Best Wild Mushrooms In 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 MUSHROOMS IN PUFF PASTRY

Steps:

• Roll out pastry to measure 1/2 inch thick.
• Cut into 4 inch diamonds and place on buttered baking sheet.
• In a small bowl, mix the egg yolk with 1 tsp water, Brush mixture lightly over the pastry diamonds& Refrigerate for 30 minutes.
• While the prepared pastry is chilling, melt butter in a large skillet over moderately high heat and add the shallot and mushrooms, cook until softened, about 3 minutes.
• ,Remove mushroom mixture from skillet and set aside.
• Add cream to the skillet, increase heat to high and bring to a boil.
• Cook stirring often until reduced by half, 5-7 minutes.
• Return the mushroom mixture to the skillet, season with salt& pepper, cover& set aside.
• Preheat oven to 375 degrees F& bake pastry diamonds until puffed and golden brown, about 15-20 minutes.
• Use a serrated knife to halve horizontally, arrange bottoms on 4 individual serving plates.
• Gently re-heat the mushroom mixture and spoon equal amounts over the pastry bottoms, replace the top halves and sprinkle with fresh chives& serve at once!

WILD MUSHROOM RAGOUT IN PUFF PASTRY SHELLS

Steps:

• Prepare the pastry shells according to the package directions.
• Heat oil in a 10-inch skillet over medium-high heat.
• Add the mushrooms**, garlic, rosemary and thyme.
• **If mushroom are large chop to desired size.
• Cook until the mushrooms are tender, stirring often.
• Stir the wine and vinegar in the skillet.
• Cook until the liquid is reduced by half.
• Stir in the soup and milk and heat to a boil.
• Spoon the mushroom mixture into the pastry shells.
• Top with shredded cheese, then parsley.
• Serve immediately.

MUSHROOMS IN PUFF PASTRY

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.