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Mushroom Napoleon

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 Napoleon) contains 180 calories, 6 g carbohydrate, (1 g fiber), 2 g protein, 17 g fat, (5 g saturated fat), 10 mg cholesterol, and 80 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 180
  • Servings: 6
  • Active Time: 1 hour
  • Total Time to Make: 1 hour, 10 minutes

Ingredients

You'll Need

2 sheet pans, 2 1/2-inch biscuit cutter, parchment paper

Directions

  1. Rehydrate dried mushrooms by adding to 1 1/2 cups hot tap water. Continue with rest of recipe. (Total time to rehydrate mushrooms 30 min.) 
     
  2. Heat 1 cup olive oil in medium saucepan on MED heat. Add shallots; cook about 10 min until crispy and browned. Watch carefully, as they burn easily. Drain on paper towels; set aside. Reserve shallot oil; set aside.
     
  3. Unfold pastry sheet. Cut 12 circles with biscuit cutter; prick all over with fork. Arrange on parchment paper-lined baking sheet. Settle second sheet pan over first sheet to press down pastry circles; place in fridge.
     
  4. Preheat oven to 400 degrees.
     
  5. Make ragu: Drain mushrooms. Heat 3 Tbsp shallot oil in saute pan on MED; add all mushrooms. Saute 15-20 min until very tender. Deglaze pan with wine; cook 1-2 min. Add demi-glace and butter; reduce heat to MED-LOW cook, stirring, 5-7 min. Remove from heat; set aside.
     
  6. Place stacked pastry pans on middle rack of oven. Bake 12-15 min, until pastry circles are golden brown. Transfer to rack; let cool.
     
  7. Toss mache and lemon oil in bowl; season with salt and pepper. Set aside.
     
  8. Assemble napoleons: Center 1 pastry circle on serving plate; top with 1 Tbsp mushroom ragu. Top with 1 tsp creme fraiche and 1 Tbsp crispy shallots; repeat layering once. Top napoleon with 1/3 cup mache mix; garnish with crispy shallots.

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