Wild Mushrooms Feuilletee Serving Size - 4 Prepared By - DnD Recipe Rating * * * *
			8 (3 1/2 to 4-inch) squares puff pastry 1 Egg lighly beaten 2 Tbsp Poppy Seeds 2 Tbsp Sesame Seeds 1/2 C Butter 2 Shallots, chopped 2 Garlic Cloves, chopped 3/4 C Cremini Mushrooms, sliced 3/4 C White Mushrooms 3/4 C Oyster Mushrooms 1 C White Wine 1/4 C Heavy Whipping Cream 1/4 C Veal demi glaze 1 tsp Chopped Thyme Salt and Pepper
			Preheat oven to 375 Degrees. Grease a baking sheet with butter. Place pastry squares on baking sheet and brush with beaten egg. Sprinkle diagonally, half one side with poppy seeds and the other half with sesame seeds. Bake for 15 minutes or until golden brown and puffed. In a large saute pan, over medium heat melt butter. Add shallots adn cook until translucent, about 3 minutes. Add garlic adn mushrooms adn saute until liquid is almost evaporated. Season with salt and pepper. Remove mushrooms from pan, leaving the liquid. Place pan back on heat, add wine, cream, demi glaze and thyme; simmer for 4 minutes. Return mushrooms to pan and adjust seasoning. Split pastry sqaures horizontally into top and bottom havles. Place on warm plates. Spoon mushroom mixture on each bottom half and cover with top half.