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| 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.
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| 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 ½c 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.
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| 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?
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| Not Perfect, But Scrumptious! |
Recipe
Mushroom Lovers Pastry
- Prep Time: 30 Minutes
- Cook Time: 25 Minutes
- Total Time: 55 minutes
- Yield: 16 Triangles 1x
- Category: Appetizers
- Cuisine: American
Description
These puff pastry mushroom packets are perfect for an elegant appetizer.
Ingredients
1 lb mushrooms, cleaned and sliced
½ lb wild mushrooms, or a ½ c dried and reconstituted
2 T olive oil
2 T butter
2 minced garlic cloves
½ 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 ½ " thickness
Instructions
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 ½" 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 ½" 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
Abbe says
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 says
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!
Abbe says
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 says
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.
Abbe says
Thanks, Meirav. They are very good. I appreciate your writing! It is nice to know someone is out there!
meirav says
it looks very good
meirav says
yummy @}