WILD MUSHROOM NAPOLEON

By akselden

Ingredients

• FOR PHYLLO CRISPS:
• 1/4 cup freshly grated Parmesan cheese
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon chopped fresh parsley
• 1/2 teaspoon chopped fresh rosemary
• 3 sheets phyllo dough
• 1/4 cup clarified butter
• Mushroom Sauce:
• 1 pound white button mushrooms, cleaned and roughly chopped
• 6 tablespoons cold butter
• 1/2 cup water
• salt
• For Sherry Vinaigrette:
• 2 tablespoons Dijon mustard
• 1/2 tablespoon chopped shallot
• 1/2 teaspoon minced garlic
• 1 1/2 tablespoons dry sherry
• 2/3 cup sherry vinegar
• 1 cup salad oil
• 2/3 cup olive oil
• 1/4 cup walnut oil
• salt and freshly ground pepper
• To Serve:
• 1/2 cup olive oil
• 1 1/2 pounds assorted wild mushrooms (such as shiitake, chanterelle, morel or oyster), cut into bite-size pieces
• 2 tablespoons chopped shallots
• 1 teaspoon chopped garlic
• salt and freshly ground black pepper
• 1/4 cup Sherry Vinaigrette (see above)
• 1 head frisee lettuce, leaves separated
• 6 sprigs fresh parsley

Preparation

Step 1

Preheat oven to 375°. Line baking sheet with parchment paper; set aside. In small bowl, combine Parmesan and chopped herbs. On cutting board, lay out 1sheet of dough, brush with butter and sprinkle half Parmesan-herb mixture evenly over top. (Keep remaining phyllo covered with damp paper towel.) Place second sheet of phyllo on top, brush with butter and sprinkle with remaining cheese-herb mixture. Place third sheet on top and brush with butter. Chill layered phyllo in refrigerator until butter is firm, about 10 minutes. Using sharp knife, cut phyllo into 3" squares. Place squares on baking sheet and bake until golden brown, about 10 to 12 minutes. Remove from oven and cool. Store in airtight container at room temperature until ready to serve.

Mushroom Sauce:
Place mushrooms in food processor and pulse until finely chopped. In large sauce pan over medium heat, melt 2 tablespoons butter. Add mushrooms and saute 1 minute. Add water and bring to boil. Cover saucepan, remove it from heat and steep 15 minutes. Strain through fine sieve, pressing firmly to extract as much flavor as possible; discard mushrooms. Return liquid to saucepan, reduce heat to simmer and whisk in remaining cold butter, 1 tablespoon at a time. Season with salt. If desired, buzz sauce before serving with hand held blender to create cappuccino-like froth.

To Serve:
Place olive oil in large saute pan over high heat. Add mushrooms, lower heat to medium and saute 2 minutes. Add shallots, garlic and season with salt and pepper; cook 3 minutes or until mushrooms are lightly browned and shallots are translucent. Place in mixing bowl and toss with half of vinaigrette. In another bowl, toss frisee with remaining vinaigrette.
Place 1/4 cup mushrooms mixture in center of each of 6 warm serving plates, sprinkle with some dressed frisee and cover with phyllo crisp. Place another 1/4 cup mushroom mixture on top of crisp on each p late. Cover each with second crisp and top with another 1/4 cup mushroom mixture. Spoon Mushroom Sauce around each plate and garnish with remaining frisee and parsley.