|
Wild Mushroom Feuilletés
|
Preparation Time:
|
25 minutes
|
|
Cooking:
|
about 15 minutes
|
|
Serves:
|
4
|
Ingredients
2 tbsp (30 ml) Sealtest butter
1/2 lb (250 g) each; oyster mushrooms, chanterelles, shiitakes,
morels - thinly sliced
2 cloves garlic, peeled and finely chopped
2 shallots, thinly sliced
1/3 cup (75 ml) dry white wine
3/4 cup (180 ml) Sealtest 18% or Ultra’cream 15% Country Style Cream
to taste; salt and fresh ground pepper
3 tbsp (45 ml) parsley, finely chopped
4 baked patty shells
|
Preparation
|
|
1.
|
In a non-stick frying pan over high heat, melt butter and cook mushrooms with garlic and shallots.
|
|
2.
|
Deglaze with white wine and let simmer 3 minutes.
|
|
3.
|
Stir in cream, salt and pepper and let simmer another 5 minutes. Remove from heat and add parsley.
|
|
4.
|
Place a patty shell in each plate and arrange mushrooms over bottom.
|
|
5.
|
Spoon on sauce, place tops of shell and garnish with sprigs of parsley.
|
|
TIP:
Many kinds of mushrooms can be used, including button mushrooms. Simply cook over high heat so they don’t dry out.
|
|
