little bit of pastry out of the center to make a sort of cup or bowl and spoon the mushroom filling into the pastry bowl, Garnish with the sliced scallions and pop the lid on,