Prep 20 mins
Cook 25 mins
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.
- 1⁄2 lb mixed mushroom (oyster, Chanterelle, shitake...)
- 2 tablespoons vegetable oil
- 2 shallots, chopped
- fresh ground pepper
- 1⁄4 cup cognac or 1⁄4 cup brandy
- 1 cup heavy cream
- 1 tablespoon unsalted butter, softened
- 1 tablespoon fresh chives, tarragon or 1 tablespoon basil
- 1⁄2 lemon, juice of
- 1 package frozen puff pastry (6 squares)
- 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.
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.