Savory napoleon

Yield: 2 servings

Measure Ingredient
6.00 \N rectangles puff pastry -; (3 1/2 by 2 1/2 each)
2.00 tablespoon olive oil
1.00 cup chopped shiitake mushrooms; plus
1.00 cup sliced shiitake mushrooms
1.00 tablespoon minced shallots
1.00 teaspoon chopped garlic
½ cup macadamia nuts; toasted and chopped
1 \N salt; to taste
1 \N freshly-ground black pepper; to taste
¾ cup chicken or mushroom stock; (up to 3/4 cup)
¼ cup mayonnaise
1 \N truffle shavings or truffle oil
1 \N === garnish ===
3.00 tablespoon assorted chopped herbs
1 \N (such as parsley; chives and tarragon)

Preheat oven to 450 degrees. Using a fork, prick puff pastry disks all over, transfer to baking sheet and chill again, if at all softened.

Bake in center of oven until pastry is golden brown and crisp, about 10 minutes. Cool disks completely on wire racks. Heat oil in a skillet over medium-low heat and sweat sliced mushrooms until tender.

Add chopped mushrooms, shallots and garlic and moisten with stock.

Cook until mushrooms have absorbed most of stock. Stir in nuts.

Generously season to taste with salt and pepper. To assemble, spread ¼ of mushroom filling on each of two pastry layers, top with each with another pastry, and repeat with the remaining ½ of mushroom filling, ending with plain pastry on top. Stir truffle flavoring into mayonnaise and spread a thin layer over top. Sprinkle with chopped herbs. Serve immediately. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-117 broadcast 10-07-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

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