Rania Harris stopped by Pittsburgh Today Live to show off some great ways you can enjoy some French cuisine in your home today!
Boursin Cheese and Portobello Napoleon
- Frozen puff pastry sheets ~ cut into 12 – 3 ½ inch x 2 inch rectangles
- Port Wine Syrup:
- 3 cups port wine
- Portobello Mushrooms:
- 5 equal size Portobello mushrooms
- Fruity olive oil
- Sea salt and freshly ground black pepper to taste
- Boursin cheese
- Baby spinach
For the pastry:
Preheat the oven to 400 degrees: Place the puff pastry rectangles on a parchment lined baking sheet and then cover them with another piece of parchment. Place another baking sheet on top of the rectangles and bake in the oven for about 15 – 18 minutes or until they are almost cooked through and begin to brown. Remove the top baking sheet and the top piece of parchment and continue to bake the rectangles until the lightly browned and crisp. The rectangles should be rather flat and not puffed. Remove from the oven and set the pan on a rack to cool completely.
For the Port Wine Sauce:
Place the port wine in a saucepan and bring to a simmer over medium heat. Drop the temperature to low and reduce the port slowly by three-fourths; this will take about 1 ½ hours. The port will become syrupy when finished. Cool the port and place in a squirt bottle.
For the Portobello mushrooms:
Reduce the oven temperature to 350 degrees. Place the mushrooms on a sheet pan with the tops facing up. Rub the tops with olive oil and season with salt and pepper. Place the mushrooms in the oven and bake them for about 15 minutes. They should flatten and release moisture. Remove and cool completely. Slice each mushroom into 7 thin slices. Discard the end pieces.
Place the boursin cheese in a piping bag fitted with plain medium tip. Place one piece of the pastry on each of four serving plates. Squeeze an equal amount of boursin cheese onto each pastry rectangle and top each piece with a few baby spinach leaves and 3 slices of mushrooms. Top each serving with another piece of pastry and repeat the process ~ finishing each serving with one more piece of pastry. Squeeze a dollop of the cheese onto each top and garnish with the last piece of mushroom and a baby spinach leaf. Drizzle the plates with the port wine syrup and serve immediately.