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