Instructions
MUSHROOMS:1. Heat a 10-inch skillet over high heat for 1 minute. Add oil and shallots, cook one minute until translucent, not brown; add mushrooms and butter.

2. Mix cornstarch and cold water to form a slurry.

3. Cook without stirring 2 minutes, until mushrooms have browned slightly. Stir and cook 2 minutes more, until mushrooms are tender and fully cooked. Stir in stock, simmer 1 minute. Add cornstarch slurry; cook until thickened, 2 minutes more.

4. Season to taste with salt and pepper.

FEUILLETES:1. Cut the dough into 6 rectangles. Arrange at least 1 inch apart on a dampened baking sheet. Chill for 30 minutes.

2. Heat the oven to 450. Prick the surface of each rectangle with a fork, then lightly paint the tops with the egg wash. Score the surfaces lightly in a cross-hatched pattern with the tip of a pairing knife.

3. Bake until puffed and golden brown. The sides should feel crisp.

4. Carefully cut the top one-third from each feuillete. Spoon in filling and place the top slightly ajar onto the assembly. The cooked puff pastry may be held aside for several hours and filled just before serving. Serve with Puff Pastry Feuilletes.

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Yields: 6 Servings
     KITCHEN & COOK MAGAZINE, February 2005, page 14. R

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