Wild Mushroom Pot Pies
The term “wild mushrooms” is a bit of a misnomer, since most mushrooms are cultivated these days. Many supermarkets sell prepackaged mushroom mixes in the produce section. Otherwise, put together any combination of oyster mushrooms, chanterelles, shiitakes, straw mushrooms, enokis, and morels.
Serves: 4Hands-on: 25 minutesTotal: 45 minutesDifficulty: Medium
- 2 lbs. wild mushrooms
- 4 Tbsp. butter
- 2 shallots, minced
- 2 cloves garlic, minced
- ¼ cup granulated flour
- ½ cup white wine
- 1 cup heavy cream
- 1 tsp. salt
- ¼ tsp. ground black pepper
- 1 tsp. truffle oil
- 1 sheet frozen puff pastry, thawed
- 1 egg beaten with 1 Tbsp. water
- Wash mushrooms; separate any clusters. Set on paper towels to dry.
- In a large, heavy saucepan over high heat, melt butter; sauté shallots 3 minutes. Add garlic and mushrooms; sauté until mushrooms are tender, about 5 minutes.
- Sprinkle mushrooms with flour; stir to coat. Slowly add wine to mushrooms, stirring to dissolve flour. Bring to a boil; reduce heat to medium. Slowly add heavy cream, salt, and pepper; simmer until mixture thickens slightly. Remove from heat; stir in truffle oil.
- Divide mushrooms into 4 buttered individual soufflé or soup pots. Cut 4 circles from puff pastry sheet; circles should just fit over mushroom mixture in pans. Lightly brush pastry caps with egg and water mixture.
- Bake in 375°F oven 15 minutes, or until pastry caps turn flaky and light brown. Remove from heat; cool slightly and serve.