Best Ivos Mushroom Leek Puff Pastry Triangles Recipes

MUSHROOM, LEEK, AND GRUYèRE TART

Steps:

• Preheat the oven to 425°F (218°C).
• On a sheet of parchment paper cut to fit a rimmed baking sheet, roll the puff pastry sheet into a 10-by-10-inch square, gently smoothing out any creases in the pastry. Using a sharp knife, lightly score the pastry, leaving a 1-inch border all along the outer edge and being careful not to cut all the way through the pastry. Carefully slide the parchment with the scored pastry onto a rimmed baking sheet and refrigerate while you prepare the topping.
• In a large skillet over medium heat, melt the butter. When it bubbles, toss in the garlic and thyme and cook for 1 minute. Add the leeks and cook until they begin to soften. Add the mushrooms and cook until they're soft but not yet releasing any liquid. Dump the mushroom filling in a strainer situated over a bowl and let drain for a few minutes.
• Spoon the mushroom filling onto the pastry, being careful to stay inside the scored lines. Either reserve the strained mushroom liquid for making vegetable stock or discard it. Grind fresh black pepper, if using, over the topping.
• Bake the tart for 15 minutes, checking the puff pastry after 10 minutes. If the pasty is already golden brown, cover the exposed pastry edges with foil strips to prevent it from turning too brown. After the first 15 minutes, remove the tart from the oven and sprinkle it with the cheese. Bake for 5 to 7 minutes more, or until the cheese has melted and the pastry is golden brown. Again, it may be necessary to cover the outer edges with foil.
• Let cool for 5 minutes and then slice into squares or rectangles. This tart is best eaten as soon as it is cool enough to handle. (Any leftover mushroom leek tart can be wrapped and refrigerated, but the pastry will suffer. To reheat, pop under the broiler for a few minutes. Whatever you do, don't reheat the tart in the microwave.)

MUSHROOM & LEEK PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Wipe mushrooms clean with a damp tea towel. Trim stems; quarter or slice large mushrooms., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan., In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly., Sprinkle 1/2 cup cheese onto bottom of crust. Top with mushroom mixture; sprinkle with remaining cheese. In a large bowl, whisk eggs and cream until blended; pour over top., Bake on a lower oven rack until a knife inserted in the center comes out clean, 30-35 minutes. If desired, sprinkle with parsley before serving.

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.

IVO'S MUSHROOM LEEK PUFF PASTRY TRIANGLES

Steps:

• Clean the mushrooms and slice them into slices 1/4" thick.
• Heat half the oil and butter in a pan over high heat and add the mushrooms and garlic while the butter is browning.
• Grind some pepper over the mushrooms and salt to taste.
• As the mushrooms lose moisture and shrink, turn the heat down to medium and continue to fry the mushrooms, turning the slices regularly until they are dark brown. Drain on paper towels, and then chop into smaller pieces.
• Remove the outer leaves of the leek and cut off the dark green parts and the bottom 1/2". You're aiming for the white and light green parts of the leek. Halve the leek lengthwise and rinse all layers to clean.
• Slice across the leeks thinly, then roughly chop all pieces coarsely. Fry these in more butter in the same pan used for the mushrooms until they are soft, and then drain onto paper towels.
• Packages of puff pastry generally contain two sheets, you'll only need one. Take it out and let it defrost (takes about 30-40 minutes).
• In a bowl, mix the mushrooms pieces, the leek, the cheddar and the sour cream. Sometimes it helps if you slice the leek into pieces - easier to mix that way. Preheat the oven to 400°F.
• Roll out the puff pastry slightly on a floured surface. Cut out 4 squares, about 4-5" to the side.
• Put a generous dollop of the leek-mushroom mixture onto one half of each square and fold over the corner to make a triangular pocket. Use a fork to press the folded seam together.
• Repeat for the other squares until you have 4 triangular turnovers.
• Baste the triangles with the melted butter.
• Bake in the oven on a cookie sheet until golden-brown and puffed (takes about 20 minutes). Serve warm.