6 (7-in.) rounds cut from thawed (or house-made) puff pastry dough 1 lb. oyster mushroom stems (reserve flowery caps for garnish) 3 minced shallots 3 oz. unsalted butter fine sea salt, to taste 3 oz. heavy cream 15 sprigs fresh thyme egg wash (1 beaten egg and a splash of water) 6 oz. fresh chevre, crumbled extra virgin olive oil, as needed 1. Preheat oven to 450°F, with a baking stone in place. 2. Take the pastry dough and a parchment-lined baking sheet and form the ...

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