Josie's Wild Mushroom Sandwich

• 1/4 lb. Chanterelle Mushrooms, quartered
• 1/4 lb. Oyster Mushrooms, quartered
• 1/4 lb. Shiitake Mushrooms, quartered
• 1/4 lb. Portobello Mushrooms, cut into 1/2" pieces

• 8 oz unsalted butter
• 1 tablespoon minced garlic
• 2 tablespoons minced shallots
• salt and freshly-ground black pepper to taste

• 1 tablespoon unsalted butter
• 1/2 cup chopped shallots
• 2 cups dry white wine
• 2 cups heavy cream
• 1 teaspoon ground white pepper
• salt and pepper to taste

• 2 12x18 sheets puff pastry frozen (available in your local supermarket frozen foods section)

• PUFF PASTRY : cut sheets into 2-inch x 4-inch rectangles, brush with egg wash, and bake at 350 degrees until golden brown, about 12 minutes
  
• MUSHROOMS : Clean and cut all mushrooms. Heat a large sauté pan, add butter and sauté mushrooms in small batches seasoning with garlic, shallots, salt and pepper as you go. Do not overcrowd. Spread sautéed mushrooms out on large tray to cool. Do not crowd on tray when cooling. Drain off any liquid that accumulates as the mushrooms cool, and discard
  
• CREAM SAUCE : sweat shallots for 1 minute in butter. Add wine and reduce to ¼, add heavy cream, lower heat to medium and allow to simmer until thick. Add mushrooms and bring back to a gentle simmer. Do not let boil, or the sauce may break.
  
• TO ASSEMBLE : Warm puff pastry and cut each open like a sandwich with a sharp serrated knufe. Put bottom half on serving plate, top with mushrooms mixture, cover with top half just 'off-set' to one side. Garnish with a sprinkling of fresh herbs, if desired.

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