Wild Mushroom Napoleon
 
    • 2 pieces puff pastry (4x4 squares)
    • 1 egg
    • 1/4 cup milk
    • Combine egg and milk for egg wash
    • 3 oz fresh oyster mushrooms
    • 3 oz fresh shitaki mushrooms
    • 3 oz crimini mushrooms, quartered
    • 1/2 cup Sodbuster Stout
    • 1 clove garlic, minced
    • 1 shallot, minced
    • 2 cups beef stock, reduced by half
    • 1/8 cup olive oil
 
Cut puff pastry in half to form four triangles. Brush with egg wash. Bake at 400 degrees for 12-15 minutes until golden brown.
 
In a 12" sauté pan, add olive oil and crimini mushrooms over medium heat. Sauté until golden brown. Add shitaki and oyster mushrooms. Cook for 2 minutes. Add garlic and shallots. Cook for one minute. Deglaze with Sodbuster Stout. Reduce by 3/4. Add beef stock and bring to a simmer. Place 1/2 puff pastry onto plate. Ladle on mushrooms and stock. Top with other pastry. Garnish and serve.
 
Garnish
    • 1/4 leek (julienned)
    • 1/4 sweet potato (julienned)
    • 1 tblspn flour
 
Dredge julienned leeks and sweet potatoes in flour. Shake off excess flour, deep fry to crispy.

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