Mushrooms In Puff Pastry - cooking recipe

Ingredients

1/2 lb mixed mushroom (oyster, Chanterelle, shitake...)
2 tablespoons vegetable oil
2 shallots, chopped
salt
fresh ground pepper
1/4 cup cognac or 1/4 cup brandy
1 cup heavy cream
1 tablespoon unsalted butter, softened
1 tablespoon fresh chives, tarragon or 1 tablespoon basil
1/2 lemon, juice of
1 package frozen puff pastry (6 squares)

Preparation

Saute mushrooms and shallots in oil until soft.
Season with salt and pepper.
Add cognac or brandy and reduce slightly; add cream and boil until cream thickens slightly.
Stir in butter, herbs,and lemon juice.
Taste and season with additional salt and pepper if needed.
Bake the puff-pastry rounds or squares according to package directions.
Split baked shells in half and divide the mushroom mixture between the bottom halves of the shells.
Place pastry tops on top and serve.
Optional: I like to add a little grated Gruyere or Swiss cheese after adding the mushroom mixture to the shells and baking just enough to melt the cheese.