Mushroom Pomponnettes
From dond 16 years ago
- 60 minutes to make
- Serves 36
This simple, tasty appetizer originated, I think, with Daniel Boulud -- but there are probably dozens of variations. It is, essentially, a little mushroom and cheese quiche. I have served this as part of a Sunday brunch, as a dinner appetizer, and as a side dish. Read more They're kind of like potato chips, nobody can eat just one. See less
Ingredients
- 1 cup all-purpose flour shopping list
- 6 tablespoons unsalted butter, cut into pieces and thoroughly chilled shopping list
- ⅛ teaspoon salt shopping list
- 1 large egg, lightly beaten shopping list
- 1 cup dried porcini mushrooms shopping list
- 2 cups boiling water shopping list
- 1 tablespoon unsalted butter shopping list
- 1 tablespoon extra-virgin olive oil shopping list
- 1 garlic clove, minced shopping list
- salt and freshly ground pepper shopping list
- 1 tablespoon finely chopped flat-leaf parsley shopping list
- ½ cup heavy cream shopping list
- 1 large egg shopping list
- 1 large egg yolk shopping list
- ½ cup shredded Fontina cheese shopping list
- 1 tablespoon snipped chives shopping list
How to make it
- In a food processor, pulse flour with butter and salt until mixture resembles coarse meal. Note: You can always substitute pastry flour for A-P flour -- the lower protein content will give you a flakier crust.
- Pour beaten egg evenly over mixture and pulse several times, just until evenly moistened. Don't overdue it. Nothing ruins a pie crust more than overmixing; the butter isn't supposed to melt.
- Transfer pastry to work surface and gather into a ball. Flatten pastry into a disk, wrap in plastic and refrigerate for at least 30 minutes.
- Preheat the oven to 350°.
- On a lightly floured surface, roll out pastry to a 14-inch round not more than ⅛ inch thick. Using a 2¼-inch round cookie cutter, stamp out as many rounds as possible. Reroll scraps and stamp out more rounds.
- Line cups of 3 12-cup mini-muffin pans with pastry rounds, pressing pastry into molds. Refrigerate until firm.
- Cut out thirty-six 2-inch squares of foil and line the pastry with them. I often use little pleated paper muffin cups instead -- they are exactly the right size. I put four or five pennies into each cup to weigh the pastry down while it cooks.
- Bake for 15 minutes, or until the shells are dry.
- Remove the foil or the paper muffin cups and let cool.
- In a medium bowl, soak the porcini in the boiling water until softened, about 20 minutes.
- Lift the porcini out of the soaking liquid and pat dry, then finely chop them.
- In a medium skillet, melt butter in olive oil. When foam subsides, add porcini and cook over moderately high heat, stirring, until golden, about 3 minutes.
- Add garlic and cook until fragrant, about 1 minute.
- Season with salt and pepper and stir in parsley.
- Transfer mushroom mixture to a bowl and let cool, then whisk in cream, whole egg, egg yolk, and Fontina.
- Spoon the mushroom custard into the pastry shells and sprinkle with the chives.
- Bake at 350° for about 15 minutes, or until set.
- Let the pomponnettes cool slightly before serving.
- The baked pomponnettes can be refrigerated overnight and rewarmed in a 325° oven.
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" It was excellent "