Creamed Mushroom Puff Food

MUSHROOM PUFF PASTRY BITES

Steps:

• Preheat oven to 400°. For filling, in a large skillet, heat butter over medium heat. Add mushrooms and onion; cook and stir until tender, 3-5 minutes. Add garlic and pepper; cook 1 minute longer. Stir in cream cheese until melted; remove from heat., Unfold one pastry sheet; cut into 9 squares. Cut each square diagonally in half. Place a scant teaspoon of filling on one half of each triangle. Brush edges of pastry with water; fold over to form a triangle. Seal edges with a fork; place 1 in. apart on parchment-lined baking sheets. Repeat with second pastry sheet and remaining filling., Bake until golden brown, 12-15 minutes. Remove from pans to wire racks. Serve warm. Freeze option: Cover and freeze unbaked triangles on parchment-lined baking sheets until firm. Transfer to a freezer conatiner; return to freezer. To use, bake as directed.

MUSHROOM PUFFS

Steps:

• In a blender, combine the cream cheese, mushrooms, onion and hot pepper sauce; cover and process until blended. Unroll crescent dough; separate into four rectangles. Press perforations to seal. Spread mushroom mixture over dough. , Roll up jelly-roll style, starting with a long side. Cut each roll into five slices; place on an ungreased baking sheet. Bake at 425° for 8-10 minutes or until puffed and golden brown.

CREAMED MUSHROOM PUFF

Steps:

• Cook mushrooms in butter in a medium saucepan over medium-low heat, stirring constantly until tender. Add flour, stirring until blended. Cook 1 minute, stirring constantly.
• Gradually add milk and whipping cream; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add cheese, salt, and pepper, stirring until cheese melts.
• Beat egg yolks until thick and pale. Gradually stir beaten egg yolk into mushroom mixture.
• Beat egg whites at high speed of an electric mixer until stiff peaks form. Gently fold 1/4th of egg white into mushroom mixture. Then fold in remaining egg white.
• Spoon into a buttered 1 quart souffle dish.
• Bake at 375 degrees for 40 to 45 minutes or until puffed and set.
• Serve immediately.

"HIGH ROLLER" MUSHROOM PUFF PASTRY

Steps:

• Preheat the oven to 350 degrees F.
• Cut the puff pastry into 60 even squares. Using a pastry brush, brush each square with the beaten egg. Place the squares on a greased sheet pan. Apply the black sesame seeds to the egg wash on top of the squares in different patterns to make them look like dice. Bake the puffs until golden brown about 12 minutes. Let the puffs cool. Cut the puffs in half horizontally for sandwiching.
• Clean and cut all the mushrooms. Heat a large saute pan. Add the cooking oil and saute mushrooms in small batches seasoning with garlic, shallots, salt and pepper. Spread sauteed mushrooms out onto a large tray and allow to cool. Chop the mushrooms and return them to the saute pan. Add the white wine and reduce until the liquid is almost completely evaporated. Add the cream and reduce again until thick.
• Place one scoop of mushroom mixture on the bottom layer of the puff pastry and then top with the other layer to form the sandwich.

MINI CREAMY MUSHROOM PIES

Steps:

• Heat the butter and oil in a frying pan. Add the onion and fry until soft. Stir in the garlic and mushrooms, season and cook for 5 mins until the mushrooms are soft. Stir in the parsley and cream. Remove from the heat and allow to cool.
• Heat oven to 200C/180C fan/gas 6. Grease a 6-hole muffin tin with butter, then line each hole with a long thin strip of baking parchment. Roll out the pastry on a lightly floured surface and stamp out 6 x 10 cm circles. Press a circle into each hole to line. Roll out the remaining pastry (you may need to re-roll trimmings) and stamp out 6 x 8cm circles.
• Divide the mushroom mix between the pies. Brush the pastry edges with a little egg, top each with a pastry lid and carefully press the pastry edges together to seal.
• Brush with the remaining egg and sprinkle with caraway seeds. Bake for 25-30 mins until golden. Allow to cool in the tin slightly before serving, or cool on a wire rack and keep in airtight containers for up to 1 day. Reheat before serving.

CREAM OF MUSHROOM SOUP WITH PUFF PASTRY

Steps:

• Preheat oven to 400 degrees.
• Line two baking sheets with parchment paper.
• Roll out a sheet of puff pastry on a lightly floured surface to a thickness of about 1/8 of an inch.
• Cut out 4 or 5 rounds that are slighly smaller then the soup bowls you will be using.
• Place the rounds on the prepared pans.
• Beat together egg and milk in a small bowl; brush the rounds with this mixture using a pasty brush.
• Bake until golden brown and puffed, about 15 minutes.
• Remove to a wire rack and allow to cool.
• Bring the stock to a rapid simmer in a large saucepan.
• Meanwhile, melt the butter with the olive oil in a large soup pot over medium heat.
• Add the shallots and saute until translucent, 2 to 3 minutes.
• Stir in the flour and cook about 3 minutes, stirring constantly; do not let mixture turn brown.
• Stir in the mushrooms, salt and pepper and cook, stirring occasionally for about 3 minutes.
• Remove from heat and whisk in the simmering stock.
• Return to medium-low heat, cover partially and simmer gently for 20 minutes; remove from heat.
• Puree the soup in a blender or food processor in batches until smooth.
• Return soup to the pot and place over low heat; bring to a simmer.
• Stir in the Marsala or brandy and simmer an additional 3 minutes.
• Stir in the half and half and simmer another 5 minutes; taste and adjust seasoning; remove from heat.
• Stir in the chives and ladle into warm shallow bowls and top each with a puff pastry round; serve immediately.

CREAMY MUSHROOMS

Steps:

• Soak dried ceps in hot water for 5 mins. Strain ceps, keeping the liquid for the sauce. Squeeze ceps dry, then finely slice. Heat a large pan with unsalted butter until it just begins to foam, brown and bubble, add the button mushrooms, and the ceps. Sprinkle with salt if you want, then fry for 2-3 mins until lightly browned. Pour in the cep liquid and reduce until it becomes thick and syrupy. Stir in the double cream and boil for a min or so until sauce starts to thicken.

CHICKEN & MUSHROOM PUFF PIE

Steps:

• Heat the oil in a large, non-stick frying pan. Season the chicken thighs and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan.
• Lift the chicken onto a plate and tip the bacon pieces into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour. Tip the flour into the pan and cook, stirring, for 1 min.
• With the pan off the heat, gradually stir or whisk in the chicken stock, followed by the milk, then add the chicken back to the pan.
• Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.
• Heat the oven to 220C/200C fan/gas 7. On a floured surface, roll the pastry to the thickness of two £1 coins. Cut a long strip as wide as the rim of the pie dish and, using a little of the beaten egg, fix to the edge of the pie dish. Brush with beaten egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife.
• Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.

MUSHROOM PUFFS

Steps:

• Melt the butter in a large frying pan over medium heat.
• Add the onion and mushrooms, saute until the liquid evaporates.
• Add the flour, whisking until smooth.
• Cook for 1 minute, stirring constantly.
• Add the lemon juice, stirring constantly.
• Add the cream and cook over medium heat, stirring constantly until the mixture is thickened and bubbly.
• Stir in the salt and pepper, to taste.
• Remove from heat.
• Roll out the pastry on a floured surface to 1/8 inch thick.
• Cut into 2 1/2 inch squares.
• Place a heaping teaspoon of the filling in the center of each square.
• Grasp all 4 corners and pinch the four seams to form a bundle, drop into the cup of a mini muffin pan (Do not force them down).
• Repeat with the remaining pastry and filling.
• Cover and chill.
• Preheat the oven to 400 degrees F.
• Bake for 20-25 minutes or until sides and bottoms are browned.

CREAMED MUSHROOMS

Steps:

• Wipe the mushrooms with a damp paper towel and trim the stem ends. Cut the mushrooms into thick slices.
• Melt the butter in a large skillet. Add the mushrooms, raise the heat, and toss and stir until mushrooms render their juices, about 5 minutes.
• Lower the heat season mushrooms with salt, pepper and nutmeg, and cook uncovered for another 5 minutes.
• With a slotted spoon, transfer mushrooms to a bowl. Add the cream, Madeira and soy sauce to the juices in the skillet and bring to a boil. Cook until reduced by about half.
• Return mushrooms to the skillet and simmer for another minute or two to heat through. Stir in the parsley and serve immediately.