Wild Mushrooms In Puff Pastry - cooking recipe

Ingredients

1 lb thawed puff pastry
1 egg yolk
2 tablespoons sweet butter
1 lb assorted wild mushroom, coarsely chopped
1 shallot, minced
2 cups heavy cream
1 tablespoon chopped fresh chives
salt and pepper

Preparation

Roll out pastry to measure 1/2 inch thick.
Cut into 4 inch diamonds and place on buttered baking sheet.
In a small bowl, mix the egg yolk with 1 tsp water, Brush mixture lightly over the pastry diamonds& Refrigerate for 30 minutes.
While the prepared pastry is chilling, melt butter in a large skillet over moderately high heat and add the shallot and mushrooms, cook until softened, about 3 minutes.
,Remove mushroom mixture from skillet and set aside.
Add cream to the skillet, increase heat to high and bring to a boil.
Cook stirring often until reduced by half, 5-7 minutes.
Return the mushroom mixture to the skillet, season with salt& pepper, cover& set aside.
Preheat oven to 375 degrees F& bake pastry diamonds until puffed and golden brown, about 15-20 minutes.
Use a serrated knife to halve horizontally, arrange bottoms on 4 individual serving plates.
Gently re-heat the mushroom mixture and spoon equal amounts over the pastry bottoms, replace the top halves and sprinkle with fresh chives& serve at once!