Best Wild Mushroom Puff Pastry Recipes

WILD MUSHROOM PUFF PASTRY

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.

WILD MUSHROOM ARTICHOKE RAGOUT IN PUFF PASTRY

Steps:

• FOR PASTRY: Preheat oven to 400 degrees. 1.Lightly oil baking sheet or mini muffin pan. 2. If using pastry sheets, cut pastry sheet into six 3-inch squares. Arrange pastry squares on baking pan 1-inch apart. If doing pastry cups, follow baking directions. 3.Beat egg yolk and salt; lightly brush each square. (disregard this step if using pastry cups) 4.Score tops of square diagonally, about 1/4-inch apart, in crosshatch design. (disregard this step if using pastry cups) 5.Bake 15 min. Remove pastry from oven; allow to cool. Slice pastry sheets in half, horizontally (like hamburger bun). FOR RAGOUT: 6.Heat butter in saute pan; add mushrooms. Reduce heat to MEDIUM; add shallots. Saute 5-10 min. 7.Add Madeira; simmer 5-6 min, until liquid is evaporated. Add broth & simmer. 8.Add artichokes & cream to mushroom/shallot mixture; simmer 5-8 min or until slightly thickened. Season to taste with salt and pepper. Add chopped chervil. 9.Center pastry bottom on plate; mound with about 1/2 cup mushroom-artichoke mixture. Place top pastry on mixture; garnish with chervil. --Or simply spoon ragout into pastry cups.

WILD MUSHROOM PUFF PASTRY ROLL

Steps:

• crumble all the dried mushrooms into proximately 1/2 inch bits. Microwave in the dry sherry for 1 minute and let sit until reconstituted. slice the fresh mushrooms (cut in half and then slice thin) and saute in the butter with the diced shallots. As they start to release the excess water, dump in the reconstituted wild mushrooms, after straining. Include the strained liquid. Cook over moderate heat until the liquids have reduced to almost dry. (If desired, blend the cream cheese into the cream until smooth) Reduce the heat to low, and add the cream, nutmeg and pepper to taste. Continue to cook down and stir until the cream coats all the mushrooms and is no longer liquid. Cool to room temperature. Roll out the defrosted pastry. spoon half the mixture along the long side and spread over two thirds of the pastry. Roll up, and seal along the length. Place on non stick cooking sheet, cut diagonal grid pattern into the top of the pastry, and brush with milk or melted butter. Repeat with second sheet and remaining mushroom mixture. bake according to package directions, serve immediately after removing from oven by slicing into rounds. each log serves 6 to 8. If desired to freeze, wrap in aluminum foil before baking, and then in plastic.