Mushroom Puffs Food

MUSHROOM PUFFS RECIPE

Steps:

• In a large saute pan, melt butter over medium heat.
• Once melted, stir in sliced mushrooms and cook until tender, about 10 minutes (more or less to taste).
• In the last minute or two, stir in Boursin Monterey Jack & Spicy Pepper Cheese Dip.
• Stir until melted. Season with salt and pepper and set aside.
• Preheat oven to 425 degrees F.
• Unroll the phyllo dough, and cut into three equal strips.
• Place two sheets of the phyllo onto your work surface. Cover the stack of remaining sheets with a damp paper towel. They'll dry out if you don't.
• Brush the top sheet of phyllo with the smallest amount of melted butter. If you use too much, these will get greasy.
• In one corner, place 1-2 tablespoons of filling.
• Fold phyllo dough over the filling to make a triangle.
• Continue folding back and forth in a triangle shape.*
• Gently press to make sure the filling is sealed.
• Pace on an ungreased baking sheet, and spritz with the smallest amount of cooking spray. Again, if you use too much, these will end up greasy.
• Repeat with remaining dough and filling.
• Bake for 8 minutes, gently flipping halfway through.
• After baking, if they're a little greasy, just dap with a paper towel.
• Serve and enjoy!
• Create a slit in the date.
• Stuff with cheese.
• Wrap with a small piece of prosciutto.
• Serve cold/room temperature or serve warm!
• If serving warm, preheat oven to 350 degrees and line a baking sheet with a silicone mat.
• Bake until filling is warm and prosciutto is a little crispy, about 10 minutes.

FRIED PUFFBALL MUSHROOMS

Steps:

• Preheat an oven to 225, or to a warm setting.
• Mix the flour with the salt. If you can grind the salt in a spice grinder to make it fine, do it.
• If you haven't already, slice off the root end of the puffball and inspect for any bug damage, the flesh of the mushroom should be perfectly white, not at all greenish-yellow.
• Using a long, sharp slicing knife, slice the puffball into 1/2 inch or so slices. Liberally coat the mushroom slices in flour, then tap off the excess and dip them in beaten egg, then the panko breadcrumbs. Heat a generous amount of oil in a pan (1/4-1/2 a cup should be good depending on the size of your mushroom slices and the size of your pan) on medium heat. When the oil is hot and a breadcrumb sizzles in it, add the puffball slices and cook until golden brown on each side. Watch the heat, and increase or decrease it slightly, keeping an eye on the mushrooms so you don't burn them.
• Pay close attention to the amount of oil in the pan, the breadcrumbs are going to soak up oil, and you don't to let the pan get dry, think of it like a shallow deep-fry. If the pan gets dry, add more oil.
• Once the mushrooms are browned, place them in the warm oven on a cookie sheet with a resting rack to prevent the heat from being trapped and steaming the crispy crust until you're done with the rest.
• When the mushrooms are all fried, sprinkle them lightly with some nice salt if you have, or just kosher salt, dress the arugula or other greens with the lemon, olive oil, salt and pepper to taste, then serve immediately.

CRABBY CLIFF'S MUSHROOM PUFFS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat the olive oil in a medium saucepan over medium heat. Stir in the mushrooms, green onions, garlic and cayenne pepper. Cook 10 minutes, or until tender. Transfer the mushroom mixture to a medium bowl. Blend in the cream cheese and crabmeat.
• On a lightly floured flat surface, roll each pastry sheet into a 12x12 inch square. Cut each sheet into nine 4x4 inch squares. Place 1 tablespoon of the mushroom mixture onto each pastry square. Fold the squares by bringing the corners to the center, creating an X. Place the squares on a medium baking sheet.
• Bake 20 minutes in the preheated oven, or until golden brown.

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.

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.

MUSHROOM CHEESE PUFFS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
• Unroll one crescent dough from the package and place on the cookie sheet. Pinch the seams together until the sheet is in the form of a rectangle. Place the drained mushrooms onto the dough and top with the grated cheese. Place the second roll of crescent dough on top, again pinching the seams. Press slightly to compact and pinch seams all the way around but leaving a slit for steam to escape.
• Bake for 10 minutes or until golden brown. Slice into 8 individual servings and serve immediately.

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.

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.