· 2c. (6 oz.) Shiitake mushrooms, sliced
· 2c. (6 oz.) Button mushrooms, sliced
· 1c. (3 oz.) Oyster mushrooms, sliced
· 4 garlic cloves, minced
· 2 T. butter
· 1 t. ground black pepper
· 2 oz. Wollersheim Pinot Noir
· 1 oz. soy sauce
· 1 oz. chopped parsley
In a large sauté pan on medium heat fry the mushroom blend in butter, add minced garlic and pepper once mushrooms begin to brown, fry garlic 1-2 minutes until colored. Deglaze the pan with Pinot Noir while reserving the rest of the bottle to enjoy during and after cooking. Scrape the pan with a plastic or wooden spoon to lift off browned bits. Once most of the liquid has evaporated, glaze the mushrooms with soy sauce and add parsley. Reserve and cool mixture.
Puff Pastry Tart
· 1 10x15in. frozen puff pastry sheet
· 1 egg, beaten
· 8 slices brie cheese
Thaw the puff pastry sheet in the fridge overnight, covered, or let sit room temperature for several hours. Roll out dough roughly in 12×18 rectangle. With a pastry brush, brush a 1-inch border of egg along edges of rectangle. Fold edges of rectangle on itself going around the pastry and pressing borders together with fork to form a ½ inch border around the tart and brush with egg. Poke holes in bottom of pastry with fork. Fill pastry with cooled mushroom mixture. Place slices of brie cheese on top of mushrooms. Bake on a parchment lined baking sheet 20-25 minutes in a 350-degree oven.
Brandy Cream Sauce
· 2 T. minced shallot/onion
· 2 T. butter
· 1 oz. Wollersheim Bottled-in-Bond Brandy
· 4 oz. heavy cream
· 1 T. beef demi-glace
· Salt and pepper
Sauté the shallot/onion in butter until translucent, 3-4 minutes. Add brandy, wait 5 seconds to let alcohol vaporize and then light with flame. Add cream and reduce on medium-low heat until sauce thickens slightly. Add demi-glace, adjust seasoning, strain sauce.
Cut slices of Mushroom Tart and serve warm with Brandy cream sauce and a glass or two of Wollersheim Pinot Noir. Bon appetit!