Mushroom and Sweet Potato Crescents
4 teaspoons olive oil
¾ c finely chopped yellow onions
2 teaspoons chopped garlic
1 pound assorted wild mushrooms such as Porcini, Cinnamon Caps, and Chanterelles
1 teaspoon minced fresh sage
1 tablespoon brandy
Kosher salt and freshly ground black pepper to taste
1 cup finely diced organic sweet potatoes
½ cup chopped toasted walnuts
Frozen prepared pie dough (enough for 3 nine inch pies)
¼ pound organic Strauss Family butter, melted
For the Filling:
Sweat the onions and garlic in olive oil in a heavy sauté pan. Add mushrooms at high heat and sauté to get good color and then reduce to release liquor from the mushrooms. Cook on medium heat to dry mixture out a bit. Add sage and brandy and season with salt and pepper. In a separate sauté pan, heat olive oil and sauté sweet potato until tender. Fold sweet potato and walnuts into mushroom mixture. Allow to cool.
Dust counter with flour. Roll out rounds of pie dough to 1/8 inch thick. Cut into triangular wedges about 1 to 1 ½ inches wide at the outside. Spread a teaspoon of the filling onto the dough and roll up from the widest edge. Bend into crescents and place on sheet pan. Freeze until the crescents are hard (30-60 minutes) and then transfer to freezer bags for storage.
Preheat oven to 400 degrees F. Place crescents on baking sheet and brush with melted butter and sprinkle with a few finely chopped walnuts. Bake until golden brown, 15-18 minutes. Serve warm.
Pair with Inman Family Russian River Valley Pinot Noir