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.
|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.
|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?
|Not Perfect, But Scrumptious!|
Mushroom Lovers Pastry
1 lb mushrooms sliced and cleaned (See notes above)
½ lb wild mushrooms or a ½ c dried and reconstituted
2T olive oil
2 sliced garlic cloves
1/2t dried thyme or 1t fresh
2 T sour cream or heavy cream
Salt and Pepper to taste
1 pkg frozen puff pastry, thawed and rolled to ½ its thickness
Preheat oven to 400.
Clean and slice mushrooms. Heat oil, butter and garlic in large frying pan. Add shrooms and sauté over medium heat for 5 minutes until they start to release a bit of water. Add wild shrooms and thyme and cook for another 5 minutes.
Deglaze pan with Cognac. Lower heat and add cream and simmer for a minute, Add salt and pepper to taste.
Cut pastry after rolling into 4 inch squares. (You can see how accurate I am.) Place on parchment paper. Leaving a ½ inch border place about a tablespoon of shrooms in the lower right hand corner of the square. Fold the upper corner over the top and you should have a cute little triangle. Repeat. Crimp edges with a fork.
Bake for 25 minutes until pastry is puffy and golden.
|I couldn’t leave him out, could I?|
|Not bad, huh?|