Mushroom Napoleon

makes 4

8 oz, 250g puff pastry, defrosted
1 egg, beaten
1/4 cup grated Parmesan cheese
2 tbsp butter

2 cloves garlic
1/4 cup finely chopped shallots
2 tsp. fresh thyme
1 pound of wild mushrooms (mix and match!), stalks removed, sliced in 1.5 inch slices
2 tbsp finely chopped cilantro or parsley
1/3 cup mushroom stock (see below)
2 tbsp red wine vinegar (usually use raspberry-flavored)
1/4 cup Port
1/4 whipping cream

Mushroom Stock:

Place the stalks from the mushrooms into a medium pot and cover with 2 cups of water. Boil and simmer for 30 minutes or so, until 1/3 cup of liquid remains. Set aside the liquid (i.e. the stock) for later use.

Main Part:

Roll out puff pastry thinly. Cut eight 2.5 by 5 inch rectangles. Brush with egg and sprinkle with parmesan. Prick all over surface.
Preheat oven to 375F. Place rectangle on foil, on a baking sheet, and bake for 10 minutes. Prick again and flatten slightly. Return to oven for another 6 - 10 minutes, until golden. Reserve.
Heat butter in skillet on high heat. When it sizzles, add garlic, shallots, and thyme, and sauté for 1 minute. Add mushrooms and sauté until softened and browned (5 minutes). Stir in parsley/cilantro, stock, red wine vinegar, port and cream. Bring to a boil and reduce until slightly thickened. Reserve.
To serve: reheat mushroom mixture and pastry rectangles. Set out four rectangles. Divide mushroom mixture in four. Top with mixture and place second rectangle on top. Serve.

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