Puff Pastry With Mushrooms and Shrimp in Wine Sauce |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Milhojas De Setas Y Gambas En Salsa De Cava; Tapas by Penelope Casas Ingredients:
6 ounces puff pastry, chilled |
1 tablespoon olive oil |
2 teaspoons minced shallots |
1/4 lb shrimp, shelled and chopped medium fine |
3 1/2 ounces mushroom caps, chopped medium-fine (shiitake or brown) |
1 tablespoon minced serrano ham, cut from 1/8 inch thick slice (or prosciutto) |
2 teaspoons minced parsley |
1 1/2 teaspoons fresh thyme |
1/4 teaspoon sweet paprika (preferably spanish smoked) |
2 tablespoons dry sparkling wine (such as cava or dry white wine) |
6 tablespoons heavy cream |
4 teaspoons grated cured manchego cheese (or parmesan cheese) |
fresh grated nutmeg (a pinch) |
4 teaspoons worcestershire sauce |
kosher salt or sea salt |
fresh ground pepper |
Directions:
1. Heat oven to 450°; roll out puff pastry to a thickness of 1/8 inch, then cut into rounds with a 2 1/2 inch scalloped-edge cookie cutter, and transfer to a baking sheet.
2. With a 1 1/2 inch cookie cutter, centered over the 2 1/2 inch rounds, make incisions, about three-quarters through the dough.
3. Bake on an upper rack until golden brown, about 8 minutes.
4. Turn off the oven, and leave the pastries in the oven with the door slightly ajar for another 5 minutes, or until the pastries are thoroughly crisped.
5. Remove the inner circle from each pastry, discard any pastry interior, and reserve the caps.
6. Heat the oil in a skillet; add in the shallots; saute 1 minute.
7. Stir in the shrimp, mushrooms, ham, parsley, and thyme; cook until the mushrooms are slightly softened.
8. Add in the paprika, then the wine; cook until wine is evaporated.
9. Mix in the cream, the grated cheese, nutmeg, worcestershire sauce, salt, and pepper; cook down, stirring, until the mixture has the consistency of a thick sauce.
10. Heat the pastry shells briefly in the oven and fill with the shrimp mixture; top with the caps and serve.
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