Asparagus and Wild Mushroom Ragout

 

Serves 4

8 oz. Asparagus spears, cleaned and sliced on a diagonal bias
8 oz. Shiitake mushrooms, cleaned and medium sliced
8 oz. Chantrelle mushrooms, cleaned and medium sliced
1 T. Olive oil
3 T. Shallots, minced
1 T. Garlic, minced
1/2 C. Brandy
2 C. Heavy whipping cream
1 T. Butter
21/2 oz. Boursin cheese
1 T. Fresh basil, chopped fine
1 T. Fresh chives, chopped fine
1 T. Fresh parsley, chopped fine
salt and pepper to taste
4 Each puff pastry shells

Bake puff pastry shells, following package directions and set aside. After cool, scoop out the center leaving the inside hollow. Prep the asparagus and mushrooms and set aside. Heat olive oil in chef's pan to light smoke; add shallots and garlic. Saute to light sweat; add asparagus and mushrooms and cook over medium heat(stirring continuously) until just tender. Remove product from pan and deglaze with brandy,(be careful as it might flame) reducing by half. Add cream and reduce by half. Place product back in the "sauce", add the butter, boursin cheese and seasonings. Toss in the fresh herbs, mix well and spoon into the prepared puff shells. Serve immediately.