Chili-painted Portabellas in Puff Pastry

Ingredients

• 1 large egg
• 1 sheet (10 in. square) frozen puff pastry (half of a 1-lb. package), thawed
• 4 portabella mushrooms (3- to 4-in.-wide caps; 10 to 12 oz. total), cleaned (see below), stems trimmed flush with caps
• 2 tablespoons prepared oyster sauce
• 1 to 2 tablespoons puréed canned chipotle chilies (see notes)

1. Unfold puff pastry sheet on a lightly floured board; cut into quarters, each 5 inches square. Roll out each slightly into a 6-inch square. 2. In a small bowl, mix oyster sauce and puréed chipotle chilies. Brush mixture generously over both sides of mushroom caps, using it all. 3. Center each c...

View full recipe at My Recipes