Savory Tarts with Loose Morels

Prepare the Filling

1. Combine broth and vermouth in a small saucepan and bring to boil.

2. Add the dried morels, then remove from heat and soak for 30 minutes.

3. Remove morels from broth mixture and squeeze out excess liquid. Slice and set aside the morels. Strain the soaking broth through a paper towel or paper coffee filter, and set aside. (Discard debris.)

4. Slice the remaining fresh mushrooms, and set aside. (The oyster mushrooms will shrink more, so slice them thicker than the morels and chanterelles.)

5. Heat 3 Tbsp. of butter over medium heat in a large sauté pan and add the reconstituted morels. Sauté 1 or 2 minutes.

6. Add remaining sliced mushrooms and continue to cook (stirring often) until the pan goes dry, the edges turn golden brown and they look plump and caramelized (about 5 minutes).

7. Stir in the chopped shallots and garlic, the wine, and the reserved soaking broth.

8. Bring to a boil, then reduce heat to low and simmer uncovered. Set a timer for about 12 minutes, and in the meantime start preparing the pastry layers (see the next section below).

9. After about 12 minutes, make sure the mixture has reduced to a thick, syrupy glaze. (If you scrape the bottom with a spoon, the liquid should part a seam and slowly fill back in like syrup.)

10. Stir in the cream to coat the mushrooms, and let it cook another minute or so to thicken. Season to taste with salt and pepper. Turn off the heat, and cover the pan to keep warm until the pastry finishes baking.

Prepare the Pastry Layers

1. Preheat oven to 375°F.

2. Mince the chervil, tarragon, thyme, and Italian parsley.

3. Lay one sheet of phyllo on a cutting board, and brush it lightly with olive oil. (Keep remaining sheets covered with a damp cloth or damp paper towel, to keep them pliable.)

4. Sprinkle the phyllo sheet with about 3 Tbsp. of the breadcrumbs and about 2 rounded teaspoons of the minced herbs.

5. Add another sheet of phyllo over the first, and another layer of breadcrumbs and herbs. Continue alternating the layers, with the 6th phyllo sheet on top.

6. Cut the layered phyllo rectangle into 8 equal pieces, and transfer each piece to an ungreased baking pan.*

7. Bake at 375°F until brown and crisp (10 - 15 minutes).

Assemble the Mille-Feuille

1. Whisk in the remaining 2 Tbps. of butter into the mushroom filling.

2. Place one phyllo square on a plate, layer the creamy mushroom filling over it, and top with another phyllo square.

3. Repeat for each plate, creating 4 servings.

4. Garnish with minced herbs.

** If you have trouble keeping the phyllo squares flat (or if they end up getting scorched), it may help to place a sheet of parchment paper on the baking pan, lay the phyllo squares on it, then lay a second sheet of parchment paper over the squares. Next, place a lightweight baking sheet on top (like using pie weights) for the first 7 minutes of baking. Remove the top baking sheet and top parchment paper for the final 5 minutes to let the pastry layers brown.