Chevre and Mushroom Puffs

• 6 oz fresh, small mushrooms (white or cremini), keep whole
• 6 oz chevre
• 1 tbsp shallot, finely minced
• 1 tbsp garlic, finely minced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper
• 1 (10 by 9.5-inch) piece of packaged puff pastry
• Melted butter

Preheat the oven to 400 degrees F. Heat the olive oil over medium high heat until smoking. Add the mushrooms and cook until browned. Add the garlic and shallot. Pour the vinegar around the edge of the pan’s cooking surface and cook until evaporated. Transfer to a bowl and cool. Add the chevre, salt and pepper. Flour a flat working surface. Lay out the puff pastry on the floured surface. Flour the top of the dough. Roll out the puff pastry until it is half as thick (about 1/8-inch) and about 24 by 12 inches. Trim edges to size if necessary. Cut into 3-inch strips crosswise and lengthwise, making 32 (3-inch) squares. Place a mushroom and cheese in the middle of the puff pastry and fold over into a triangle. Pinch the edges together. Brush with melted butter and bake for 15 minutes.