I like to think that all of this experimentation with new recipes would eventually lead to some education. With this recipe I learned how expensive chanterelle mushrooms are. Elizabeth Bard recommends mixing them with criminis and black trumpets to equal 1.5 pounds. Let’s just say I used a lot of criminis. The 4 ounces of chanterelles cost more than 5 bucks!
While I’m ranting about mushrooms I should mention that EB also suggests that you brush them off instead of rinsing them. I guess I am a rebel. I ran those suckers under water like nobody’s business. Alton Brown once did an episode on myth-busting. You guessed it. He said it didn’t matter. Besides, you know what those babies grow in; right?
These are basically sauteed and then mixed with some cognac and creme fraiche.
Then you wrap them up, snug as a bug, in some puff pastry.
What a difference a little crimping makes.
I’m not one to criticize Lunch in Paris, but EB says that you should use one tablespoon of mushroom per turnover, but there was enough to use two instead. I guess that’s just a wee issue.
The mushrooms may not be too pretty, but anything would taste great in puff pastry.
Eat Well and Savor.