Wild-Mushroom-and-Leek-Galettes-Open-Faced-Pies-0.jpg

Wild-Mushroom-and-Leek-Galettes-Open-Faced-Pies-1.jpg

INGREDIENTS

  • 1 3/4 ounces dried chanterelle mushrooms (or other wild mushrooms)
  • 4 tablespoons butter
  • 1/2 cup leeks , minced
  • 1 large shallot , chopped
  • 6 ounces portabella mushrooms (stems and gills removed)
  • 1/2 cup dry white wine
  • 6 tablespoons of fresh soft fresh goat cheese (such as montrachet)
  • 3 tablespoons fresh parsley , minced
  • 1 sheet frozen puff pastry , thawed (half of a 17.3 oz package)

DIRECTIONS

  1. Place dried chanterelles in small bowl. Pour hot water over to cover, let stand until softened, about 30 minutes. Drain. Finely chop.
  2. Melt 2 tbs of butter in large skillet over medium high.Add leek and shallot, sauté 2 minutes.
  3. Add 2 more tbs butter and add portobellos and chanterelles, sauté until tender, about 5 minutes.
  4. Add wine, simmer until reduced in half, about 2 minutes.
  5. Add 2 tbs goat cheese, stir until slightly thickened, about 1 minute.Season with salt and pepper.Stir in 2 tbs of parsley.
  6. Remove from heat.
  7. Position rack in center of oven, preheat to 375 degrees.Line baking sheet with parchment paper.
  8. Roll out puff pastry into a 12 x 12 square (approx).Using a 4 inch diameter bowl or cutter as a guide, cut out 4 pastry rounds. Using small cookie cutters or knife, cut out small decorative designs if desired.
  9. Place rounds on baking sheet spacing apart.Spread 1 tbs of goat cheese atop each.
  10. Spread mushroom mixture evenly atop each to within 1/2 inch of edge.Turn pastry edges up slightly to keep filling inchesPlace decorative pieces around the galettes.
  11. Bake until pastry is puffed and golden, approximately 15 minutes for decorative pieces and 30 minutes for galettes.
  12. Sprinkle galettes with some parsley, top with cutouts if using.