Morel Mushrooms Pastries

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Recipe for morel mushroom pastries with shallot cream sauce:
BROWN BUTTER MORELS
Makes 8 pastries
Ingredients:
8 morels (250g | 1/2 lb, around 1/2 lb of any other mushroom)
4 tbsp good butter
Method:
Clean mushrooms with a dry pastry brush to remove any dirt (if foraged) or wood chips (if grown indoors) - don’t soak in water!
Cut larger morels in half (for other mushrooms cut to 2-3” x 1/2” pieces). Morels are hollow inside unlike most other mushrooms, so check for critters.
In a large frying pan on medium heat, add the butter and heat until the foaming subsides.
Salt the mushrooms with a pinch of salt.
Cook the mushrooms on one side for 15-20 minutes until deeply golden brown.
Flip the mushrooms and cook until the other side is deeply golden brown, another 10 minutes.
Remove from the heat and set aside.
SHALLOT CREAM SAUCE
Ingredients:
2 tbsp butter
8-10 shallots (500g | 1lb), diced
2 cloves garlic, finely chopped
8 sprigs of fresh thyme (1 tbsp dried)
250ml | 1 cup cream (10-35% depending, I used Eby Manor 10% here)
Salt
White pepper to taste
Method:
Put a medium saucepan (3.5 quart) on medium heat.
Add the butter and cook until it foams.
Add the shallots, garlic, and a pinch of salt. Cook for 20-30 minutes until the shallots are soft and beginning to caramelized but haven’t taken on too much colour yet.
Add the thyme, 1/2 tsp white pepper, and the cream.
Bring the cream to a gentle simmer and cook for another 15 minutes until thickened, leaving a streak of pan visible for a second when you drag a spoon through the mixture. It will reduce further in the oven.
Taste and adjust seasoning.
Set aside to cool.
PASTRY ASSEMBLY
Ingredients:
8 brown butter morels
1 cup shallot cream sauce
1 egg, beaten
1 pack of frozen puff pastry dough, thawed. For home-made, I used Claire Saffitz’s rough puff pastry from Dessert Person and unsalted butter from St. Brigid’s Creamery.
Flakey salt
White pepper
Method:
Preheat your oven to 425°F.
Roll out the pastry to 1/8” thick and use a pizza cutter to cut 8 @ 4” squares.
With the remaining pastry cut 4” strips that are 1/4” wide.
Place the squares on a baking sheet, 1” apart.
Using a pastry brush, brush a 1/4” border around each square.
Place the 1/4” strips around the pastry to create a frame that will hold the shallot cream sauce. Smooth out into an even layer.
Place a morel in the centre. For smaller morels or other mushrooms, add 2-3 mushrooms.
Brush the edges with egg wash.
Sprinkle with flakey salt and white pepper.
Bake for 25 minutes until golden brown. The filling will look quite puffed when it comes out of the oven and settle as it cools.
Serve warm.