1 sheet puff pastry, thawed
4 cups fresh chanterelle mushrooms
30 g butter
2 shallots, finely chopped
2 sprigs fresh thyme
4 Tbs (60 mL) dry sherry or white wine
½ cup (120 mL) 36 percent whipping cream
¼ cup (60 mL) chicken stock
½ cup fresh Taber corn
120 g grated cave-aged Gruyere cheese
30 g grated Parmesan
- Preheat oven to 425º F.
- Put puff pastry on non-stick baking sheet. Using a fork, poke holes all over every 3-5 cm. Bake for 10-15 minutes, or until very lightly golden brown.
- In a saucepan, sauté mushrooms with butter, shallots and thyme. Deglaze with sherry, and then add cream, chicken stock and corn. Reduce until almost dry.
- Top pastry with filling and grated cheese. Bake for 15- 20 minutes, or until golden brown.