Smoked Bacon and Oyster Mushrooms in Puff Pastry

Prepare the Pastry

1. Preheat oven to 400°F.

2. Place frozen pastry shells on a parchment-lined baking sheet (follow your package's direcctions).

3. Mix beaten egg with 1 Tbsp. of water, and brush onto the shells (without dripping down sides, or they might not rise).

4. Bake according to package directions. When golden, remove from the oven and keep warm.

Prepare the Filling

1. Melt the butter in a large skillet, and add diced bacon until it starts to render its fat (and/or until crisp).

2. Add the sliced oyster mushrooms, garlic, and chopped thyme.

3. Sauté until mushrooms release liquid and begin to slightly brown (about 5 minutes).

Make the Sauce

1. Pour 3 cups of heavy cream and pre-reduced stock. Simmer over medium-low heat, stirring occasionally, until the liquid thickens and reduces by half (about 10 minutes).

2. Taste and adjust seasoning if necessary. (Bacon, stock, and puff pastry contain varying levels of sodium, so wait until the cream mixture has reduced before adding salt and pepper to taste.)

Assemble and Serve

1. Frozen puff pastry shells typically bake into a puffed cylinder with a pre-scored or lightly defined cap or lid on the top. Use a paring knife to cut out and lift that lid, and set it aside. (If needed, hollow out any soft, less baked dough in the bottom shell by gently pressing down or removing the excess.)

2. Reheat the shell bottoms in the oven at 400°F for a few minutes.

3. Place shell bottoms on individual plates, and then fill with the mushroom and bacon mixture.

4. Return pastry lids to filled shells, garnish each with a sprig of thyme, and serve immediately.