Mushrooms In Pastry Shell Recipes

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.

MUSHROOMS IN PASTRY SHELL

Steps:

• Bake pastry shells according to package directions.
• Ten minutes before serving sautee mushrooms in olive oil over high heat until golden brown.
• Add garlic and cook for 1 minute.
• Add wine and cook until reduced by 1/2.
• Lower heat add cream and seasonings.
• Cook until sauce thickens.
• Divide mushroom mixture into six cooled shells.

"HIGH ROLLER" MUSHROOM PUFF PASTRY

Steps:

• Preheat the oven to 350 degrees F.
• Cut the puff pastry into 60 even squares. Using a pastry brush, brush each square with the beaten egg. Place the squares on a greased sheet pan. Apply the black sesame seeds to the egg wash on top of the squares in different patterns to make them look like dice. Bake the puffs until golden brown about 12 minutes. Let the puffs cool. Cut the puffs in half horizontally for sandwiching.
• Clean and cut all the mushrooms. Heat a large saute pan. Add the cooking oil and saute mushrooms in small batches seasoning with garlic, shallots, salt and pepper. Spread sauteed mushrooms out onto a large tray and allow to cool. Chop the mushrooms and return them to the saute pan. Add the white wine and reduce until the liquid is almost completely evaporated. Add the cream and reduce again until thick.
• Place one scoop of mushroom mixture on the bottom layer of the puff pastry and then top with the other layer to form the sandwich.

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.