2 cups (500 mL) finely chopped mixed mushrooms (Portobello, Button, Oyster, or your favourite)
2 shallots, finely diced
2 cloves garlic, finely chopped
½ cup (125 mL) Sherry
2 Tbsp (30 mL) Sherry vinegar
1 tsp (5 mL) truffle oil
Couple of sprigs fresh thyme
Salt and pepper to taste
Sauté mushrooms at medium heat in a non-stick pan until completely cooked.
Add the diced shallots, chopped garlic and fresh thyme and sauté for a couple of minutes.
Deglaze with the Sherry and reduce until dry.
Add the Sherry vinegar, truffle oil, salt and pepper, and remove the mixture from the pan into a container. Place into refrigerator to cool down.
Spread the cooled down mushroom mixture evenly on one sheet of puff pastry, leaving 1” (2.5 cm) gap on all sides.
Using a pastry brush, brush the plain part of the pastry dough with the egg wash to create a seal.
Place the turkey breast in the centre of the sheet and cover with the remaining sheet of puff pastry, making sure the dough completely covers the turkey breast.
Press the sides down with a fork to ensure the breast is completely sealed inside. Place on parchment paper, on a baking pan. Brush with egg wash to completely cover the dough, sprinkle with coarse salt.
Let sit in the refrigerator for ½ hour.
Bake in a pre-heated oven at 400oF (205oC) for 30 minutes, then turn the oven down to 320oF (160oC).
Using a meat thermometer, bake until the internal temperature reaches 170oF (76oC) (probe in the largest part of the breast through the dough).
Once cooked, let sit for 15 minutes before using a bread knife to slice into portions and serve immediately.
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