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Mushroom Puff Pastries

Posted by Monica Yu on

We are huge fans of puff pastry! But really, who isn't? It's crispy, flakey, buttery and delicious. Puff pastry is incredibly versatile and can be shaped into so many forms. For this recipe, we've decided to focus on something that could function as a breakfast pastry or as little bite size cups at your holiday party. Get creative with different ingredients. Your guests will not be displeased. Try pairing these treats with a crisp and aromatic dry White wine.

Ingredients: 

  • 1/2 cup Crème Fraîche
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Lemon Juice
  • 6oz Porcini or Crimini Mushrooms
  • 1/4 Onion
  • 1/4 cup Dry White Wine
  • 1/2 tsp Dried Marjoram
  • 1 package of Puff Pastry
  • Diced Panchetta (optional)
  • 1 tbsp of Flour
  • Salt
Cooking Instructions:
  1. Defrost puff pastry as noted on the package.
  2. Preheat the oven to 375°F.
  3. Slice the mushrooms and onions, thinly.
  4. Soak the mushrooms in the wine at least ten minutes before cooking.
  5. Mix the crème fraîche, lemon juice, salt and thyme together in a small bowl.
  6. Add the mushrooms and onions to a skillet and cook till the onions become translucent.
  7. On a lightly floured flat surface, unfold the puff pastry sheet.
  8. Cut the pastry into squares and approx 2.5" x 2.5".
  9. Lay the squares on a baking sheet or press into a muffin tin.
  10. Spoon a small dollop of crème fraîche onto each pastry, then distribute the mushrooms and onions. Top them off with a sprinkle of marjoram over each pastry.
  11. Bake for approximately 20 minutes until the pastry is golden brown. Serve warm.
This recipe has been contributed by Leo Coulourides, our Culinary Specialist.

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