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Mushrooms In Puff Pastry

Mushrooms In Puff Pastry created by Chef Joey Z.

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.

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Susan Dillard
Contributor
@Susan Dillard
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"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."
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  1. 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.
    Reply
  2. 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.
    Reply
  3. Chef Joey Z.
    Mushrooms In Puff Pastry Created by Chef Joey Z.
    Reply
  4. 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.
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