Servings<\/span>2<\/p>servings<\/span><\/div><\/span>Prep time<\/span>5<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>20<\/p>minutes<\/span><\/div><\/span>Total time<\/span>25<\/p>minutes<\/span><\/div><\/div><\/div>Ingredients<\/h3>- <\/span>
4” x 8” sheet of puff pastry, cut into 1” x 4” strips<\/span><\/p><\/li>- <\/span>
1 tbsp of butter<\/span><\/p><\/li>- <\/span>
1 shallot, finely diced<\/span><\/p><\/li>- <\/span>
250g of wild mushrooms, cut in 1” long slices (I used chicken of the woods and cremini mushrooms)<\/em><\/span><\/p><\/li>- <\/span>
1\/2 tsp of celery salt<\/span><\/p><\/li>- <\/span>
1\/2 cup of white wine<\/span><\/p><\/li>- <\/span>
1\/2 tsp of Dijon mustard<\/span><\/p><\/li>- <\/span>
1\/2 tsp of Worcestershire sauce<\/span><\/p><\/li>- <\/span>
1\/3 cup of heavy cream (35%)<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>- Preheat the oven at 400F. When hot, place the puff pastry on a baking sheet and place in the oven for 15 minutes. (or follow the instructions on the package. I recommend checking the puff pastries at the half way point. Smaller puff pastry slices tend to cook faster)<\/em><\/li>
- While the puff pastry is cooking, heat a skillet under medium. When hot, melt the butter and add the shallot. Cook until translucent, 1 minute. Add the mushrooms and the celery salt. Cook the mushrooms to sweat them and until they are lightly colored, 5 minutes.<\/li>
- Add the wine, bring it to a boil and reduce it for 2 minutes. Add the dijon mustard, the Worscestershire sauce, and the heavy cream. Cook for an additional 2 minutes while constantly mixing. Add salt to taste. <\/li>
- The mushroom dip is now done! Serve in small bowls topped with minced chives or freshly ground black pepper and the puff pastries.<\/li><\/ul><\/div>
![\"Delicious](\"https:\/\/i0.wp.com\/prisedujour.com\/wp-content\/uploads\/2022\/07\/IMG_4353-scaled.jpg?fit=750%2C964&ssl=1\")
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