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Wild Mushroom Feuilletés
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Preparation: 25 minutes
Cooking: About 15 minutes
Servings: 4
4 Petite Douceur Pastry Shells
30 ml (2 tbsp) butter
250 g (1/2 lb) each oyster, chanterelle, shiitake, and morel mushrooms, thinly sliced
2 cloves garlic, peeled and finely chopped
2 shallots, thinly sliced
75 ml (1/3 cup) dry white wine
180 ml (3/4 cup) Ultra’cream Country Style Cream (15%)
Salt and freshly ground pepper, to taste
45 ml (3 tbsp) parsley, finely chopped
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In a non-stick frying pan, melt butter and cook mushrooms with garlic and shallots on high heat.
Deglaze with white wine and let simmer 3 minutes. Stir in cream, salt and pepper and let simmer another 5 minutes. Remove from heat and add parsley.
Place a pastry shell on each plate and arrange mushrooms over bottom. Spoon sauce over mushrooms, place tops on shell and garnish with sprigs of parsley.
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