Best 6 Mushroom Puff Pasties 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.

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 PUFF PASTIES (A.K.A. FOOTBALLS)

Steps:

• Defrost the puff pastry for 20-30 minutes.
• Gently fry the onion, carrot, and potato in the oil for about 5 minutes.
• Add mushrooms, soy sauce, ketchup, thyme, and salt & pepper.
• Cook, stirring occasionally, until the vegetables are soft and tender. Let cool.
• Preheat oven to 400°F.
• Cut each sheet of puff pastry into 4 squares.
• Divide the filling among them, placing it to one side across the diagonal. Brush pastry edges with egg (I just use water) and fold over into triangles and press well to seal.
• Put them on baking sheets (if you didn't make them directly on the baking sheets) and glaze with the beaten egg, if you like.
• Bake for 15-20 minutes, until golden brown.

MUSHROOM PUFF PASTIES

Steps:

• Preheat oven to 400.
• Lay pastry on a lightly floured surface and trim to form square.
• Cut the pastry into 36 squares and place on baking sheet, then brush lightly with egg.
• Bake until golden 10 - 12 minutes and remove from oven, let cool.
• Lower the heat to 350.
• Heat the butter in a pan over med - high heat. Add the mushrooms, onions and shallots.
• Season with the sea salt and cayenne pepper and cook until mushrooms brown - 10 minutes.
• Add the wine and cook until it has all been absorbed.
• Put the mushrooms mixture, creme fraiche, cheese and herb in a food processor or mixer and pulse 2 - 3 times, just until the mixture is combined, you don't want to puree it.
• To assemble cut each puff-pastry square in half crosswise and fill with 1/2 tsp mushroom filling.
• Then bake for 5 minutes.
• This is best served warm.

BRIE MUSHROOM PASTRIES

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.