Chanterelle, Bacon and Caramelized Onion Puff Pastry
2 onions sliced
1/4 cup white wine
1/2 cup butter
4-6 strips of bacon
4 cups of Chanterelle Mushrooms
1 package puff pastry dough
Melt the butter in a pan and cook the onions over medium heat. Add the white wine and simmer for 45 minutes or until the liquid is gone and the onions turn golden brown. It is possible that you will need to add more butter or wine if the pan gets too dry. It is important to stir the onions every few minutes.
While the onions are caramelizing, bake the bacon in the oven OR cook it in a pan. Let the strips cool and cut into bits, set aside. Rinse the mushrooms and chop up into coarse pieces and set aside. Prep the puff pastry dough according to directions on the box. Cut the pastry dough into 3x3 squares.
Place some parchment paper on a baking sheet, set the puff pastry squares on the lined pan and bake for 3-4 minutes at 350 degrees. This cooks the puff pastry a little bit before adding the toppings. I found that this helped ensure that the dough was cooked thoroughly. Bring the dough out and set aside.
Once the onions are caramelized, add the Chanterelle mushrooms and bacon. Heat until the mushrooms are cooked down. Slice up Gruyere cheese and place on the puff pastry. Its a good idea to keep the cheese about 1/4 of an inch from the side. Pile the Chanterelle mushroom mix on the Gruyere, then bake at 350 for 20 minutes or until the pastries are golden brown.
Let cool, grab a glass of Pinot Noir and enjoy!