Ingredients
Puff Pastry sheet or pastry cups, thawed
1 egg yolk
1 can artichokes
2-3 Tbsp Butter
1 1/4 lbs fresh mushrooms (porcini, trumpet, or morel), cleaned, trimmed, cut into large pieces
1 Peeled Shallot, minced
1/2 cup Madeira or sherry
1 cup Heavy Cream
1/2 cup Chicken Stock
Salt and pepper
Preparation
FOR PASTRY:
Preheat oven to 400 degrees. 1.Lightly oil baking sheet or mini muffin pan.
- If using pastry sheets, cut pastry sheet into six 3-inch squares. Arrange pastry squares on baking pan 1-inch apart. If doing pastry cups, follow baking directions.
3.Beat egg yolk and salt; lightly brush each square. (disregard this step if using pastry cups)
4.Score tops of square diagonally, about 1/4-inch apart, in crosshatch design. (disregard this step if using pastry cups)
5.Bake 15 min. Remove pastry from oven; allow to cool. Slice pastry sheets in half, horizontally (like hamburger bun).
FOR RAGOUT:
6.Heat butter in saute pan; add mushrooms. Reduce heat to MEDIUM; add shallots. Saute 5-10 min.
7.Add Madeira; simmer 5-6 min, until liquid is evaporated. Add broth & simmer.
8.Add artichokes & cream to mushroom/shallot mixture; simmer 5-8 min or until slightly thickened. Season to taste with salt and pepper. Add chopped chervil.
9.Center pastry bottom on plate; mound with about 1/2 cup mushroom-artichoke mixture. Place top pastry on mixture; garnish with chervil. –Or simply spoon ragout into pastry cups.
