MUSHROOM PUFF PASTRY BITES
These mushroom puff pastry bites make the perfect finger food. I even freeze them for a quick appetizer for unexpected guests. - Marion Ruzek, Jeffersonville, Indiana
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. For filling, in a large skillet, heat butter over medium heat. Add mushrooms and onion; cook and stir until tender, 3-5 minutes. Add garlic and pepper; cook 1 minute longer. Stir in cream cheese until melted; remove from heat., Unfold one pastry sheet; cut into 9 squares. Cut each square diagonally in half. Place a scant teaspoon of filling on one half of each triangle. Brush edges of pastry with water; fold over to form a triangle. Seal edges with a fork; place 1 in. apart on parchment-lined baking sheets. Repeat with second pastry sheet and remaining filling., Bake until golden brown, 12-15 minutes. Remove from pans to wire racks. Serve warm. Freeze option: Cover and freeze unbaked triangles on parchment-lined baking sheets until firm. Transfer to a freezer conatiner; return to freezer. To use, bake as directed.
Nutrition Facts : Calories 97 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 70mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
WILD MUSHROOM PUFF PASTRY
If you love mushrooms, this is your recipe. Elegant and easy!
Provided by Susan
Categories Appetizers and Snacks Vegetable Mushrooms
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Heat olive oil in a large skillet over medium-high heat. Add shallot; cook and stir until tender, about 5 minutes. Lower heat to medium-low and add mushrooms. Cook and stir until mushrooms reduce by half, about 15 minutes. Stir in roasted garlic, Parmesan cheese, and thyme. Season to taste with salt and pepper. Stir in cream. Remove from heat and allow mushroom mixture to cool. It will thicken as it cools.
- Unfold pastry sheet onto floured surface and lightly roll into a 12 x 15 inch square. Cut into eighteen 3 inch squares. Place a mounded teaspoon of mushroom filling in the center of each square. Fold pastry over filling to form a triangle. Pinch edges firmly together with a fork to seal.
- Bake 12 to 16 minutes, or until golden brown. Serve hot or at room temperature.
Nutrition Facts : Calories 483.8 calories, Carbohydrate 33.4 g, Cholesterol 31.4 mg, Fat 33.8 g, Fiber 2.1 g, Protein 11.2 g, SaturatedFat 11.7 g, Sodium 360.8 mg, Sugar 1.4 g
PUFF PASTRY MUSHROOM TART
This puff pastry mushroom tart is an amazing quick snack and perfect for entertaining. It's quick to make and packed with flavor. It's made with puff pastry, sautéed mushrooms seasoned with garlic, balsamic, and thyme, sweet shallots, and flavorful Gruyere cheese.
Provided by Aleksandra
Categories Appetizer
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F / 190°C / Gas Mark 5, no fan (if you have a convection oven reduce the temperature by about 20° or follow the manufacturer's instructions).
- Cut the button mushrooms into 1/4-1/3 inch (5-7mm) slices. Chanterelle mushrooms: leave small mushrooms whole, cut medium mushrooms into 2 parts, and large mushrooms into 3-4 parts. Don't cut the mushroom too thinly.
- Cut the shallot into slices, finely chop the garlic.
- Heat butter in a large frying pan over medium-low heat. When hot add the onions and thyme, cook for a couple of minutes, until the onion is soft. Add the garlic and cook for 30 seconds, stirring.
- Transfer the onions with garlic to a plate.
- Add oil to the pan and increase the heat to the highest setting. Add mushrooms in an even layer, starting with button mushrooms (chanterelle mushrooms should be on top of button mushrooms). Cook without stirring for 1-2 minutes then add the vinegar and cook, stirring, for about 4-8 minutes (depending on how powerful your stovetop is) until the mushrooms have reduced their volume in half and all the liquid is evaporated. Don't stir the mushrooms for about a minute when almost all liquid is evaporated, letting the mushrooms brown a little.
- Add the onions with garlic back to the pan, stir with the mushrooms. Season the mushrooms and onions with salt and pepper. Transfer to a plate and leave to cool slightly.
- Take the puff pastry out of the fridge. With a tip of a sharp knife, score through the top layers of the puff pastry by running the knife along all four sides of the dough (leaving about 1-inch / 2.5 cm border). Do not cut all the way through the dough. Transfer the pastry, along with the parchment paper that comes with it to a baking sheet. Prick the dough (but not the borders) with a fork.
- Sprinkle the cheese in an even layer over the dough.
- Top with cooled mushrooms and onions.
- Brush the edges of the tart with beaten egg. Prick the dough with a fork a couple times more (or it will puff up in the oven), not the edges, just the center of the tart.
- Bake the tart for about 20-25 minutes or until golden.
- Enjoy!
Nutrition Facts : Calories 230 kcal, ServingSize 1 serving
20 EASY PUFF PASTRY APPETIZERS YOU'LL LOVE
These puff pastry appetizers are quick, easy, and beyond delicious! From ham and cheese to feta and spinach to baked brie bites, you won't believe how amazing puff pastry is.
Provided by insanelygood
Categories Appetizers Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a puff pastry appetizer in 30 minutes or less!
Nutrition Facts :
25 SIMPLE SAVORY PUFF PASTRIES
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a puff pastry recipe in 30 minutes or less!
Nutrition Facts :
UPSIDE DOWN MUSHROOM GORGONZOLA TARTLETS
Provided by Trisha Yearwood
Categories appetizer
Time 45m
Yield 12 tartlets
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Spray a mini muffin pan generously with nonstick cooking spray.
- Set aside 12 pretty mushrooms slices. Put the rest of the mushrooms slices in a food processor and pulse until ground into small pieces, about 10 seconds. Add the Gorgonzola, flour, breadcrumbs, tarragon, basil, lemon zest, salt, pepper and eggs. Pulse until a thick paste is formed, about 30 seconds more.
- Gently roll out the puff pastry to a 10-inch square. Use a 2 1/2-inch round cutter to cut 12 rounds of dough. Poke the rounds with a fork.
- Lay 1 reserved mushroom slice in the bottom of each muffin cup. Spoon 1 tablespoon of the cheese mixture over the mushroom in each cup and top with a puff pastry round.
- Bake until the puff pastry is golden brown, 25 to 28 minutes. Cool for 2 minutes in the pan before inverting the tartlets. Serve immediately.
MUSHROOM PUFFS
Make and share this Mushroom Puffs recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large frying pan over medium heat.
- Add the onion and mushrooms, saute until the liquid evaporates.
- Add the flour, whisking until smooth.
- Cook for 1 minute, stirring constantly.
- Add the lemon juice, stirring constantly.
- Add the cream and cook over medium heat, stirring constantly until the mixture is thickened and bubbly.
- Stir in the salt and pepper, to taste.
- Remove from heat.
- Roll out the pastry on a floured surface to 1/8 inch thick.
- Cut into 2 1/2 inch squares.
- Place a heaping teaspoon of the filling in the center of each square.
- Grasp all 4 corners and pinch the four seams to form a bundle, drop into the cup of a mini muffin pan (Do not force them down).
- Repeat with the remaining pastry and filling.
- Cover and chill.
- Preheat the oven to 400 degrees F.
- Bake for 20-25 minutes or until sides and bottoms are browned.
Nutrition Facts : Calories 309.6, Fat 23.3, SaturatedFat 8.7, Cholesterol 23.8, Sodium 141.9, Carbohydrate 21.6, Fiber 1.1, Sugar 1.3, Protein 4.6
MUSHROOM PASTRY
This simple recipe for some tasty mushroom pastry tarts gives you a delicious savoury puff pastry snack to impress your friends. Perfect as a starter or appetizer.
Provided by Gav
Categories Starters and Appetizers
Time 1h5m
Number Of Ingredients 11
Steps:
- Finely chop the mushrooms, shallot and garlic. Then saute the shallot and garlic together in some olive oil for about 2 minutes.
- Then add the mushrooms, thyme and the butter and cook over medium heat for another 2 minutes, stirring regularly.
- Finally, add the spring onions and the white wine and bring to a simmer. Simmer for 5 minutes or until the wine has evaporated.
- Then remove from the pan and allow the mushroom mixture to cool. In the meantime prepare the pastry.
- On a flat surface roll out the pastry dough to the required thickness. Then cut some rectangular shapes about 15cm x 6 cm or 12cm x 6cm, depending on your preference. Cut some pastry strips about 1cm x 12cm to use for the lattice on the top.
- When the mushrooms have cooled, add some to the top of the rectangular pastry, and roll up the edges to create a base to attach the lattice strips to. Then wet the pastry with milk and attach the lattice strips on the top, making sure the pastry strips are well joined to the base.
- This process is quite fiddly and may take some time. In the meantime, pre-heat the oven to 180C.
- When the pastries are complete add to a pre-greased baking tray and baste the top with milk.
- Put in the oven at 180C for 25 minutes, or until the pastry has cooked and is a golden brown colour.
- Allow a few minutes to cool down a bit before serving.
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