Recipe of the Week – Wild Mushroom and Goat Cheese Pithivier
From the Appetizer Collection at emealsforyou.com
We had some friends over for “small plates” on Saturday. It is always fun to try new dishes and small plates is the best way to make a new idea into a reality. Although this recipe seems complicated it is really simple. Basically you are making a mushroom ragu, adding goat cheese and putting it all into a store-bought puff pastry envelope.
This a an impressive appetizer and we used the leftovers for a Sunday brunch topped off with poached eggs. It is also the perfect dish to take along to a friend’s house for that special occasion when you are bringing an appetizer.
Wild Mushroom and Goat Cheese Pithivier
|6||oz||mushrooms, wild, dried|
|3||oz||wine, dry red|
|1||tsp||salt and pepper to taste|
Put dried mushrooms in a small mixing bowl, add enough boiling water to cover and allow the mushrooms to rehydrate for 10 minutes. Heat olive oil in a frying pan, drain the mushrooms and add to the pan. Sauté for 3 minutes, add the garlic, shallots, sliced mushroom and thyme, sauté for another 3 minutes. Add red wine and salt and pepper to taste. Let the mushrooms cool. Roll out one sheet of the puff pastry. Evenly spread the goat cheese onto the puff pastry, leaving a ¾” boarder, Add mushroom mixture on top of the cheese. Brush the border with the egg wash. Place the top sheet of puff pastry on top and seal the edge with a fork. Brush the top with the egg wash, allow to dry and brush again. Preheat oven to 400 degrees and bake for 30- 35 minutes until browned. Allow to sit for 10 minutes, cut into pieces and serve.
See other delicious and interesting ideas at emealsforyou.com.