"High Roller" Mushroom Puff Pastry
Serves: 5
Irma Bergnaum
1 January 1970
Based on User reviews:
49
Spice
41
Sweetness
46
Sourness
38
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 cup
Black Sesame Seed1 cup
Cooking Oil1 tbsp
Garlic (chopped)2 tbsps
Shallot (minced)1
Salt1 cup
White Wine1.5 cups
CreamDirections:
1
Preheat the oven to 350 degrees F
2
Cut the puff pastry into 60 even squares
3
Using a pastry brush, brush each square with the beaten egg
4
Place the squares on a greased sheet pan
5
Apply the black sesame seeds to the egg wash on top of the squares in different patterns to make them look like dice
6
Bake the puffs until golden brown about 12 minutes
7
Let the puffs cool
8
Cut the puffs in half horizontally for sandwiching
9
Clean and cut all the mushrooms
10
Heat a large saute pan
11
Add the cooking oil and saute mushrooms in small batches seasoning with garlic, shallots, salt and pepper
12
Spread sauteed mushrooms out onto a large tray and allow to cool
13
Chop the mushrooms and return them to the saute pan
14
Add the white wine and reduce until the liquid is almost completely evaporated
15
Add the cream and reduce again until thick
16
Place one scoop of mushroom mixture on the bottom layer of the puff pastry and then top with the other layer to form the sandwich