- Cook Time
- Prep Time
- 36 piecesServings
- 1 ounce dried porcini mushrooms
- 1 cup boiling water
- 2 tablespoon butter
- 2 tablespoons extra-virgin olive oil
- 1/3 cup shallots, finely chopped
- 1 tablespoon thyme, chopped
- 1 pound mushrooms, trimmed, coarsely chopped
- 2 tablespoons Marsala
- 1/2 cup whipping cream
- Coarse salt & cracked black pepper
- 8 oz cream cheese
- 1/2 cup butter
- 1 1/2 cups flour
Preheat oven to 375°F. Place dry porcini in medium bowl. Add 1 cup boiling water; soak until soft, about 10 minutes. Drain well. Strain liquid through a fine sieve; reserve 3 tablespoons liquid. Finely chop porcini; set aside.
For filling, melt butter and olive oil in heavy skillet over medium heat. Add shallots, porcini, and thyme. Cook until shallots are translucent, 2 minutes. Add mushrooms and stir occasionally until mushrooms release their liquid and the pan dries out, about 5 minutes. Add reserved mushroom liquid and Marsala. Cook 1 minute to evaporate liquid. Add heavy cream, and let sauce reduce and thicken slightly, 2 to 3 minutes. Season with salt and pepper. Cool.
For pastry, roll dough to 1/4-inch thick, 5-inch width. Pipe a row of filling lengthwise onto dough and fold dough over filling. With a pastry cutter or tart form, cut into shapes. Brush with egg whites and bake until light golden brown, 12 to 15 minutes.