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Mushroom Lovers Pastry

sliced shrooms 1
Gorgeous Mushrooms

I LOVE mushrooms.  There, I said it.  My dreams are of eating fresh porcinis in Italy and gorging until I can’t take it anymore.

“Make me suffer.” I would say.  Did I mention that I was being fed by the muscular, to die for model in the Ralph Lauren Polo ads?  The tall, dark and handsome one? Who I think I read was married and has two children and really plays polo.

Well, we all should have dreams, shouldn’t we?  Alas, back to the mushrooms.


cooking shrooms 1
Saute the Mushrooms


This dish falls under appetizers or it could be served with a salad in which case it makes a delightful light lunch or supper- since I know not many of us lunch anymore.

I used creminis in this recipe, but portabellos would work good too.

And I did mix in about 1/2c of dried mushrooms consisting of porcinis and shitakes.  (Reconstituted of course!) 

Yes, these would also be a great Thanksgiving appetizer for many reasons.

Want to hear them? OK-they are quick. And they are hot. And they are flaky and crispy and soothing.

And who doesn’t need soothing now and then? Oh, and did I mention buttery?  And easy.

And you could make them ahead and reheat them for a few minutes in a 350 degree oven.


4 squares 1
My very even 4″ squares

I will give you the recipe, but please, first YOU HAVE TO READ THIS.

I feel very alone out here in cyberspace. I know many of you are reading what I’m writing because I’ve had over 600 views which I think isn’t bad for my first month.

I’ll take it and I’ll try to take better pictures but please, could someone just leave me a comment?

It would make me feel like I’m not talking to myself.

All you have to do is click comment at the end of this rant and a little comment box should pop up. Please?

wild mushroom puff pastry

finished triangles 1
Not Perfect, But Scrumptious!
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Mushroom Lovers Pastry

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  • Author: Abbe Odenwalder
  • Prep Time: 30 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 55 minutes
  • Yield: 16 Triangles 1x
  • Category: Appetizers
  • Cuisine: American


These puff pastry mushroom packets are perfect for an elegant appetizer.


Units Scale

1 lb mushrooms, cleaned and sliced

1/2 lb wild mushrooms, or a 1/2 c dried and reconstituted

2 T olive oil

2 T butter

2 minced garlic cloves

1/2 t dried thyme or 1 t fresh

2 T cognac

2 T sour cream or heavy cream

Salt and fresh ground pepper to taste

1 package frozen puff pastry, thawed and rolled to 1/2 ” thickness


Preheat oven to 400 degrees.

Heat oil, butter and garlic in large non-stick skillet. over medium-high heat but don’t allow garlic to brown. Add fresh mushrooms and saute over medium-high heat until they release some of their liquid. After about 5 minutes add in the reconstituted mushrooms and thyme and cook for another 5 minutes, before deglazing.

Deglaze with cognac. Lower heat to medium-low and add cream or sour cream and cook about 1 minute, scraping all the bits from the bottom of the skillet. Add salt and pepper to taste.

Roll out the puff pastry sheet into 1/2″ thickness and then cut into 4″ squares.

Line a baking sheet with parchment paper. Place 1 T of mushrooms in the lower right hand corner of the pastry leaving a 1/2″ border.  Fold the opposite corner over the top of the mushroom mixture to make a triangle. Crimp edges with a fork and transfer each triangle to the lined baking sheet. Repeat until all the squares are used.

Place in freezer for 5 minutes before baking. Bake for 25 minutes or until puffy and golden

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


Wednesday 30th of November 2011

Oh, Katie. I can tell you and Zoe are working hard tonight! I'm proud of you for finishing your presentation. Feel good!

Katie Sun

Wednesday 30th of November 2011

I'm definitely making these when I get home for my own family. I'll let you know how it all turns out. now i have a ton of new recipes to show off to my family!


Monday 21st of November 2011

You are too nice, Mr. Kitchen Riffs. I always appreciate your comments and I also very much appreciate your photo tips. I promise I will work at it! Actually that is the part of this that drives me crazy!!!

Kitchen Riffs

Monday 21st of November 2011

Mmmmm, looks great. Nice recipe. Mushrooms and cream is a classic combo. If you elect to use the sour cream option we're kinda sorta in Mushroom Stroganoff territory - an interesting riff. Anyway, I'm enjoying your blog so don't get discouraged at the lack of comments - it takes awhile. Thanks for another great recipe.


Sunday 20th of November 2011

Thanks, Meirav. They are very good. I appreciate your writing! It is nice to know someone is out there!