Ingredients:

• 1 filo pastry
• 1 tablespoon of butter
• 2 cups of wild mushrooms
• 1/2 cup of Port
• 2 cups of duck demi-glace sauce
• 1 piece of St-Argus blue cheese (approximately 2 square inches)

Method:    

• Cut enough from the filo pastry to serve 4.
• Melt the butter in a frying pan, then add the mushrooms and begin the sauté.
• Add the Port and set aflame, then add the demi-glace.
• Cook for approximately 2 minutes.

Presentation:

• Place the filo pastry on a plate, add the mushrooms, top with cheese, then pour demi-glace sauce over to finish. Garnish to taste.