INGREDIENTS:

1 tablespoon olive oil

1 tablespoon garlic – diced

8 oz. wild mushrooms

4 oz. prosciutto ham – chopped

1 teaspoon fresh sage – chopped

1 cup heavy cream

1 tablespoon Dijon mustard

¼ cup grated parmesan

Salt & pepper to taste

1 box Pepperidge Farm puff pastry – thawed

 

DIRECTIONS:

  • Preheat oven to 375°
  • In a skillet on medium high heat, add olive oil, garlic mushrooms and prosciutto, cook for 3-5 minutes.
  • In a sauce pan on medium low heat, add heavy cream and reduce to about half. Once reduced add Dijon and parmesan cheese.
  • Unroll puff pastry, cut into 4×4 squares.
  • Cut puff pastry squares diagonally and fill with 1 tablespoon of mushroom mixture. Take the two longest sides of the puff pastry to middle twist and pinch together.
  • Bake at 375° for 15-20 minutes until gold
  • en brown.
  • Spoon a tablespoon of Dijon cream mixture on serving plate and place one pursette on top
  • Serve with a glass of Ferrante’s Grand River Valley Cabernet Franc!