Wild Mushroom Puff Pastries
- 1 medium clove garlic, minced
- 1 shallot, minced
- 1 lb assorted wild mushrooms, chopped - whatever you come across. I often use criminis and shiitakes.
- 1 Tbsp butter
- 1 tsp olive oil
- 1 tsp fresh thyme
- 1/2 cup freshly grated Parmesan
- salt and pepper to taste
- 1/2 cup heavy cream
- pinch of freshly grated nutmeg
- 1 package frozen puff pastry, thawed
- Preheat oven to 400F.
- Heat olive oil and butter in a skillet over medium heat. Add shallot and garlic, saute until fragrant and beginning to turn translucent. Add mushrooms, thyme and garlic and cook for approximately 10-15 minutes, until mushrooms release their moisture and reduce by about half.
- Stir in Parmesan, nutmeg and heavy cream, and remove from heat. Allow to cool. Mushroom mixture will thicken as it cools.
- While mushroom mixture is cooling, unfold pastry sheet onto a lightly floured surface and roll out to a 12 x 15 square. Cut sheets into 3 inch squares until you have 18. *
- Place a mounded teaspoon of mushroom filling in the center of each square. Fold pastry over filling to form triangles. Press edges with a fork to seal. Place on a heavy baking sheet.
- Bake for 12-16 minutes, until puffed and golden. These work well hot or at room temperature. They can also be reheated in a 350F oven for five minutes, so these are a pretty neat do-ahead trick. If they last.
*Easy cheater trick - puff pastry comes frozen and folded. Each sheet is folded into thirds. I just go ahead and break mine at the folds, then roll out each 1/3 sheet. Cut each piece into thirds and there's no need to measure - you end up with 18 evenly sized pastries.
You can also double or triple this recipe easily. I've cranked these out in pretty big batches.