Creamed Mushroom Puff Recipes

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.

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.

CREAMY MUSHROOMS

Steps:

• Place mushrooms in a large stockpot; cover with water. Bring to a boil; stir. Reduce heat; cover and simmer for 3 minutes or until tender. Drain well., In a Dutch oven, melt butter. Stir in flour until smooth; gradually add milk and evaporated milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in salt and mushrooms. Cook and stir over medium heat until heated through, 3-4 minutes.

CREAMED MUSHROOMS

Steps:

• Wipe the mushrooms with a damp paper towel and trim the stem ends. Cut the mushrooms into thick slices.
• Melt the butter in a large skillet. Add the mushrooms, raise the heat, and toss and stir until mushrooms render their juices, about 5 minutes.
• Lower the heat season mushrooms with salt, pepper and nutmeg, and cook uncovered for another 5 minutes.
• With a slotted spoon, transfer mushrooms to a bowl. Add the cream, Madeira and soy sauce to the juices in the skillet and bring to a boil. Cook until reduced by about half.
• Return mushrooms to the skillet and simmer for another minute or two to heat through. Stir in the parsley and serve immediately.

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.

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.

CREAM OF MUSHROOM SOUP WITH PUFF PASTRY

Steps:

• Preheat oven to 400 degrees.
• Line two baking sheets with parchment paper.
• Roll out a sheet of puff pastry on a lightly floured surface to a thickness of about 1/8 of an inch.
• Cut out 4 or 5 rounds that are slighly smaller then the soup bowls you will be using.
• Place the rounds on the prepared pans.
• Beat together egg and milk in a small bowl; brush the rounds with this mixture using a pasty brush.
• Bake until golden brown and puffed, about 15 minutes.
• Remove to a wire rack and allow to cool.
• Bring the stock to a rapid simmer in a large saucepan.
• Meanwhile, melt the butter with the olive oil in a large soup pot over medium heat.
• Add the shallots and saute until translucent, 2 to 3 minutes.
• Stir in the flour and cook about 3 minutes, stirring constantly; do not let mixture turn brown.
• Stir in the mushrooms, salt and pepper and cook, stirring occasionally for about 3 minutes.
• Remove from heat and whisk in the simmering stock.
• Return to medium-low heat, cover partially and simmer gently for 20 minutes; remove from heat.
• Puree the soup in a blender or food processor in batches until smooth.
• Return soup to the pot and place over low heat; bring to a simmer.
• Stir in the Marsala or brandy and simmer an additional 3 minutes.
• Stir in the half and half and simmer another 5 minutes; taste and adjust seasoning; remove from heat.
• Stir in the chives and ladle into warm shallow bowls and top each with a puff pastry round; serve immediately.

CREAMED MUSHROOMS

Steps:

• Rinse mushrooms and pat dry.
• Heat butter in a skillet and add mushrooms, lemon juice, salt, pepper and shallots. Stir and cook about 2 minutes and add cream. Sprinkle cayenne pepper on top. Cover closely and cook 5 minutes. Uncover and reduce the liquid briefly.

MUSHROOM TART

Steps:

• Put 175g Flora 100% Natural Ingredients, wholemeal flour, half the thyme and a pinch of salt in a food processor and pulse until it starts to clump together. Add 2-3 tbsp cold water and pulse again until it forms a ball. Wrap and chill for 20 mins.
• Meanwhile, heat the remaining 2 tbsp spread in a frying pan, and fry the mushrooms and onions for 10 mins until soft and lightly golden. Season well and remove from the heat.
• Heat the oven to 220C/fan 200C/gas 7. Add a large flat baking sheet to the oven to heat up. Whisk the soft cheese with half the chives, remaining thyme and all the garlic. Season well.
• Roll the pastry out in between two sheets of parchment to a rough rectangle shape, the thickness of a £1 coin, about 30x40cm. Remove the top layer of parchment and smooth over the soft cheese mixture, leaving a 5cm border. Spoon over the mushrooms, in an even layer over the soft cheese, then fold over the 4 sides of the border to overlap the filling slightly. Trim the sides before you fold over if you need to, but will look lovely when baked either way. Glaze the pastry with egg.
• Using the parchment to help you, slide the tart onto the hot tray with the paper. Bake for 35-40 mins until the pasty is cooked though, and crisp. Scatter with the remaining chives to serve, along with a green salad.

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.