Amazing Mushroom Triangles Recipes

Steps:

• bring water and wine to a low boil in a small pan, add dried shiitakes and simmer for 15-30 min to rehydrate. when softened squeeze gently to remove excess moisture, reserve liquid.
• mince all mushrooms and onion in food processor (or by hand if you really want to take forever). you may need to mince garlic by hand as it should be finer then the rest.
• cook all but pastry with 3 Tbs of reserved soaking liquid in a wok or large frying pan until well combined and soft, let almost all liquid evaporate. taste and adjust seasoning.
• let cool till you can handle easily. cut each 9" square piece of puff pastry into 9 smaller squares (roughly 3" square each). fill each square with about 1.5 Tbs filling and fold diagonally squeezing edges to seal. try not to over-stuff or they'll explode when you cook them.
• either freeze for up to 3 weeks or cook right away at 375f for about 15 min or until golden and crispy. if cooking from frozen add another 5 minute bear in mind if you microwave to reheat later they will be soft, like a croissant, not crispy. good with tzatziki sauce as part of a greek inspired meal.

Steps:

• Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
• Cook the bacon in a 10-inch skillet over medium-high heat until crisp. Remove the bacon from the skillet and drain on paper towels. Crumble the bacon.
• Pour off all but 1 tablespoon drippings. Add the mushrooms, onions, garlic and thyme and cook until the mushrooms are tender and the liquid is evaporated. Remove the skillet from the heat. Return the bacon to the skillet. Add the Swiss cheese and cream cheese and stir until the cheeses are melted.
• Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 16 (3-inch) squares. Repeat with the remaining pastry sheet, making 32 in all.
• Place 1 tablespoon mushroom mixture in the center of each square. Brush the edges of the squares with the egg mixture. Fold the pastry over the fillling to form triangles. Press the edges to seal. Place the filled pastries onto baking sheets. Brush with the egg mixture.
• Bake for 20 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Steps:

• Cover porcini mushrooms with boiling water in a bowl. Let stand for 1 hour. Drain well; chop.
• Place half of button mushrooms in a food processor; pulse 8 times or until finely chopped.
• Heat oil in a large nonstick skillet over medium heat. Add onion to pan; saute 5 minutes. Add button mushrooms; cook 10 minutes or until mushrooms are tender and liquid evaporates. Stir in porcini mushrooms, oregano, salt, pepper, and nutmeg; cook 2 minutes. Remove from heat. Add cream cheese; stire until cream cheese melts. Stir in parsley.
• Preheat over to 375.
• Place 1 phyllo sheet on a large cutting board or work surface. (cover remaining phyllo to prevent drying). Cut sheet in half lengthwise; lightly coat with cooking spray. Fold each phyllo piece in half lengthwise to form a 3 1/2 inch wide strip. Spoon a level tablespoon of mushroom misture onto 1 short end of each strip, leaving a 1-inch border. Fold 1 corner of edge with 1 inch border over mixture, forming a triangle; continue folding back and forth into a triangle to end of strip. Repeat procedure with remaining phyllo, cooking spray, and mushroom mixture. Place the triangles seam side down, on baking sheets coated with cooking spray. Lightly coat tops with cooking spray.
• Bake at 375 for 20 minutes or until golden. Serve warm.