Chili-painted Portabellas in Puff Pastry
Notes: This elegant appetizer is from A Cook's Book of Mushrooms, by Jack Czarnecki of the Joel Palmer House in Dayton, Oregon. For the puréed chipotle chilies, whirl a 7-ounce can of chipotles with sauce in a blender until smooth. Measure 1 to 2 tablespoons, depending on desired heat; chill or freeze remainder for other uses. If assembling up to 4 hours ahead, prepare through step 3, cover, and chill; bake about 13 minutes.