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Ingredients

• 1/4 oz. dried cèpe mushrooms
• 1/4 oz. dried morel mushrooms
• 1/2 cup chicken or vegetable stock, heated
• 4 Tbs. (1/2 stick) unsalted butter, or as needed
• 2 shallots, chopped
• 2 garlic cloves, chopped
• 3 to 4 oz. mixed fresh mushrooms, brushed
  clean, tough stems removed and coarsely
  chopped
• 1/4 lb. fresh white mushrooms, brushed clean
  and thinly sliced
• 1 1/2 Tbs. all-purpose flour
• 1/4 cup heavy cream
• Pinch of cayenne pepper
• Pinch of freshly grated nutmeg
• Salt, to taste
• 1 or 2 slices dry-cured ham, such as Bayonne or
  prosciutto, diced
• 1/4 cup port
• Puff pastry or 14 oz. frozen puff pastry, thawed
• 1 egg yolk mixed with 1 Tbs. milk

Description

Parisians Love Wild Mushrooms And Flock To The City's Markets In Spring For The Earthy-tasting Morel, Or From Midsummer Through Autumn For The Cèpe, Also Known As The Porcino. Other Favorites Include The Delicately Flavored girolle (chanterell

Williams-Sonoma