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Ingredientes
- 6 x rectangles Puff pastry - (3 1/2" by 2 1/2" each)
- 2 Tbsp. Extra virgin olive oil
- 1 c. Minced shiitake mushrooms plus
- 1 c. Sliced shiitake mushrooms
- 1 Tbsp. Chopped shallots
- 1 tsp Minced garlic
- 1/2 c. Macadamia nuts toasted and minced
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 3/4 c. Chicken or possibly mushroom stock (up to 3/4 c.)
- 1/4 c. Mayonnaise
- Â Â Truffle shavings or possibly truffle oil
- 3 Tbsp. Assorted minced herbs
- Â Â (such as parsley, chives and tarragon)
Direcciones
- Preheat oven to 450 degrees.
- Using a fork, prick puff pastry disks all over, transfer to baking sheet and refrigerateagain, if at all softened.
- Bake in center of oven till pastry is golden and crisp, about 10 min. Cold disks completely on wire racks.
- Heat oil in a skillet over medium-low heat and sweat sliced mushrooms till tender. Add in minced mushrooms, shallots and garlic and moisten with stock. Cook till mushrooms have absorbed most of stock. Stir in nuts. Generously season to taste with salt and pepper.
- To assemble, spread 1/4 of mushroom filling on each of two pastry layers, top with each with another pastry, and repeat with the remaining 1/2 of mushroom filling, ending with plain pastry on top. Stir truffle flavoring into mayonnaise and spread a thin layer over top. Sprinkle with minced herbs. Serve immediately.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 2 servings | |
| Calories 731 | |
| Calories from Fat 627 | 86% |
| Total Fat 71.31g | 89% |
| Saturated Fat 19.91g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 316mg | 13% |
| Potassium 484mg | 14% |
| Total Carbs 9.82g | 3% |
| Dietary Fiber 4.3g | 14% |
| Sugars 0.87g | 1% |
| Protein 15.62g | 25% |
