Recipe

Ingredients (Yield: 4 servings)

5 button mushrooms, sliced
1 portobello mushroom, sliced
5 shiitake mushrooms, sliced
3 tablespoons Kikkoman Soy Sauce
pepper
12 sheets phyllo dough
melted butter, as needed
1 egg, beaten
1 cup Kikkoman PANKO Japanese Style Breadcrumbs
8 ounces goat cheese, room temperature
mixed chopped herbs
cracked pepper
salt
2 ripe nectarines, diced
juice of 1 lemon
1 tablespoon extra virgin olive oil
4 ounces arugula or basil
1/2 cup olive oil
1 ice cube
lemon oil

Instructions

In large saute pan, sear mushrooms until golden brown. Deglaze with soy sauce; season with pepper. Keep warm. Lay out 3 sheets phyllo. Brush each sheet with melted butter. Stack sheets on top of each other. Brush top layer with egg; sprinkle with 1/4 cup panko. Cut into 2- x 3-inch rectangles. Repeat with remaining phyllo. Bake rectangles in 325 degree oven until golden brown.

In mixing bowl, mix goat cheese with herbs and cracked pepper; season with salt. Mix nectarines with lemon juice and extra virgin olive oil. In medium saute pan, wilt arugula. In blender, puree arugula with olive oil and ice cube. Season with salt and pepper.

For each napoleon, pipe goat cheese mixture around the edge of two rectangles. Place warm mushrooms in center of cheese. Stack rectangles on top of each other, finishing with plain rectangle. In center of dish, make a spiral of arugula puree. Place napoleon in center. Spoon nectarines around napoleon; drizzle lemon oil around.

Recipe created by Chef Dante Boccuzzi of Aurole Restaurant, New York

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