Mushroom and Point Reyes Blue Cheese Napoleon
These little crescent shaped pastries filled with a mushroom and blue cheese filling are a wonderful complement to the Merlot.
½ sheet of puff pastry
One egg beaten with one tablespoon water
By using only half of a 2½ inch round cookie cutter, cut crescents out of the sheet of puff pastry. Brush crescents with the egg wash. Avoid getting any of the egg wash on the sides of the dough, as this will cause them to rise unevenly. Arrange on sheet pan. Bake in preheated 400-degree oven about 15 minutes or until golden brown and risen. Let cool and split in half with knife.
1 oz dried porcini mushrooms
½ small onion, minced
6 tablespoons butter
3 cups button mushrooms, chopped
¼ cup sour cream
1/3 cup Point Reyes blue cheese, crumbled (or other blue cheese)
3 tablespoons soy sauce
2 tablespoons garlic, chopped
1 tablespoon Herbes de Provence
Salt and pepper to taste
Reconstitute the porcini mushrooms in enough hot water to cover for 15 minutes. Remove mushrooms from water and chop. Save liquid to add to filling. Sweat onions in butter over low heat until soft and translucent. Add button mushrooms, porcinis, mushroom liquid, soy sauce, garlic and the Herbes. Cook until almost dry. Remove from heat and stir in sour cream and blue cheese. Spoon filling into crescents and serve.