Instructions: Unfold puff pastry sheet on a lightly floured board; cut into quarters, each 5 inches square. Roll each slightly into a 6-inch square.

In a small bowl, mix oyster sauce and pureed chipotle chilies. Brush mixture generously over both sides of mushroom caps, using it all.

Center each cap, gill-side up, on a puff pastry square. Fold corners of pastry over mushroom to enclose, overlapping slightly; press edges together to seal. Set bundles, seams-down and slightly apart, on a 12- by 15-inch baking sheet lined with cooking parchment.

In a small bowl, beat egg to blend with 1 tablespoon water. Brush tops and sides of pastry bundles lightly with egg mixture (discard extra). With a small, sharp knife, cut 3 or 4 slits (each about 1/4-inch long) through pastry across top of each bundle.

Bake in a 425 degree regular or convection oven until puff pastry is golden brown, about 10 minutes. Serve warm.

This recipe yields 4 first-course servings.

Comments: For the pureed 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 through step 3 up to 4 hours ahead, cover and chill; bake about 13 minutes.

NOTES : This elegant appetizer is from Jack Czarneckis "A Cooks Book of Mushrooms" by Jack Czarnecki, ( Artisan, 1995)

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