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                                                                  An intensely flavored mushroom-wine filling, a simple custard, and voilà--miniature, quichelike puffs.

                                                                  Ingredients
                                                                  • Yes No 1/2 tbsp butter
                                                                  • Yes No 1/2 tbsp olive oil
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1/3 lb button mushroom
                                                                  • Yes No 2 tsp minced thyme
                                                                  • Yes No 1 tbsp madeira wine
                                                                  • Yes No 1/2 tbsp soy sauce
                                                                  • Yes No 1/2 lb puff pastry dough
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Melt butter with olive oil in a medium frying pan over medium-high heat. Add shallot and garlic and cook 30 seconds, stirring. Add mushrooms and thyme and cook, stirring occasionally, until mushrooms stop giving off liquid and start to brown, about 5 minutes. Add Madeira and soy sauce and cook just until liquid has evaporated, about 2 minutes. Let cool to room temperature.
                                                                  • Preheat oven to 400°. On a floured work surface and with a floured rolling pin, roll pastry sheet out to a thickness of 1/8 in. Cut pastry into rounds with a buttered and floured 2-in. biscuit or cookie cutter with fluted edges and arrange rounds 1/2 in. apart on 2 baking sheets.
                                                                  • Press the middle of each round with your finger to make a depression, leaving a 1/4-in.-wide rim. Poke each center once with a fork and top with a scant tsp. of mushroom filling. Whisk egg and cream together and set aside.
                                                                  • Bake pastries until golden brown and beginning to puff, 8 to 12 minutes. Remove from oven and lower heat to 350°.
                                                                  • With the end of a small funnel, carefully punch down centers of pastries while spooning about 1/2 tsp. egg-cream mixture through funnel (to help guide the liquid) and into pastry (spoon in more if the pastry will accept it without overflowing). Bake pastries another 10 to 15 minutes, or until deep golden brown.
                                                                  • Note: Nutritional analysis is per puff.
                                                                  Yields: 12puffs (serving size: 1 puff)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake

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