Wild Mushroom Ragout in Puff Pastry Shells
Per 3 pieces
24 pieces frozen puff pastry hors d’oeuvre shells
1 tablespoon unsalted butter
2 cups (about 1⁄2 pound) assorted wild mushrooms, such as morels, chanterelles, oysters, shiitakes, and/or domestic and cremini mushrooms
1⁄2 teaspoon salt
2 sprigs fresh rosemary, leaves picked and chopped
1⁄4 cup vegetable stock
1 teaspoon cornstarch dissolved in 1 tablespoon cold water
Freshly ground black pepper to taste
Squeeze of lemon
Bake puff pastry shells according to package directions. In a medium skillet over medium heat, melt the butter. Add the mushrooms and cook without stirring for 5 minutes, until a nice brown coating has developed. Add salt and rosemary; cook 3 minutes more. Add the stock and cornstarch; stir until thickened and bubbling. Remove from heat; adjust seasoning with black pepper, a few drops of lemon juice, and salt to taste.
Spoon 1⁄2 teaspoon mushroom ragout into each shell. Serve piping hot.