High Roller Mushroom 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.

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.

MORELS IN PUFF PASTRY WITH CREAM: FEUILLETES DE MORILLES A LA CREME

Steps:

• Wash the morels several times in water being very careful to remove the dirt from the interstices of the honeycombed cups. Lay on a towel to dry.
• Cut the puff pastry in half lengthwise and then in thirds crosswise to make 3 1/2-inch squares. Make 1/4-inch L-shaped cuts on opposing corners of the squares. Leaving 1/4-inch in opposite corners uncut. Whip the egg with a fork in a small bowl to make egg wash. Brush the wash over the pastry squares. Fold 1 corner over to the inside edge of the opposite edge, then repeat on the other side. This will make a 1/4-inch edge on the square with small diamond shapes on 2 corners.
• Put egg wash on the edges of the squares and place on a sheet pan with parchment paper. Place the pan in the refrigerator for 30 minutes.
• Preheat oven to 400 degrees F.
• Bake the pastry squares for 30 minutes or until golden brown. Make sure not to undercook, as the pastry will fall when removed from the oven. These pastry squares may be made in advance and placed in an airtight container when cool.
• Blanch the asparagus in salted boiling water for approximately 2 minutes depending on the size of the asparagus stalks, or until just tender. Cool under cold water and set aside.
• In a saute pan, heat the butter. Lightly dust the morels in flour and place in the pan with the chopped shallots, salt and pepper, to taste. Cook until tender, and then add Madeira wine. Be sure to remove from the heat before adding the wine as the alcohol may flame. Return to heat and add the heavy cream and a pinch of nutmeg. Simmer for 5 to 6 minutes until the cream has reduced to about 2 cups. Add the asparagus and turn the heat to low just to keep hot.
• Cut around the center square of the pastries, just 1/4-inch deep and remove the lid. Place the squares on the center of your plates and with a slotted spoon scoop the morels and asparagus into the center. Divide the sauce over the squares evenly and replace the lid. Garnish with chopped or whole sprigs of parsley.

GRUYERE-MUSHROOM PUFF PASTRY BITES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray cups of two 12-cup mini muffin pans with nonstick cooking spray.
• Heat olive oil in a skillet over medium heat. Add onion and cook until the edges of the onion begin to brown and caramelize, about 3 minutes. Add mushrooms and garlic, and cook until mushrooms are soft, 3 to 4 minutes. Season with salt and pepper. Transfer vegetables to a paper towel-lined plate with a slotted spoon.
• Roll out puff pastry sheet into a horizontal rectangle on a large, lightly floured cutting board. Use a pizza slicer to cut pastry into 4 rows horizontally and 6 rows vertically so that you have 24 (2 1/2-inch) squares. Press each dough square into each mini muffin cup and prick with the tines of a fork.
• Divide mushroom mixture amongst pastry cups. Top with shredded Gruyere and Parmesan cheeses. Sprinkle with thyme.
• Bake in the preheated oven until the pastry is puffed up and the corners are golden brown, 14 to 16 minutes. Cool in the pans on a wire rack for 3 minutes before transferring the bites to a serving dish.

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.

MUSHROOM PASTRY PINWHEELS

Steps:

• Preheat oven to 400°. In a large skillet, saute mushrooms in butter until tender. Add shallot, garlic and thyme; saute 4-5 minutes longer., Stir in the wine, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until liquid is reduced by three-fourths. Remove from the heat; set aside., On a lightly floured surface, unfold pastry. Roll into a 14x9-in. rectangle. Spread cheese over pastry; top with mushroom mixture. Roll up jelly-roll style, starting from a short side; pinch seam to seal. Cut into 3/4-in. pieces., Place 2 in. apart on a parchment paper-lined baking sheet. Bake for 16-18 minutes or until golden brown. Serve warm.

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!