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Ingredients

1 oz. butter

1/2 tsp. shallots, minced

1/4 tsp. garlic, minced

1 c. Shittake mushrooms, large dice

1 c. Oyster mushrooms, large dice

1 c. Portabella mushrooms, large dice

1 c. medium domestic mushrooms, large dice

1 oz. Brandy

2 oz. dry white wine

1/2 c. demi-glace or brown sauce (recipe follows)

1 tsp. fresh parsley, chopped fine

1/2 tsp. fresh chives, minced

Pinch of ground nutmeg

1 oz. cream

4-6 baked puff pastry squares, 3"x3"

Method
Melt butter in saute pan over medium heat. Add shallots and garlic, saute until translucent. Add mushrooms and saute until tender. Stir in parsley, chives and nutmeg. Deglaze with brandy and white wine; reduce liquid by 2/3. Add demi-glace or brown sauce and bring to a simmer. SImmer for 3-4 minutes. Stir in cream.

Season with salt and pepper. Simmer for 2 minutes. Cut puff pastry dough squares in half creating "Tops" and "bottoms." Place pastry "bottom" on warm serving plates and top with mushroom ragout. Place pastry tops over ragout and garnish with minced chives.

Makes 4-6 Servings

Chef Larry's Brown Sauce Ingredients

1 tsp. butter

1/2 tsp. shallots, minced

2 oz. smoked ham, finely diced

2 fresh thyme sprigs

4 oz. Burgundy wine

3 c. Beef stock

Salt to taste

Fresh ground black pepper to taste
Roux

3 T. butter

5 T. flour

Method
Prepare roux by melting the 3 tablespoons butter in a saucepan. Stir in flour and mix well. Place roux in a preheated oven at 350 degrees F for 10 minutes.

Melt 1 teaspoon butter in a saucepan. Add shallots, ham and thyme. Saute briefly, do no t brown. Add Burgundy, bring to a simmer and cook until liquid is reduced by 1/2. Add beef stock and bring to a simmer. Reduce heat and whisk in small amounts of roux at a time. Simmer over low heat for 20 minutes. Season with salt and pepper. Strain and reserve.

Makes 3 Cups

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