Mushrooms In Puff Pastry

READY IN: 45mins
Recipe by Susan Dillard

This is a really easy recipe that looks and tastes like it took hours to make. It calls for wild mushrooms, but you can use any or a mixture of whatever is in season. If you can't find the pastry squares, you may use the round ones that have the removeable tops.

Top Review by Chef Joey Z.

This was very good. I doubled the recipe. ! used a pound of wild mixed mushrooms that I thawed and drained thoroughly. I used a couple of different ingredients. I didn't have the brandy or cognac, so used Marsala wine and I only 1/4 cup for the two recipes as it's very strong. I used plain Silk Soy Creamer instead of heavy cream and added some goat cheese and grated Romano cheese in the mushrooms. I also used goat butter as opposed to cow's milk butter. I used the tarragon because I have some growing in my garden and I used both sheets of my puff pastry. I made 18 squares and turned them over. I brushed them with some egg replacer (Nu Laid) to seal the edges and coat the tops. I baked the mushrooms in the pastry as per the directions on the package. These came out so nice and turned a golden colour. Thank you for this recipe. I will make it again.

Ingredients Nutrition


  1. Saute mushrooms and shallots in oil until soft.
  2. Season with salt and pepper.
  3. Add cognac or brandy and reduce slightly; add cream and boil until cream thickens slightly.
  4. Stir in butter, herbs,and lemon juice.
  5. Taste and season with additional salt and pepper if needed.
  6. Bake the puff-pastry rounds or squares according to package directions.
  7. Split baked shells in half and divide the mushroom mixture between the bottom halves of the shells.
  8. Place pastry tops on top and serve.
  9. 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.

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