WILD MUSHROOM PUFF PASTRY ROLL

WILD MUSHROOM PUFF PASTRY ROLL image

Yield 2 logs

Number Of Ingredients 10

2 T butter
2 shallots, finely minced
1 12 oz container cremini mushrooms
1 C dried shitaake mushrooms
1 C dried mixed wild mushrooms (morels, chanterelles, cepes, to taste)
1 C medium dry sherry (such as amontillado)
1 C heavy cream
(optional, 2 oz cream cheese)
fresh grated nutmeg, fresh ground pepper
1 pkg frozen puff pastry defrosted

Steps:

crumble all the dried mushrooms into proximately 1/2 inch bits. Microwave in the dry sherry for 1 minute and let sit until reconstituted. slice the fresh mushrooms (cut in half and then slice thin) and saute in the butter with the diced shallots. As they start to release the excess water, dump in the reconstituted wild mushrooms, after straining. Include the strained liquid. Cook over moderate heat until the liquids have reduced to almost dry. (If desired, blend the cream cheese into the cream until smooth) Reduce the heat to low, and add the cream, nutmeg and pepper to taste. Continue to cook down and stir until the cream coats all the mushrooms and is no longer liquid. Cool to room temperature. Roll out the defrosted pastry. spoon half the mixture along the long side and spread over two thirds of the pastry. Roll up, and seal along the length. Place on non stick cooking sheet, cut diagonal grid pattern into the top of the pastry, and brush with milk or melted butter. Repeat with second sheet and remaining mushroom mixture. bake according to package directions, serve immediately after removing from oven by slicing into rounds. each log serves 6 to 8. If desired to freeze, wrap in aluminum foil before baking, and then in plastic.