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Wild Mushroom Turnovers

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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.

 

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About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

8 responses »

  1. Have you tried buying truffles yet? The mushroom variety, I mean. Outta sight! The record price paid for a single white truffle was set in December 2007, when Macau casino owner Stanley Ho paid 330,000 US. I bet $5 for chanterelles now sounds quite reasonable 🙂

    Reply
  2. Gorgeous mushroom variety! I bet the smells were super fragrant! – Mimi

    Reply
  3. That sounds like an amazing recipe. If you ever figure out a way to make a non-mushroom eating dad taste them, it will be a priceless recipe!

    Reply

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