Mushroom Tartlet

Mushroom Tartlet with Port Wine Reduction

1.5 lbs of a mix variety of mushrooms
1/4 lb shallots
3 TBLS butter
2 Tbls of cognac or liquor of Liking
1/3 c chicken stock
1/3 c heavy cream
1/4 c minced flat leaf parsley
sea salt and cracked black pepper to taste

2 c port wine
1 shallot
2 tsp Dijon Mustard

2 sheets puffed pastry

Cut mushrooms into medium dice
Finely dice shallots
In 12" saute pan over medium heat, saute the shallots until tender
Add Cognac and cook over medium high heat for one minute
Add mushrooms and cook, stirring occassionally, cook for two minutes
Add broth and cream - simmer for about fifteen minutes or until liquid is reduced by half
Add salt and pepper to taste.

Port wine reduction -place all three ingredients into a small sauce pan and reduce to syrup consistency, stirring occasionally

Puff Pastry Preparation
Cut out 12 3.5 inch circles from already prepared bought dough
Dough should always be kept chilled as much as possible while working
Place 2-3 tablespoons of mushroom micture in the center of six of the dough circles
Make an egg wash with one egg beaten and one tablespoon of water
Brush over the outer edges of the dough, then plance the reamining dough circles over the top to enclose. Once the dough circles are in place crimp the edges shut.
Bake in a pre0heated oven of 400 F for 8-10 minutes on parchment paper or a silicone sheet.