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    You are in: Home / Recipes / Mushrooms In Puff Pastry Recipe
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    Mushrooms In Puff Pastry

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    • on April 03, 2008

      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.

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    Nutritional Facts for Mushrooms In Puff Pastry

    Serving Size: 1 (210 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 658.5
    Calories from Fat 471
    Total Fat 52.4 g
    Saturated Fat 18.8 g
    Cholesterol 59.4 mg
    Sodium 221.6 mg
    Total Carbohydrate 40.7 g
    Dietary Fiber 1.6 g
    Sugars 1.3 g
    Protein 8.1 g

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