- 10 oz. fresh, cleaned morels OR ½ oz. dried morels very thinly sliced, cut into thin strips
- 2 oz. Parma ham
- 2-3 shallots, chopped
- 4 Tbsp. butter
- 1 Tbsp. flour
- 3-4 Tbsp. warm milk
- 1 Tbsp. chopped parsley
- 14 oz. frozen puff pastry, thawed, OR individual puff pastries
- Salt and pepper
- 3 drops Tabasco
If using dried morels, soak in lukewarm water 20 minutes, then drain, keeping the liquid.
Fry shallots in butter until half-cooked. Add strips of ham and morels. Continue cooking until shallots are golden. Add flour and cook another 2 minutes. Add enough liquid drop by drop to obtain a fairly stiff sauce, stirring constantly (use milk and EITHER morel soaking liquid OR water). Add Tabasco, salt, pepper, parsley.
Roll out puff pastry to ¼” thick and use it to line muffin pans OR use individual puff pastries. Bake according to package directions. Fill with prepared filling, then return them to oven for another 10 minutes, or until warm. Serves 4.