Wild Mushroom And Leek Galettes (open Faced Pies)

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 3/4 ounces dried chanterelle mushrooms (or other wild mushrooms)
• 4 tablespoons butter
• 1/2 cup leek, minced
• 1 large shallot, chopped
• 6 ounces portabella mushrooms (stems and gills removed)
• 1/2 cup dry 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)

Recipe

• 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 inches place 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.