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.
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
MELTY MUSHROOM WELLINGTONS
This smart all-in-one vegetarian main is perfect for entertaining on winter nights
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 18
Steps:
- Heat the oven to 220C/200C fan/gas 7. Remove the stalks from the mushrooms. Heat half the oil in a large frying pan and sizzle the mushrooms for 3-4 mins on each side until golden and cooked through - add a drop more oil if needed. Lift the mushrooms out onto kitchen paper to drain.
- Place the same pan back on the heat with the rest of the oil. Fry the garlic for a moment, add the spinach to the pan, then cook for 2-3 mins over a high heat until completely wilted. Season with salt and pepper, then tip the spinach into a large sieve to drain thoroughly.
- On a lightly floured surface scattered with the thyme leaves, roll the pastry out to the thickness of a £1 coin. Using a saucer and a larger-size plate, cut out 4 circles about 5cm wider than the mushrooms (for the bottoms) and 4 circles about 10cm wider (for the tops), re-rolling the trimmings if you need to.
- Place the four smaller circles on a baking tray and top each with a quarter of the spinach, making sure the pile of spinach isn't wider than the mushrooms. Top the spinach with a slice of cheese, then a mushroom, smooth-side up, and top the mushroom with another slice of cheese. Brush the border to each circle with egg, then gently stretch the larger circle over the mushroom, trying not to trap any air, then press the edges together with a fork. Trim the edges with a knife if you want, then brush each generously with egg. Bake for 40 mins until golden, then leave to cool for a few mins before serving.
- Heat the oven to 220C/200C fan/gas 7. Remove the stalks from the mushrooms. Heat half the oil in a large frying pan and sizzle the mushrooms for 3-4 mins on each side until golden and cooked through - add a drop more oil if needed. Lift the mushrooms out onto kitchen paper to drain.
- Place the same pan back on the heat with the rest of the oil. Fry the garlic for a moment, add the spinach to the pan, then cook for 2-3 mins over a high heat until completely wilted. Season with salt and pepper, then tip the spinach into a large sieve to drain thoroughly.
- On a lightly floured surface scattered with the thyme leaves, roll the pastry out to the thickness of a £1 coin. Using a saucer and a larger-size plate, cut out 4 circles about 5cm wider than the mushrooms (for the bottoms) and 4 circles about 10cm wider (for the tops), re-rolling the trimmings if you need to.
- Place the four smaller circles on a baking tray and top each with a quarter of the spinach, making sure the pile of spinach isn't wider than the mushrooms. Top the spinach with a slice of cheese, then a mushroom, smooth-side up, and top the mushroom with another slice of cheese. Brush the border to each circle with egg, then gently stretch the larger circle over the mushroom, trying not to trap any air, then press the edges together with a fork. Trim the edges with a knife if you want, then brush each generously with egg. Bake for 40 mins until golden, then leave to cool for a few mins before serving.
Nutrition Facts : Calories 790 calories, Fat 59 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 1.8 milligram of sodium
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
PHEASANT & MUSHROOM PASTRY PUFF SLICE
Looking for an easy way to use up tasty pheasant leftovers? This golden brown pastry parcel with a sherry and crème fraîche sauce makes a filling lunch or hearty supper
Provided by Rosie Birkett
Categories Dinner, Lunch, Main course, Supper
Time 1h20m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the olive oil and butter in a heavy-bottomed frying pan along with the thyme and bacon. Cook, stirring, for 4 mins or until the bacon starts to colour and release its fat. Add the garlic, shallot and mushrooms, and cook for 4 mins until the mushrooms have released their moisture. Add the pheasant and season, then deglaze the pan with the sherry or wine. Stir in the crème fraîche, take off the heat and allow to cool completely in the fridge for around 40 mins.
- Unroll the pastry on a lightly floured surface and spoon the cold filling in a long sausage shape along the centre of the pastry. Brush along the sides of the pastry with the egg wash and fold the pastry over the filling, as if making a sausage roll. Press to seal the bottom and sides with a fork. Transfer to a baking sheet lined with baking parchment. Brush with the remaining egg wash and sprinkle with the nigella seeds. Bake in the oven for 25-30 mins, until golden brown and nicely puffed up.
Nutrition Facts : Calories 628 calories, Fat 51 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.6 milligram of sodium
MUSHROOM PUFFS
Make and share this Mushroom Puffs recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 309.6, Fat 23.3, SaturatedFat 8.7, Cholesterol 23.8, Sodium 141.9, Carbohydrate 21.6, Fiber 1.1, Sugar 1.3, Protein 4.6
MUSHROOM PASTRY
This simple recipe for some tasty mushroom pastry tarts gives you a delicious savoury puff pastry snack to impress your friends. Perfect as a starter or appetizer.
Provided by Gav
Categories Starters and Appetizers
Time 1h5m
Number Of Ingredients 11
Steps:
- Finely chop the mushrooms, shallot and garlic. Then saute the shallot and garlic together in some olive oil for about 2 minutes.
- Then add the mushrooms, thyme and the butter and cook over medium heat for another 2 minutes, stirring regularly.
- Finally, add the spring onions and the white wine and bring to a simmer. Simmer for 5 minutes or until the wine has evaporated.
- Then remove from the pan and allow the mushroom mixture to cool. In the meantime prepare the pastry.
- On a flat surface roll out the pastry dough to the required thickness. Then cut some rectangular shapes about 15cm x 6 cm or 12cm x 6cm, depending on your preference. Cut some pastry strips about 1cm x 12cm to use for the lattice on the top.
- When the mushrooms have cooled, add some to the top of the rectangular pastry, and roll up the edges to create a base to attach the lattice strips to. Then wet the pastry with milk and attach the lattice strips on the top, making sure the pastry strips are well joined to the base.
- This process is quite fiddly and may take some time. In the meantime, pre-heat the oven to 180C.
- When the pastries are complete add to a pre-greased baking tray and baste the top with milk.
- Put in the oven at 180C for 25 minutes, or until the pastry has cooked and is a golden brown colour.
- Allow a few minutes to cool down a bit before serving.
MUSHROOM TART
This mushroom tart is the perfect appetizer, light lunch, or even a main that you can make all year round. Garlicky, buttery mushrooms are piled on flaky all-butter puff pastry with cheese. It's utterly and mouthwateringly delicious, and you won't be able to stop at just one slice!
Provided by Diana
Categories Appetisers
Time 25m
Number Of Ingredients 11
Steps:
- Preheat oven to 180°C/350°F (160°C/320°F fan).
- On medium heat, heat olive oil in a pan. Add the mushrooms, season with salt and pepper, and cook stirring occasionally until the mushrooms release their liquids and it cooks off (about 8 minutes).
- Melt butter (optional)*, and saute garlic until its fragrant. Add thyme, cook for a minute, and remove from heat.
- Line a baking sheet with parchment paper, this will prevent the puff pastry from sticking to the sheet pan. Unroll the puff pastry sheet, then score the edges using a sharp knife leaving a 1-inch border. Then using a fork, prick the puff pastry sheet.
- Top the puff pastry with grated cheese, followed by sauteed mushrooms.
- Using a pastry brush, brush the border with an egg wash.
- Bake for 12-15 minutes, or until the puff pastry is puffed and lightly browned.
- Sprinkle some chili flakes if desired, then cut into 6 squares, and serve warm.
Nutrition Facts : Calories 307 kcal, Carbohydrate 21 g, Protein 6 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 32 mg, Sodium 327 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
MUSHROOM PUFF PASTRY PINWHEELS
Mushroom Puff Pastry Pinwheels are just what you want when you think of savory appetizers that are easy to make but still look spectacular on your buffet. Check out our recipe for this simple process of making puff pastry pinwheels featuring hearty protein-packed mushrooms.
Provided by Dina
Categories Appetizer
Time 50m
Number Of Ingredients 11
Steps:
- Chop the mushrooms and onion.
- In a skillet heat olive oil over medium high heat and sauté the onion until it becomes translucent.
- Add the chopped mushrooms and stir them until they are cooked through.
- Add mayonnaise, salt, black pepper, garlic, and parmesan.
- Stir to combine.
- Roll 2 sheets of puff pastry out to 12 x 16 inches.
- Split the mushroom filling in two and distribute a thin layer across both sheets.
- Sprinkle mozzarella on top and roll tightly starting from the longer side.
- Line a baking sheet with parchment paper and place both rolls on top. Generously brush with egg wash.
- Cut each roll into 1 inch pinwheels. Place the pinwheels laying flat on the parchment.
- Bake at 365 degree Fahrenheit for 30-40 minutes or until golden brown.
Nutrition Facts : Calories 136 kcal, Carbohydrate 7 g, Protein 4 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 161 mg, 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.
More about "mushroom puff pastry food"
MUSHROOM PUFFS RECIPE | MYRECIPES
From myrecipes.com
5/5 (16)Total Time 1 hr 50 minsServings 36
- Beat cream cheese at medium speed with a heavy-duty electric stand mixer until smooth. Stir in mushrooms and next 4 ingredients. Cover and chill 1 to 24 hours.
- Preheat oven to 400°. Whisk together egg and 1 Tbsp. water in a small bowl. Roll 1 puff pastry sheet into a 16- x 10-inch rectangle on a lightly floured surface. Cut pastry in half lengthwise. Spread 1/2 cup cream cheese mixture down center of each rectangle; brush edges with egg mixture. Fold each pastry half lengthwise over filling, and pinch edges to seal. Cut pastries into 10 pieces each, and place on a parchment paper-lined baking sheet. Repeat procedure with remaining puff pastry sheet, egg mixture, and cream cheese mixture.
GRUYERE MUSHROOM & CARAMELIZED ONION BITES RECIPE | LITTLE ...
From littlespicejar.com
4.9/5 (107)Category AppetizersServings 30Total Time 55 mins
- In a large cast iron skillet over medium heat, heat 1 tablespoon of oil along with 1 tablespoon of butter. Add the mushrooms and sauté for about 5 minutes until tender. Remove and set aside in a medium bowl.
- Heat the remaining 3 tablespoons of butter along with the 1 tablespoon of oil and sauté the onions for 5 minutes. Add the dried thyme and sugar and continue to cook for 25 minutes on medium low heat. Make sure to stir the mixture every 5 minutes or so. If the onions are caramelizing too fast, turn down the heat a little more. Add the balsamic vinegar to deglaze the pan, allow the onions to soak it all in. Turn off heat. Add the onions to the mushroom mixture. Season with the garlic powder and salt and pepper to taste, stir to combine. Allow to cool to room temperature. Mixture can be kept in an air-tight container and refrigerated for up to 48 hours at this point. Allow to come to room temperature before proceeding. Add the gruyere cheese and mix well.
- Position two racks in the upper and lower thirds of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
- Using a knife or a pizza cutter, cut the puff pastry into 2-inch squares and place them on a lined baking sheet. Make sure the puff pastry is cold before proceeding. If not, allow it to rest in the refrigerator for 10-15 minutes before proceeding. Using a pastry brush, brush the beaten egg on the squares. Place a tablespoon of caramelized onion mixture in the center. Bake for 20-25 minutes, rotating the pan halfway in between until crisp and golden brown. Let cool slightly before serving.
MUSHROOM PUFFS RECIPE, BAKERY ... - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
4.5/5 (2)Category SnacksCuisine IndianTotal Time 1 hr
- Rinse or wipe and then chop 200 grams white button mushrooms. Also slice 1 medium to large onion and chop 1 medium tomato and 1 green chili.
- Before you begin, making the mushroom puffs, preheat your oven to 250 degrees celsius/480 degrees fahrenheit for at least 15 minutes.
- Now place them in the preheated oven in the center rack with both the top and bottom heating elements on.
CHEESY MUSHROOM SPINACH PUFF PASTRY RECIPE - WHITNEYBOND.COM
From whitneybond.com
4.5/5 (18)Calories 548 per servingCategory Appetizer, Main Course, Side Dish
- Once the butter has melted, add the mushrooms, sauté 5-7 minutes, then add the garlic, sauté 1-2 minutes, then add the spinach and sprinkle the salt and pepper over the top.
MUSHROOMS IN PUFF PASTRY RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 8Total Time 1 hr
10 BEST MUSHROOM TART PUFF PASTRY RECIPES | YUMMLY
From yummly.com
MUSHROOM PUFF PASTRY BITES - THE INDIGO KITCHEN
From theindigokitchen.com
Estimated Reading Time 2 mins
- Preheat your over to 175 Celcius or 350 Farenheit. Start by making the filling. Add everything into a food processor and pulse it a few times until everything's broken down and combined.
- Warm a large cooking pan over medium heat. Add some oil and the filling and cook it over medium/low until most of the moisture from the mushrooms and vegetables have evaporated. Let the filling cool.
- Roll out the puff pastry and cut squares the size of a post it. Place the filling in the centre. Pinch the edges together to for a boat. Brush the outside of the dough with a bit of (olive) oil.
- Place them on a piece of parchment paper and bake them in the preheated oven for about 30 minutes. They are ready to be served! Enjoy
MUSHROOM APPETIZER WITH PUFF PASTRY - EASY RECIPE DEPOT
From easyrecipedepot.com
Reviews 22Category AppetizerCuisine AmericanTotal Time 35 mins
- Sprinkle a clean working surface with flour and rollout puff pastry until it’s about ½ an inch in thickness.
- Use a paring knife to cut the puff pastry into squares, about 2 inches x 2 inches in size. From 397 grams of puff pastry, you can get approximately 30 squares.
CREAMY MUSHROOM TARTS - WITH PUFF PASTRY - FOODLE CLUB
From foodleclub.com
5/5 (1)Total Time 40 minsCategory Party, PiesCalories 229 per serving
- Peel the onions and chop them finely. Wipe any black bits off the mushrooms and chop them coarsely.
- Place the muffin pan in a pre-heated hot oven (200C / 400F) and leave them to bake for about 15 minutes. All ovens are different - my tarts were perfect after 15 minutes. Start to check after 12 minutes and remove from the oven when they are nicely browned.
CHEESY MUSHROOM PASTRY - I AM HOMESTEADER
From iamhomesteader.com
5/5 (1)Total Time 42 minsCategory AppetizerCalories 105 per serving
GOAT CHEESE AND MUSHROOM PUFF PASTRY APPETIZERS - COZY ...
From cozypeachkitchen.com
4.5/5 (8)Total Time 1 hrCategory AppetizersCalories 149 per serving
- Heat olive oil in a medium pan of medium heat. Once hot, add shallots and diced mushrooms. Sprinkle with 1/2 teaspoon salt. Saute until the mushrooms have released their juices, about 5-7 minutes. Add garlic and saute a minute more, until garlic is golden.
- Transfer mushroom filling to a heat safe mixing bowl. Stir in the goat cheese and thawed spinach (make sure to drain any excess liquid from the spinach). Cover and transfer to the fridge to cool for at least 30 minutes, or until the mixture is cool to the touch.
- Preheat the oven to 350 degrees F. While the filling is cooling, remove puff pastry from the freezer and let thaw according to package instructions.
- Once the pastry is mostly thawed (it should be pliable but not completely room temperature), slice into 24 pieces of 2 in x 3 in rectangles using scissors or a knife.
MUSHROOM TART WITH CARAMELIZED ONIONS AND THYME • …
From hipfoodiemom.com
5/5 (1)Category Appetizer or MainCuisine AmericanTotal Time 1 hr 40 mins
- Heat the olive oil in a large sauté pan over medium heat. Add the onions and stir continuously until softened, about 8 to 10 minutes. Sprinkle in the salt, add the sliced mushrooms and continue stirring until the mushrooms release their moisture and the pan becomes more and more dry. When this happens, add half of the thyme and the balsamic vinegar and reduce the heat to medium low. Cook the veggies, stirring occasionally, until caramelized and golden, for about 20 to 25 minutes or so. Remove from the heat and set aside.
- Unfold the sheet/s of defrosted puff pastry on a parchment-lined baking sheet. I used 2 so that my tart would be a little larger and just attached the puff pastry dough; you can just use 1 sheet if desired. Fold all the edges over to create the pretty border around your tart. Top the center of the rolled out puff pastry evenly with the onion, mushrooms, thyme mixture.
- Bake the tart for about 25 to 35 minutes, until the pastry is golden brown and flaky. When there is about 3 to 5 minutes left, if you are adding the cheese, sprinkle on the freshly grated cheese and continue baking for the remaining time. Remove it from the oven, sprinkle the remaining thyme over the top, and let it cool for about 10 minutes before slicing and serving.
MUSHROOM TART WITH PUFF PASTRY - A BAKING JOURNEY
From abakingjourney.com
5/5 (4)Total Time 1 hrCategory Appetizer, Dinner, LunchCalories 384 per serving
- Place the thinly chopped Shallot and Crushed Garlic (1) in a large Pan with the Butter. Cook on medium heat for about 5 minutes or until the Shallots look translucent.
MUSHROOM PUFF PASTRY BITES - THE HOW-TO HOME
From thehowtohome.com
Cuisine AmericanTotal Time 2 hrsCategory AppetizerCalories 73 per serving
- In a medium glass bowl, combine mushrooms and Marsala wine. Season with salt and black pepper, to taste. Toss to coat. Marinate for 20 minutes at room temperature. Drain excess moisture before cooking.
- While the mushrooms are marinating, slice off both ends of each onion and remove the papery outer layers. Cut in half lengthwise (from tip to root) and then slice each half lengthwise into strips. Tip: Don’t slice too thin or they may burn while cooking.
- Melt butter in a large, high-sided skillet set over medium heat. (For best results,do not use a non-stick pan). Add onions and stir until coated with butter.
- Cook for approximately 45- 50 minutes, stirring every 5 minutes or so, to ensure they cook evenly and don’t stick to the pan. The exact cooking time will vary depending on several factors, including the age of the onions and how many you cook at one time.
MUSHROOM PUFF PASTRY BITES {EASY VEGETARIAN APPETIZER ...
From wellplated.com
5/5 (5)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.
MUSHROOM TART WITH PUFF PASTRY | RECIPE | ELLE REPUBLIC
From ellerepublic.de
5/5 (1)Total Time 1 hrCategory Main Course, Side DishCalories 628 per serving
- In a large non-stick skillet, heat half the butter and oil over medium- to medium high heat. Once hot, add the shallot and fry, stirring occasionally, until softened and golden – about 10 minutes. Transfer to a large bowl.
- Increase the heat to medium-high and add the remaining butter and oil. Add the mushrooms; season with salt and pepper. Cook, stirring occasionally, for 8-10 minutes or until mushrooms are golden.NOTE: I use a 32 cm skillet. If it looks like the mushrooms will be too crowded, then cook them in two batches or with two skillets so they can nicely brown.
- Add spinach to the skillet with the mushrooms, stir and cook for 1 minute, stirring, until spinach just starts to wilt, transfer to the bowl with shallots. Add the garlic and thyme and stir to combine. Set aside to cool for 10 minutes.
MUSHROOM PUFF PASTRY APPETIZERS - SIMPLY HOME COOKED
From simplyhomecooked.com
5/5 (1)Category AppetizerCuisine American, EuropeanCalories 229 per serving
- 1 . Heat olive oil in a medium pan over medium-high heat and sauté the chopped mushrooms until they become tender.
- 2 . In a bowl combine, the cooked mushrooms, shredded chicken, mozzarella cheese, mayonnaise, garlic, dill, salt, and pepper.
- 3 . Place the thawed puff pastry shells on a baking sheet lined with parchment paper and fill each shell with 1 heaping tablespoon of the chicken mixture. Then brush with egg wash and bake at 390 degrees Fahrenheit for 30 minutes.
MUSHROOM TART WITH PUFF PASTRY | BILLI'S KITCHEN
From billiskitchen.com
Cuisine AmericanTotal Time 1 hr 5 minsCategory AppetizerCalories 125 per serving
- Place the baking tray in the middle of the oven for 25 to 30 minutes, or until the sides turned golden.
PORK AND MUSHROOM PUFF PASTRY ROLLS - SUGARLOVESPICES
From sugarlovespices.com
Reviews 2Servings 6Cuisine InternationalCategory Appetizer/Snack
- Take pastry out of the freezer and let thaw at room temperature a few hours prior to starting the recipe
- In a cast iron pan drizzle in olive oil and minced garlic, bring to a medium to high heat and toss in mushrooms.
- Season with dried herbs, and sea salt, pepper, onion powder, and paprika. Stir and let saute for about 10-15 minutes or until plump and soft.
- Drop in truffle oil and stir once again, then take off heat, place mushrooms in a bowl and set aside.
MUSHROOM PUFF PASTRY BITES - EASY HOLIDAY APPETIZER! - KEY ...
From keytomylime.com
5/5 (2)Calories 124 per servingCategory Appetizers
- Pour boiling water over the cranberries in a heat safe bowl, and set to the side to soak for 15 minutes. After 15 minutes drain the water.
- Heat a large cast iron or stainless steel skillet over medium heat. Add 1 Tablespoon of butter and swirl to coat the pan. Add the mushrooms and saute until cooked, or about 5 minutes. Remove the mushrooms from the pan and set aside.
- Return the pan to the stove and turn the temperature to medium-low. Add the remaining 3 Tablespoons of butter, melt, and swirl to coat the pan. Add the onions, garlic, thyme, sage, salt, and pepper. Stir to mix. Saute for about 25 minutes, or until the onions are caramelized. Be sure to check the onions every 5 minutes or so and turn down the temperature if they start cooking too quickly.
- Turn the heat off and mix the drained cranberries and sauteed mushrooms into the onion mixture. Let this mixture come to room temperature before making the puff pastry bites.
MUSHROOM BRIE PUFF PASTRY APPETIZERS - THE FOOD BLOG
From thefoodblog.net
4.9/5 (26)Total Time 40 minsCategory AppetizerCalories 178 per serving
MUSHROOM CHEESE PUFF BITES - WILL COOK FOR SMILES
From willcookforsmiles.com
4.2/5 (39)Category AppetizerCuisine AmericanTotal Time 45 mins
AIR FRYER MUSHROOM PUFF PASTRY RECIPE | MUSHROOM PUFFS ...
From dailyyum.com
4.5/5 (2)Category Air Fryer RecipesServings 8Total Time 26 mins
MUSHROOM PUFF PASTRY BITES IN AIR FRYER - PROFUSION CURRY
From profusioncurry.com
4.2/5 (9)Total Time 30 minsCategory AppetizersCalories 211 per serving
WILD MUSHROOM CUPS - PUFF PASTRY
From puffpastry.com
Servings 24Total Time 1 hr 5 minsEstimated Reading Time 1 min
MUSHROOM PUFF PASTRY APPETIZERS - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
4.9/5 (8)Total Time 40 minsCategory Antipasto, AppetizerCalories 70 per serving
MUSHROOM TART WITH PUFF PASTRY RECIPE - COOK.ME RECIPES
From cook.me
Cuisine AmericanTotal Time 55 minsServings 6Calories 384 per serving
CREAMY MUSHROOMS IN PUFF PASTRY | IGA RECIPES
From iga.net
Total Time 1 hr
WILD MUSHROOM PUFF PASTRY RECIPE - DELISHABLY
From delishably.com
Author Jan CharlesEstimated Reading Time 6 mins
MUSHROOM IN PUFF PASTRY - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PORTOBELLO MUSHROOM AND PUFF PASTRY RECIPES (14) - SUPERCOOK
From supercook.com
MUSHROOM WELLINGTON PUFF PASTRY - RECIPES | COOKS.COM
From cooks.com
THE BEST MUSHROOM PUFF PASTRY APPETIZERS - BEST RECIPES ...
From delishcooking101.com
LEEK AND MUSHROOM PUFF PASTRY TARTS - SONI'S FOOD
From sonisfood.com
MUSHROOM SOUP PUFF PASTRY RECIPE - IRANIAN.COM
From iranian.com
10 BEST PORTOBELLO MUSHROOM IN PUFF PASTRY RECIPES | YUMMLY
From yummly.com
MUSHROOM PATE FILLED PUFF PASTRY STARS – VEGALICIOUS RECIPES
From vegalicious.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love