WILD MUSHROOM PUFF PASTRY
If you love mushrooms, this is your recipe. Elegant and easy!
Provided by Susan
Categories Appetizers and Snacks Vegetable Mushrooms
Time 35m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 483.8 calories, Carbohydrate 33.4 g, Cholesterol 31.4 mg, Fat 33.8 g, Fiber 2.1 g, Protein 11.2 g, SaturatedFat 11.7 g, Sodium 360.8 mg, Sugar 1.4 g
WILD MUSHROOM RAGOUT IN PUFF PASTRY SHELLS
Posted for Catherine and Erin-- Great as an appy for a dinner party or as a main dish for vegetarians.
Provided by Diana Adcock
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 801.6, Fat 60.9, SaturatedFat 21.2, Cholesterol 73, Sodium 964.5, Carbohydrate 45.9, Fiber 2.5, Sugar 6.9, Protein 17.6
WILD MUSHROOMS IN PUFF PASTRY
Really yummy if you like puff pastry for a first course at a dinner party !! Recipe can also be changed to a Spinach and Pine nut combo with a dash of nutmeg. Recipe from an old Elle magazine (one of those recipe cards). Chef that created it, Alain Le Cossec. Enjoy !!
Provided by Luvfood
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 1127.4, Fat 94.4, SaturatedFat 42.4, Cholesterol 225.5, Sodium 336.5, Carbohydrate 59.2, Fiber 2.9, Sugar 2.9, Protein 15
WILD MUSHROOM TARTLETS
Delicious tartlets, perfect for a buffet or light appetiser, just choose your own mix of mushrooms to make it your own
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Main course, Snack, Starter, Supper
Time 1h
Number Of Ingredients 8
Steps:
- Roll the pastry out on a floured surface and cut out 4 circles, about 15cm wide. Leave to chill on a lined baking tray in the fridge.
- Heat oven to 200C/fan 180C/gas 6. Heat a large frying pan until hot, then add the butter and fry the mushrooms for 5 mins until there is no liquid left in the pan. Season, then take off the heat and mix mushrooms with the Parmesan, parsley and garlic.
- Score a 1cm border around the edge of each tart, then spoon the mushrooms into the centre circle. Brush the edge with beaten egg, then bake the tarts for 20 mins until puffed up and golden. Serve immediately.
Nutrition Facts : Calories 473 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.32 milligram of sodium
MUSHROOM RAGOûT
I like to use this as a gravy at Thanksgiving, instead of actual gravy, but that is far from its only use. I serve it on its own, as a side dish, as the base for a risotto and a filling for a pie, taco and quesadilla, as a sauce for pasta and an omelet filling. You can make it with all wild mushrooms for a splurge, with some wild mushrooms, or with a mix of cultivated oyster mushrooms (much less expensive than wild mushrooms like chanterelles) and button or creminis. Make this big batch and use it for lots of other dishes throughout the week.
Provided by Martha Rose Shulman
Categories dinner, main course, side dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Place the dried mushrooms in a pyrex measuring cup or a bowl and pour on 2 cups boiling water. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Save the liquid. Squeeze the mushrooms over the strainer and rinse until they are free of sand. Chop coarsely.
- Heat the olive oil over medium heat in a large, heavy skillet or a wide saucepan and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, until fragrant, then add the fresh mushrooms, rosemary and thyme, and turn up the heat slightly. Cook until the mushrooms begin to sweat, then add a generous pinch of salt. Stir for about 5 minutes over medium-high heat as the mushrooms continue to soften and sweat. Add the flour and continue to cook the mushrooms, stirring, until they have softened a little more and you can no longer see the flour, about 2 minutes. Add the reconstituted dried mushrooms and the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, about 5 minutes. Stir in the dried mushroom soaking liquid, bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper and the parsley, taste and adjust salt.
Nutrition Facts : @context http, Calories 93, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 357 milligrams, Sugar 3 grams
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.
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