I have mushrooms and puff pastry............can anyone share a great recipe that incorporates both? Thanks!!!

Answer 1

If you've got those, you've already got a great recipe. Saute the 'shrooms with a few bits of onion and sage, then wrap and bake.

Answer 2

Mushrooms in Puff Pastry
1 C. chopped portobello mushrooms

1 C. chopped button mushrooms

1/4 C. cream cheese

2 T. butter

1 sheet frozen puff pastry, thawed

Salt and pepper to taste

2 T. chopped garlic

1/4 t. rubbed sage

1 egg, beaten

1 T. water

Heat butter in a large saute pan.

Add garlic and cook until the garlic turns golden. Add mushrooms and sage. Season with a little salt and pepper. Remove from heat. Stir in cream cheese to make mushrooms stick together.

Heat oven to 350°F.

Roll pastry dough into an 11 x 15 inch rectangle. Cut dough into strips wide enough to cover a ravioli mold and press one piece of dough into the mold. (If you don't have a ravioli mold, cut the dough into 3 x 3 inch squares or cut with a biscuit cutter into circles).

Using a spoon, place a tablespoon of the mushroom mixture into each dent in the ravioli mold or in the center of half the squares or circles.

Beat egg and water in a cup with a fork. Brush the edges of the dough with the egg mixture. Place another sheet of dough on top of the mushroom mixture. Press the dough together around the filling. Press a rolling pin over the mold to trim off excess dough. If making filled squares or circles, top each filled piece with another piece of dough and use a fork to press the dough together around the edges.

Bake for 15 minutes or until golden brown.

Makes 24 pieces.

Answer 3

Puff Pastry Pizza
INGREDIENTS
1 (17.25 ounce) package frozen puff pastry sheets, thawed
2 tablespoons extra virgin olive oil
1 large onion, thinly sliced
1 tablespoon diced onion
1 clove garlic, minced
6 sun-dried tomatoes, chopped
2 teaspoons dried rosemary
Mushrooms of choice (I love several varieties mixed)
2 cups shredded mozzarella cheese
1/4 cup crumbled Gorgonzola cheese
DIRECTIONS
Preheat oven to 400 degrees F. Place both sheets of puff pastry on a large baking sheet, and pinch together in the center to make one large sheet. Bake for 15 minutes.
Meanwhile, heat oil over medium heat in a small skillet. Cook green onion, onion, garlic, tomatoes, and rosemary in oil until the onions are soft, about 5 minutes.
Remove puff pastry from oven, and top with mozzarella and Gorgonzola cheeses and onion and garlic mixture. Return to the oven, and bake until cheese is melted, about 10 minutes. Cut into 2 inch squares to serve.

You can also stuff the puff pastry with the above ingredients. Put ingredients on one half of the pastry. Fold the pastry over and seal the edges a little beaten egg. You can also fork seal the edges. Bake till golden.

Answer 4

http://www.puffpastry.com/recipedetail.aspx?recipeID=23978&rc=1

From the Puff Pastry site

Answer 5

Mini Mushroom Feta Turnovers

1/2 tablespoon olive oil
1 tablespoon minced shallot or white portion of scallion
3/4 cup finely chopped mushrooms (about 2 ounces)
1/3 cup finely chopped, seeded tomato
3/4 teaspoon fresh thyme or 1/4 teaspoon dried thyme, crumbled
1/8 teaspoon each salt and pepper
1/3 cup finely crumbled feta cheese
1 sheet frozen puff pastry (from 17 1/2 ounce box of two) thawed as directed on package
1 egg, beaten with a fork

Heat oven to 400 degrees and have large cookie sheet ready.

Filling: Heat oil in medium skillet over medium heat; add shallot and saute 2 to 3 minutes until soft. Add mushrooms and saute 2 to 3 minutes until mushrooms are soft. Add tomato, thyme, salt and pepper and saute 1 minute more.
Add feta cheese; stir to mix well.

Unfold puff pastry on lightly floured surface. With rolling pin, roll into 12 inch square. Cut pastry in thirty six (2 inch) squares.

Place 1/2 teaspoon mushroom mixture in center of each square, leaving a 1/2 inch border all around. Moisten edges with water, fold in half diagonally to make triangles and press edges with tines of a table fork to seal in filling. Brush tops lightly with egg. With a spatula, transfer pastries to ungreased cookie sheet.

Bake 12 to 15 minutes or until puffed and golden brown. Serve warm or at room temperature. Makes 36 - May open slightly as they bake.

Answer 6

Here is a great recipe for Beef Wellington.

http://www.cooks.com/rec/view/0,1827,154177-251193,00.html

Use your mushrooms in place of the beef. Saute them to your taste. It should turn out yummy.

All the best. Bona petite.

Answer 7

saute the mushrooms in butter until tender. stir in creamed sherry and heavy cream. cook on low til thickened but pourable. Cut your cooked pastry into quarters and pour the mix on top.