Mushrooms and Artichokes En Croute

Total Time
1hr 30mins
Prep 35 mins
Cook 55 mins

My friend Bethan, from Wales, who is a vegetarian sent this recipe to me. I just love mushrooms and artichoke hearts.

Ingredients Nutrition

Directions

  1. Allow the puff pastry to thaw for at least 40 minutes at room temperature. I used Sara Lee Puff Pastry, its Parve. :-).
  2. Preheat your oven to 400'F.
  3. Slice the mushrooms and quarter the artichoke hearts. Saute gently in margarine until soft.
  4. Add artichoke hearts and wine.
  5. Saute gently for a few minutes. Add the flour, salt and pepper, stir to combine. Add the soy sour cream and snipped chives.
  6. Cook until thickened. Set aside to cool.
  7. On a lightly floured surface roll out one sheet of puff pastry. The box should have two sheets in it.
  8. Make a rectangle about 13x16". Trim the uneven edges. Keep the trimmings for decoration.
  9. I put parchment on the baking sheet so it wouldn't burn. Lay the puff pastry on the baking sheet and prick it all over.
  10. Bake for about 15 minutes. Keep an eye on it, it browns fast.
  11. Remove from the oven and set on a rack to cool.
  12. Prepare the second sheet of puff pastry. Roll it out a bit bigger then the other one and brush the edges with the soy creamer.
  13. Dump the mushroom artichoke filling onto the already baked pastry.
  14. At this point you can mound it to look like a loaf. Place the second sheet of puff pastry over it and tuck in the edges.
  15. Roll out the left over pastry you saved for decoration and make long pieces. Create a lattice pattern over the pastry and brush with the remaining soy creamer.
  16. Make two small holes in the pastry for a steam vent.
  17. Bake at 400'F for about 40 minutes. Once again keep an eye on it. My oven cooks hot, so I took it out sooner.
  18. Bon Appetit!