Preparation Time: 30 minutes
1 3/4 ozs mushrooms (dried chanterelle)
4 tbsps macadamia nut oil
12/ cup leek (minced, white and pale green parts)
1 shallot (chopped)
6 ozs portobello mushrooms (stems and gills removed caps finely chopped)
1/2 cup dry white wine
6 tbsps soft goat cheese
3 tbsps fresh parsley (minced)
1 sheet puff pastry
- Place dried chanterelles in small bowl. Pour enough hot water over to cover chanterelles; let stand until softened, about 30 minutes. Drain. Finely chop.
- Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add leek and shallot; sauté 2 minutes. Add 2 tablespoons macadamia nut oil, then portabellos and chanterelles; sauté until tender, about 5 minutes. Add wine; simmer until liquid is reduced by half, about 2 minutes. Add 2 tablespoons goat cheese; stir until slightly thickened, about 1 minute. Season with salt and pepper. Stir in 2 tablespoons parsley. Remove from heat.
- Position rack in center of oven; preheat to 375°F. Line baking sheet with parchment paper. Roll out puff pastry sheet on floured surface to 12x12-inch square. Using 4-inch-diameter biscuit cutter or bowl as guide, cut out 4 pastry rounds.
- Sprinkle galettes with 1 tablespoon parsley