Yield: 4 Servings
|¼ cup||Olive oil|
|¼ cup||Shallot; minced|
|2 tablespoons||Garlic; minced|
|5 pounds||Assorted mushrooms; finely minced|
|¼ cup||White wine|
|Salt and pepper|
|Puff pastry dough|
In large skillet heat oil and saute shallots and garlic. After one minute add mushrooms and saute, stirring often. Add wine and season with salt and pepper. Continue to saute until liquid has evaporated. Remove from heat and allow to cool. On a floured surface lay out pastry dough. Roll out to ⅛-inch thick and 6-inches in width. Spread a thin layer of the mushroom duxelle over entire surface, leaving a ½-inch border along each side.
Gently roll pastry into a log. Freeze and let thaw. Preheat oven to 350 degrees. Cut pastry into ¼-inch pieces and place on a cookie sheet. Bake for 15 to 20 minutes, until golden brown.
Recipe by: CHEF DU JOUR #DJ9106 Posted to MC-Recipe Digest by Sue <suechef@...> on Mar 21, 1998