Shiitake Mushroom Napoleon
Appetizer with Mushroom Cream Sauce

photographs of all my recipes

baked triangle pastries layered with Shiitake mushrooms appetizer

Shiitake Mushroom Napoleon Appetizer
source: recipe and photograph created by www.finedinings.com

I was asked to create this Napoleon recipe for

a gourmet dinner party

Serves 2

1 sheet frozen Pepperidge Farm Puff Pastry, thawed
Poppy Seeds
1 cup Shiitake Mushrooms, 1/4-inch slices
1 tablespoon butter
2 cloves garlic, minced
2 tablespoons shallots, minced
1/4 cup dry white wine
1/4 cup chicken broth
1 cup heavy cream
Nutmeg, freshly grated to taste
1 teaspoon fresh lemon juice
Salt and pepper, to taste
Balsamic Vinegar glaze, optional (available at Trader Joe's)

Roll pastry to 1/16-inch thick. Cut 6 triangles with 3-inch sides. Sprinkle poppy seeds on two triangles for the top pieces, place on parchment lined baking sheet covered with a second sheet of parchment and a second sheet pan to keep pastries from puffing up. Bake at 375° for 7 to 9 minutes.

In a skillet over medium high heat sauté mushrooms, garlic and shallots in butter for 4 minutes. Add wine, simmer until reduced by half. Add broth, cream, and nutmeg. Simmer until sauce thickens. Remove from heat, add lemon juice, salt and pepper.

Spoon cream sauce onto plates, add one triangle, add more sauce and continue building the napoleon three puff pastries high ending with a poppy seed triangle. Repeat this process for each plate.

Garnish with:
sweet potato shoestrings,
a cherry tomato garnish, balsamic vinegar glaze and serve.

Wine recommendation: Shiraz