Click image to enlarge

MUSHROOMS :

SAUCE :

Ingredients:

Ingredients:

• 1 lb. Chanterelle Mushrooms, cut into quarters
• 1 lb. Lobster Mushrooms, cut into quarters
• 1 lb. Oyster Mushrooms, cut into quarters
• 1 lb. Shiitake Mushrooms, cut into quarters
• 1 lb. Portobello Mushrooms, cut up
• 1 lb. any wild mushroom you can get your hands on, including morels, cut up similar in size to other mushrooms

• 1 cup clarified butter
• 1 tbsp. chopped Garlic
• 2 tbsp. chopped shallots
• salt and pepper to taste

• 1 tbsp. clarified butter
• 1/2 cup chopped shallots
• 2 cups white wine
• 2 cups heavy cream
• 1 tsp. ground white pepper
• salt and pepper to taste
• 3 tbsp. cornstarch or arrowroot mixed with 1/4 cup water (if needed to thicken sauce)

SANDWICH :

Ingredients:

• 2 12x18 sheets puff pastry frozen (available in your local supermarket frozen foods section).

• PUFF PASTRY : cut sheets into 2 x 4 squares, brush with egg wash, and bake at 350 degrees until cooked and golden brown about 12 minutes (makes 24 orders)
• MUSHROOMS : Clean and cut all mushrooms. Heat a large sauté pan, add clarified butter and sauté mushrooms in small batches seasoning with garlic, shallots, salt and pepper as you go. Do not over crowd. Spread sautéed mushrooms out on large tray to cool. Do not crowd on tray when cooling. Remove juice.
• SIMMERED CREAM SAUCE : sweat shallots for 1 minute in small amount clarified butter. Add wine and reduce to ¼, add heavy cream, lower heat to medium and allow to simmer until thick (can use corn starch or arrowroot to thicken if needed). Add mushrooms and bring back to simmer without breaking cream sauce.
• Warm puff pastry, cut open like a sandwich and put bottom half on serving plate. Top with mushrooms and cream, cover with top half just 'off-set' to one side. Garnish with fresh herb.