6 slices bacon, diced
2 medium Portobello mushroom caps, halved and sliced 1/4-inch thick
2 tablespoons extra-virgin olive oil
1 teaspoon finely chopped garlic
3/4 cup grated Mecox Sunrise cheese
8 tablespoons béchamel
2 sheets store-bought puff pastry, thawed
(Dufour brand recommended)
1 egg yolk whisked with 1 tablespoon cold water
Sea salt & freshly ground black pepper
by Laurent Tourondel, Fresh From the Farm
Make Stuffing Heat a large sauté pan over medium heat, add bacon, and cook until crisp,
approximately 6 to 8 minutes. Once bacon is crisp and all the fat has been rendered, add the mushrooms, olive oil, and garlic and cook for 5 to 7 minutes or until mushrooms are soft. Remove from the heat and transfer into a medium-size mixing bowl. Stir in the cheese and béchamel and season to taste with salt and pepper.
Roll the Pastry Roll each sheet of pastry on a lightly floured surface to 1/8-inch thick. Cut into 12 triangles, 6 1/2 inches each side.
Form the Tricorne Preheat oven to 375°F. Place 2 tablespoons of the mushroom mixture in the center of each triangle and brush the edges with the egg wash. Gather the 3 points of the triangle and bring them together at the top forming a triangular pouch. Pinch the edges together and seal tightly. Brush the outside with the remaining egg wash and place on a parchment lined baking sheet.
Bake the Tricornes Transfer the baking sheet to the preheated oven and bake until pastry is cooked through and golden brown, approximately 22 to 25 minutes.
Serve Remove from oven and serve immediately