Recipe

Mushroom Puffs Recipe

Print Recipe

Ingredients

1/3 lb button mushrooms, cleaned, trimmed, & finely sliced
1 tbsp minced shallot (about 1 small)
1/4 c heavy cream
1 tbsp Madeira
2 tsps minced fresh thyme or 1 tsp. dried
1 egg
1/2 tbsp soy sauce
1 tsp minced garlic (1 or 2 cloves)
1/2 tbsp olive oil
1/2 lb chilled puff pastry
1/2 tbsp butter

Directions

Step #1 Melt butter with olive oil in a medium frying pan over medium-high heat.
Step #2 Add shallot & garlic & cook 30 seconds, stirring.
Step #3 Add mushrooms & thyme & cook, stirring every once in awhile, until mushrooms stop giving off liquid & start to brown, about 5 mins.
Step #4 Add Madeira & soy sauce & cook just until liquid has evaporated, about 2 mins.
Step #5 Let cool to about room temp.
Step #6 Preheat oven to 400°.
Step #7 On a floured work surface & with a floured rolling pin, roll pastry sheet out to a thickness of 1/8 in.
Step #8 Cut pastry into rounds with a buttered & floured 2-in.
Step #9 biscuit or cookie cutter with fluted edges & arrange rounds 1/2 in.
Step #10 apart on 2 baking sheets.
Step #11 Press the middle of each round with your finger to make a depression, leaving a 1/4-in.
Step #12 -wide rim.
Step #13 Poke each center once with a fork & top this with a scant tsp.
Step #14 of mushroom filling.
Step #15 Whisk egg & cream together & set aside.
Step #16 Bake pastries until golden brown & beginning to puff, 8 to 12 mins.
Step #17 Remove from oven & lower heat to 350°.
Step #18 With the end of a small funnel, carefully punch down centers of pastries while spooning about 1/2 tsp.
Step #19 egg-cream mixture through funnel (to help guide the liquid) & into pastry (spoon in more if the pastry will accept it without overflowing).
Step #20 Bake pastries another 10 to 15 mins, or until deep golden brown.
Step #21 Note: Nutritional analysis is per puff.
Enjoy the Mushroom Puffs recipe