If you remember, I bought some mushrooms at the Richmond Specialty Mushroom Farms stall at the Trout Lake Farmers Market one weekend.
I bought a combination of crimini and portobellos, and rounded out the mix with some dried lobster mushrooms that I'd bought the same afternoon at Whole Foods.
I have to admit, as I was strolling about the farmers market that day, this recipe materialized in my head. An assortment of mushrooms sauteed with shallots in a light wine & cream base, and baked atop puff pastry. A variation on this would be a cream of mushroom soup with the puff pastry tops baked on to individual ramekins - yum!
...forgot to mention that I bought a pair of gigantuan shallots at the Langley Farmers Co-Op stall at Trout Lake as well: check them out! they were about three inches in diameter!
About 8 to 10 large mushrooms - I used crimini and portobello, sliced
1/3 cup dried lobster mushrooms
1 huge shallot, or 2-3 smaller ones, sliced
2 cloves garlic, minced
1/2 t thyme
Salt & Pepper to taste
1/4 c Dry white wine
1/4 c cream
1 recipe rough puff pastry, chilled, or thawed overnight in refrigerator if previously frozen
2 T chopped parsley, divided
Soak the lobster mushrooms in about 1 cup of cool water for at least 30 minutes.
Preheat oven to 425ºF.
Meanwhile, prepare the fresh mushrooms by heating a couple tablespoons of olive oil in a large pan over medium heat. Saute the shallots, stirring to coat with oil. Cook for 1-2 minutes. Add garlic; cook 30 seconds, stirring. Add sliced fresh mushrooms and stir to coat with oil. Season with salt, pepper, and thyme, and cook 2-4 minutes, stirring. Add drained lobster mushrooms.
Deglaise the pan with white wine; allow to cook off and add cream. Cook until mixture has thickened slightly. Taste and reseason if necessary. Stir in 1 tablespoon of chopped parsley.
Remove from heat and cool to room temperature.
Roll out puff pastry on a floured surface to a rectangle approximately 14" x 12". Using a long, sharp knife, trim the dough. Cut approximately 1/2 off each side of the rectangle for the border. Press these strips onto the rectangular base. Chill dough at this point if necessary.
Transfer crust onto parchment-lined baking sheet.
Spoon mushroom mixture onto puff pastry dough. Arrange any mushroom tops attractively on top. Sprinkle with remaining chopped parsley. Bake for 20-30 minutes or until pastry is crisp through. Enjoy warm.
I do have to say that this is very classically French. I don't know what drew me to make something like this - I guess clean, rich food and flavours?
Looking forward to cooking with more Farmers Markets finds this year!