Prepare this recipe when you are preparing a dinner fit for a king. There are few small entrees that are more beautiful or more delicious than this one. Spiced apricots, served warm, is a grand accompaniment. This can be prepared earlier in the day and reheated at serving time
1 1/2 pounds mushrooms, thinly sliced
4 shallots, minced
4 cloves garlic, minced
salt and pepper to taste
2 tablespoons butter
3 tablespoons flour
1/2 cup light sour cream
1/2 cup light cream
1/2 teaspoon, each, thyme flakes and sage flakes
1 teaspoon Dijon mustard
1/4 cup grated Parmesan cheese
1/4 cup chopped chives
1/2 pound puff pastry (1 sheet Pepperidge Farms)
1 egg, beaten (to brush on top)
2 tablespoons grated Parmesan cheese
In a large skillet, sauté together first 5 ingredients until shallots are tender and liquid rendered is evaporated. Add the flour and cook and stir for 2 minutes. Stir together creams, seasonings and mustard and add, all at once, cooking and stirring until mixture thickens. Allow mixture to cool. Stir in the cheese and chives.
Roll out the pastry to measure a 12x14-inch rectangle and cut it in half on the 12-inch side, producing 2 halves 14x7-inches. Place one half on a lightly greased 10x15-inch jelly roll pan. Spread filling on top, leaving a 1-inch border. Cover filling with second half and seal the edges with the tines of a fork. Scallop the edges and pierce the top in several places with the tines of a fork.
Brush top with beaten egg and sprinkle with additional grated Parmesan. Bake in a 350° oven for about 30 minutes or until top is golden brown and pastry is puffed and beautiful. To serve, cut into slices with a serrated knife. Serves 12 as a small entree or 6 as a main course.
60
| Menu | Place an Order |