Recipe

Miniature Quichelike Mushroom Puffs Recipe

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Ingredients

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, until mushrooms stop giving off liquid & start to brown, stirring every once in awhile, 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°F On a floured work surface & with a floured rolling pin, roll pastry sheet out to a thickness of 1/8".
Step #7 Cut pastry into rounds with a buttered & floured 2" biscuit or cookie cutter with fluted edges & arrange rounds 1/2" apart on 2 baking sheets.
Step #8 Press the middle of each round with your finger to make a depression, leaving a 1/4" wide rim.
Step #9 Poke each center once with a fork & top this with a scant tsp of mushroom filling.
Step #10 Whisk egg & cream together & set aside.
Step #11 Bake pastries until golden brown & beginning to puff, 8-12 mins Remove from oven & lower heat to 350°.
Step #12 With the end of a small funnel or tiny tsp, carefully punch down centers of pastries while spooning about 1/2 tsp egg-cream mixture through funnel (to help guide the liquid) & into pastry (spoon in more if the pastry will accept it without overflowing).
Step #13 Bake pastries another 10-15 mins or until deep golden brown.
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