Savory Napoleon

Recipe Ingredients

6		Puff pastry - (3 1/2" by 2 1/2" each)
2 tablespoons	30ml	Olive oil
1 cup	146g / 5.1oz	Chopped shiitake mushrooms - plus
1 cup	237ml	Sliced shiitake mushrooms
1 tablespoon	15ml	Minced shallots
1 teaspoon	5ml	Chopped garlic
1/2 cup	73g / 2.6oz	Macadamia nuts - toasted and chopped
		Salt - to taste
		Freshly-ground black pepper - to taste
3/4 cup	177ml	Chicken or mushroom stock - (up to 3/4 cup)
1/4 cup	59ml	Mayonnaise
		Truffle shavings or truffle oil
		Garnish
3 tablespoons	45ml	Assorted chopped herbs
		(such as parsley, chives and tarragon)

Recipe Instructions

Preheat oven to 450 degrees.

Using a fork, prick puff pastry disks all over, transfer to baking sheet and chill again, if at all softened.

Bake in center of oven until pastry is golden brown and crisp, about 10 minutes. Cool disks completely on wire racks.

Heat oil in a skillet over medium-low heat and sweat sliced mushrooms until tender. Add chopped mushrooms, shallots and garlic and moisten with stock. Cook until 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 chopped herbs. Serve immediately.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-117 broadcast 10-07-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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