Mushroom Pastries Recipes

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MUSHROOM PUFF PASTRY BITES



Mushroom Puff Pastry Bites image

These mushroom puff pastry bites make the perfect finger food. I even freeze them for a quick appetizer for unexpected guests. - Marion Ruzek, Jeffersonville, Indiana

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 3 dozen.

Number Of Ingredients 7

2 tablespoons butter
1/2 pound fresh mushrooms, chopped
1 small onion, finely chopped
1 garlic clove, minced
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, softened
1 package (17.30 ounces) frozen puff pastry, thawed

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.

Nutrition Facts : Calories 97 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 70mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

BRIE MUSHROOM PASTRIES



Brie Mushroom Pastries image

You can use this recipe for parties as an appetizer or for dinner gatherings as the first course. The rustic and savory taste of the mushrooms is balanced by tangy Brie and delicate puff pastry. -Vivi Taylor, Middleburg, Florida

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 1 dozen.

Number Of Ingredients 11

2 teaspoons olive oil
12 small baby portobello mushrooms (about 6 ounces), stems removed
3 ounces diced pancetta or bacon strips (about 1/2 cup)
1 pound baby portobello mushrooms, finely chopped
2 shallots, finely chopped
3 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 sheet frozen puff pastry, thawed
1 large egg, lightly beaten
2 ounces Brie cheese, cut into 12 cubes (1/2 inch)

Steps:

  • Preheat oven to 450°. In a large skillet, heat oil over medium heat. Place whole mushrooms in pan, stem side down; cook 3 minutes per side. Drain on paper towels., In same pan, saute pancetta over medium heat until browned, 3-4 minutes. Add chopped mushrooms; cook and stir 3 minutes. Add shallots and garlic; cook and stir until juices have evaporated, 3-4 minutes. Remove from heat; stir in salt and pepper., On a lightly floured surface, roll pastry to a 15x12-in. rectangle. Cut 12 circles with a floured 3-in. round cookie cutter (save scraps for another use). Press each into a greased muffin cup; prick bottoms with a fork. Brush lightly with beaten egg., Fill whole mushrooms with cheese; place in pastry cups, cheese side up. Top with pancetta mixture. Bake until pastry is golden brown, 12-15 minutes., Serve warm or at room temperature. Refrigerate leftovers. Freeze option: Cover and freeze unbaked pastries in muffin pan until firm. Transfer pastries to freezer containers, separating layers with waxed paper; return to freezer. To use, place pastries in muffin pans; cover and thaw in refrigerator overnight. Bake as directed.

Nutrition Facts : Calories 148 calories, Fat 8g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 256mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.

MUSHROOM PASTRY



Mushroom Pastry image

This simple recipe for some tasty mushroom pastry tarts gives you a delicious savoury puff pastry snack to impress your friends. Perfect as a starter or appetizer.

Provided by Gav

Categories     Starters and Appetizers

Time 1h5m

Number Of Ingredients 11

1 shallot, finely chopped
3 spring onions, sliced
3 garlic cloves, finely chopped
Packet of ready-made puff pastry
150g mushrooms
Sprig fresh thyme
Olive oil
Knob of Butter
50ml White wine
Salt and pepper
Some milk to baste.

Steps:

  • Finely chop the mushrooms, shallot and garlic. Then saute the shallot and garlic together in some olive oil for about 2 minutes.
  • Then add the mushrooms, thyme and the butter and cook over medium heat for another 2 minutes, stirring regularly.
  • Finally, add the spring onions and the white wine and bring to a simmer. Simmer for 5 minutes or until the wine has evaporated.
  • Then remove from the pan and allow the mushroom mixture to cool. In the meantime prepare the pastry.
  • On a flat surface roll out the pastry dough to the required thickness. Then cut some rectangular shapes about 15cm x 6 cm or 12cm x 6cm, depending on your preference. Cut some pastry strips about 1cm x 12cm to use for the lattice on the top.
  • When the mushrooms have cooled, add some to the top of the rectangular pastry, and roll up the edges to create a base to attach the lattice strips to. Then wet the pastry with milk and attach the lattice strips on the top, making sure the pastry strips are well joined to the base.
  • This process is quite fiddly and may take some time. In the meantime, pre-heat the oven to 180C.
  • When the pastries are complete add to a pre-greased baking tray and baste the top with milk.
  • Put in the oven at 180C for 25 minutes, or until the pastry has cooked and is a golden brown colour.
  • Allow a few minutes to cool down a bit before serving.

MUSHROOM PASTRIES



Mushroom Pastries image

Make and share this Mushroom Pastries recipe from Food.com.

Provided by FDADELKARIM

Categories     Peppers

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

nonstick cooking spray
1 tablespoon olive oil
1/2 cup red bell pepper, chopped
2 garlic cloves, minced
1 1/2 cups fresh mushrooms, chopped
1/3 cup fresh chives, chopped
salt and pepper, to taste
1/4 teaspoon marjoram
1/4 teaspoon sage
6 phyllo pastry sheets, thawed (17X12)
2 -3 tablespoons parmesan cheese, shredded

Steps:

  • Preheat the oven to 350°F Spray a large cookie sheet with cooking spray.
  • Heat the oil in a frying pan. Saute the red peppers, garlic, & mushrooms until tender. Remove from heat then stir in chives and spices.
  • Unroll the phyllo sheets but keep covered with a damp towel. (This prevents them from drying out).
  • Place 1 phyllo sheet on a clean work surface, spray with cooking spray. Lay another sheet on top, spraying it & then again with another sheet. (Repeat with the other 3 sheets so that you have 2 stacks).
  • Use a sharp knife to cut each stack into 4 squares. Place a heaping spoonful of mushroom mixture onto each square.
  • Sprinkle with cheese then bring the edges of the pastry up. Gently twist together and seal.
  • Place on the cookie sheet & bake for 20 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 140.1, Fat 6, SaturatedFat 1.4, Cholesterol 2.2, Sodium 178, Carbohydrate 17.8, Fiber 1.3, Sugar 1.4, Protein 4.2

MUSHROOM-FILLED PASTRIES



Mushroom-Filled Pastries image

This is a delicious variation of the popular turnover-style pastries. A splash of sherry intensifies the mushroom flavor and turns these easy pastries into a gourmet treat.

Provided by morgainegeiser

Categories     Vegetable

Time 45m

Yield 10 pastries

Number Of Ingredients 8

1 teaspoon vegetable oil
12 ounces mushrooms, finely chopped
1/2 cup very finely chopped onion
1 1/2 tablespoons flour
1 1/2 tablespoons sherry wine
1/8 teaspoon salt
1/8 teaspoon pepper
1 (10 ounce) container refrigerated biscuits

Steps:

  • Heat oil in a medium nonstick skillet over medium heat. Add the mushrooms and onion. Cook, stirring frequently, until most of the mushroom juices have cooked out, about 4 minutes. Sprinkle with flour, stirring to mix well.
  • Stir in sherry, salt and pepper. Cook and stir until mixture is almost dry, about 2 minutes. Remove pan from heat and set aside to cool slightly.
  • Preheat oven to 400 minutes.
  • Have an ungreased baking sheet ready. Separate biscuits and place them between two sheets of waxed paper severl inches apart. With a rolling pin, roll biscuits into 4 to 5 inch circles. Carefully remove the top sheet of wax paper.
  • Using a heaping tablespoonful of filling, place slightly off-center on each circle. Carefully fold biscuits over, making a half-circle and stretching the dough gently over the filling. Crimp the edges together with a fork. Place pastries on baking sheet.
  • Bake 8 to 10 minutes, until golden brown. Serve hot or at room temperature.

Nutrition Facts : Calories 127.4, Fat 4.8, SaturatedFat 1.1, Sodium 372.4, Carbohydrate 16.6, Fiber 0.9, Sugar 3.3, Protein 3.2

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