WILD MUSHROOM PUFF PASTRY
If you love mushrooms, this is your recipe. Elegant and easy!
Provided by Susan
Categories Appetizers and Snacks Vegetable Mushrooms
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Heat olive oil in a large skillet over medium-high heat. Add shallot; cook and stir until tender, about 5 minutes. Lower heat to medium-low and add mushrooms. Cook and stir until mushrooms reduce by half, about 15 minutes. Stir in roasted garlic, Parmesan cheese, and thyme. Season to taste with salt and pepper. Stir in cream. Remove from heat and allow mushroom mixture to cool. It will thicken as it cools.
- Unfold pastry sheet onto floured surface and lightly roll into a 12 x 15 inch square. Cut into eighteen 3 inch squares. Place a mounded teaspoon of mushroom filling in the center of each square. Fold pastry over filling to form a triangle. Pinch edges firmly together with a fork to seal.
- Bake 12 to 16 minutes, or until golden brown. Serve hot or at room temperature.
Nutrition Facts : Calories 483.8 calories, Carbohydrate 33.4 g, Cholesterol 31.4 mg, Fat 33.8 g, Fiber 2.1 g, Protein 11.2 g, SaturatedFat 11.7 g, Sodium 360.8 mg, Sugar 1.4 g
MUSHROOM PUFF PASTRY BITES
These mushroom puff pastry bites make the perfect finger food. I even freeze them for a quick appetizer for unexpected guests. - Marion Ruzek, Jeffersonville, Indiana
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 97 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 70mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
PUFF PASTRY MUSHROOM TART
This puff pastry mushroom tart is an amazing quick snack and perfect for entertaining. It's quick to make and packed with flavor. It's made with puff pastry, sautéed mushrooms seasoned with garlic, balsamic, and thyme, sweet shallots, and flavorful Gruyere cheese.
Provided by Aleksandra
Categories Appetizer
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F / 190°C / Gas Mark 5, no fan (if you have a convection oven reduce the temperature by about 20° or follow the manufacturer's instructions).
- Cut the button mushrooms into 1/4-1/3 inch (5-7mm) slices. Chanterelle mushrooms: leave small mushrooms whole, cut medium mushrooms into 2 parts, and large mushrooms into 3-4 parts. Don't cut the mushroom too thinly.
- Cut the shallot into slices, finely chop the garlic.
- Heat butter in a large frying pan over medium-low heat. When hot add the onions and thyme, cook for a couple of minutes, until the onion is soft. Add the garlic and cook for 30 seconds, stirring.
- Transfer the onions with garlic to a plate.
- Add oil to the pan and increase the heat to the highest setting. Add mushrooms in an even layer, starting with button mushrooms (chanterelle mushrooms should be on top of button mushrooms). Cook without stirring for 1-2 minutes then add the vinegar and cook, stirring, for about 4-8 minutes (depending on how powerful your stovetop is) until the mushrooms have reduced their volume in half and all the liquid is evaporated. Don't stir the mushrooms for about a minute when almost all liquid is evaporated, letting the mushrooms brown a little.
- Add the onions with garlic back to the pan, stir with the mushrooms. Season the mushrooms and onions with salt and pepper. Transfer to a plate and leave to cool slightly.
- Take the puff pastry out of the fridge. With a tip of a sharp knife, score through the top layers of the puff pastry by running the knife along all four sides of the dough (leaving about 1-inch / 2.5 cm border). Do not cut all the way through the dough. Transfer the pastry, along with the parchment paper that comes with it to a baking sheet. Prick the dough (but not the borders) with a fork.
- Sprinkle the cheese in an even layer over the dough.
- Top with cooled mushrooms and onions.
- Brush the edges of the tart with beaten egg. Prick the dough with a fork a couple times more (or it will puff up in the oven), not the edges, just the center of the tart.
- Bake the tart for about 20-25 minutes or until golden.
- Enjoy!
Nutrition Facts : Calories 230 kcal, ServingSize 1 serving
"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.
WILD MUSHROOM TARTLETS
Delicious tartlets, perfect for a buffet or light appetiser, just choose your own mix of mushrooms to make it your own
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Main course, Snack, Starter, Supper
Time 1h
Number Of Ingredients 8
Steps:
- Roll the pastry out on a floured surface and cut out 4 circles, about 15cm wide. Leave to chill on a lined baking tray in the fridge.
- Heat oven to 200C/fan 180C/gas 6. Heat a large frying pan until hot, then add the butter and fry the mushrooms for 5 mins until there is no liquid left in the pan. Season, then take off the heat and mix mushrooms with the Parmesan, parsley and garlic.
- Score a 1cm border around the edge of each tart, then spoon the mushrooms into the centre circle. Brush the edge with beaten egg, then bake the tarts for 20 mins until puffed up and golden. Serve immediately.
Nutrition Facts : Calories 473 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.32 milligram of sodium
MUSHROOMS IN PASTRY SHELL
Make and share this Mushrooms in Pastry Shell recipe from Food.com.
Provided by TinkerTott
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bake pastry shells according to package directions.
- Ten minutes before serving sautee mushrooms in olive oil over high heat until golden brown.
- Add garlic and cook for 1 minute.
- Add wine and cook until reduced by 1/2.
- Lower heat add cream and seasonings.
- Cook until sauce thickens.
- Divide mushroom mixture into six cooled shells.
Nutrition Facts : Calories 362.3, Fat 27.4, SaturatedFat 8.2, Cholesterol 18.1, Sodium 124.7, Carbohydrate 23.4, Fiber 1.1, Sugar 1.1, Protein 4.9
CREAM OF MUSHROOM SOUP WITH PUFF PASTRY
A delightful, flavorful soup to serve as an appetizer for your next dinner party or as a warm side to go with your favorite winter sandwich.
Provided by Karen From Colorado
Categories Vegetable
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 638.5, Fat 46.5, SaturatedFat 16.7, Cholesterol 76.6, Sodium 593, Carbohydrate 41.1, Fiber 1, Sugar 4.4, Protein 12.8
MUSHROOM AND SPINACH PUFF PASTRY
YUM!! Be sure to flour your board well and grease the cookie sheet. These aren't very good as leftovers (they wilt in the microwave) but you could freeze them before baking if you wanted to make a big batch.
Provided by dicentra
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a skillet. Add the onion and garlic to the pan and sauté for 3-4 minutes, until the onion is soft and translucent. Preheat oven to 400.
- Add the mushrooms, spinach and nutmeg. Cook for 2-3 more minutes.
- Stir in the heavy cream, mixing well.
- Season with salt and pepper to taste and remove from the heat.
- Roll out the pastry on a lightly floured counter and cut in to 4 6-inch rounds.
- Spoon ¼ of the filling onto one half of each round and fold the pastry over to encase the filling. Press down to seal the edges of the pastry and brush with the beaten egg. Sprinkle with the poppy seeds. (Freeze at this point if you are doing OAMC.).
- Place the packets on a dampened cookie sheet and bake for 20 minutes until cooked through and the pastry has risen and is golden brown.
- Serve warm.
Nutrition Facts : Calories 477.2, Fat 35.2, SaturatedFat 13.1, Cholesterol 88.7, Sodium 246.3, Carbohydrate 33.1, Fiber 3, Sugar 3, Protein 9.6
MUSHROOMS IN PUFF PASTRY
This is a really easy recipe that looks and tastes like it took hours to make. It calls for wild mushrooms, but you can use any or a mixture of whatever is in season. If you can't find the pastry squares, you may use the round ones that have the removeable tops.
Provided by Susan Dillard
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute mushrooms and shallots in oil until soft.
- Season with salt and pepper.
- Add cognac or brandy and reduce slightly; add cream and boil until cream thickens slightly.
- Stir in butter, herbs,and lemon juice.
- Taste and season with additional salt and pepper if needed.
- Bake the puff-pastry rounds or squares according to package directions.
- Split baked shells in half and divide the mushroom mixture between the bottom halves of the shells.
- Place pastry tops on top and serve.
- Optional: I like to add a little grated Gruyere or Swiss cheese after adding the mushroom mixture to the shells and baking just enough to melt the cheese.
Nutrition Facts : Calories 658.6, Fat 52.4, SaturatedFat 18.8, Cholesterol 59.4, Sodium 221.6, Carbohydrate 40.7, Fiber 1.6, Sugar 1.4, Protein 8.2
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MUSHROOM PUFF PASTRY BITES - WELL PLATED BY ERIN
From wellplated.com
5/5 (3)Total Time 1 hr 25 minsCategory AppetizerCalories 69 per serving
- Place racks in the upper and lower thirds of your oven and preheat oven to 400 degrees F. Line two large baking sheets with silicone baking mats or parchment paper. Set side.
- In a large skillet over medium low heat, heat 1 tablespoon olive oil and add the onions and salt. Sauté the onions until beginning to brown, then reduce heat to low and continue to cook, stirring occasionally, until deeply golden and caramelized, about 25 minutes total. Remove the onions to a large bowl and set aside.
- In the same skillet, heat the remaining tablespoon olive oil over medium low and sauté the mushrooms until tender, about 5 minutes. Add garlic, thyme, and black pepper and sauté 1 additional minute. Place in the bowl with the onions. Stir in the cheese.
- On a lightly floured work surface, roll out the puff pastry into an even 10.5-inch square. With a 2-inch round cookie or biscuit cutter, cut the pastry into rounds (alternatively, you can slice the puff pastry into squares). You should have approximately 5 rows of 5 rounds (25 total rounds per sheet). Transfer the cut puff pastry to a prepared baking sheet, then brush lightly with the beaten egg. Prick each round with a fork to allow air to escape, then top each round with a scant 1/4 teaspoon of the whole grain mustard, then 1 tablespoon of the mushroom and onion filling. Repeat with the second pastry sheet.
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