WILD MUSHROOM AND LEEK GALETTES - French

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WILD MUSHROOM AND LEEK GALETTES

1 3/4-ounce package dried chanterelle mushrooms

4 tablespoons (1/2 stick) butter

1/2 cup minced leek (white and pale green parts only)

1 large shallot, chopped

6 ounces portobello mushrooms, stems and gills removed, caps finely

chopped

1/2 cup dry white wine

6 tablespoons fresh soft goat cheese (such as Montrachet)

3 tablespoons minced fresh parsley

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

 

 

 

 

Place dried chanterelles in small bowl. Pour enough hot water over to

cover chanterelles; let stand until softened, about 30 minutes. Drain.

Finely chop.

Melt 2 tablespoons butter in large nonstick skillet over medium-high

heat. Add leek and shallot; sauté 2 minutes. Add 2 tablespoons butter,

then portobellos and chanterelles; sauté until tender, about 5

minutes. Add wine; simmer until liquid is reduced by half, about 2

minutes. Add 2 tablespoons goat cheese; stir until slightly thickened,

about 1 minute. Season with salt and pepper. Stir in 2 tablespoons

parsley. Remove from heat.

 

Position rack in center of oven; preheat to 375°F. Line baking sheet

with parchment paper. Roll out puff pastry sheet on floured surface to

12x12-inch square. Using 4-inch-diameter biscuit cutter or bowl as

guide, cut out 4 pastry rounds. Using small cookie cutters, such as

those with leaf shape, cut out decorative designs from remaining

pastry, if desired. Place rounds on baking sheet, spacing apart.

Spread 1 tablespoon goat cheese atop each. Spread mushroom mixture

evenly atop each to within 1/2 inch of edge, dividing equally. Turn

pastry edges upward slightly to hold topping in place. Place

decorative pastry cutouts on baking sheet around galettes.

 

Bake until pastry is puffed and golden, about 15 minutes for

decorative cutouts and 30 minutes for galettes.

 

Sprinkle galettes with 1 tablespoon parsley. Top with cutouts, if

desired.

 

Makes 4 servings.

 

Source: Bon Appétit, October 2000

Formatted by Chupa Babi in MC: 11.12.06

 

Offer a small salad of baby greens with a shallot and tarragon

vinaigrette.

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