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.
MUSHROOM TURNOVERS
Tasty appetizers for the holidays made with a cream cheese pastry and savory mushroom filling.
Provided by Rachel Gilkes
Categories Appetizers and Snacks Vegetable Mushrooms
Time 40m
Yield 10
Number Of Ingredients 11
Steps:
- In a medium bowl, mix together the cream cheese and 1 cup of butter until well blended. Mix in the flour until fully incorporated. Pat into a ball, and refrigerate while you make the filling.
- Melt 2 tablespoons of butter in a large skillet. Add the mushrooms and onion. Season with thyme, salt and pepper. Cook and stir until tender, about 5 minutes. Sprinkle the flour over everything so it won't get lumpy, then reduce the heat to low, and stir in the sour cream. Heat just until thickened, then remove from the heat.
- Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to about 1/4 inch thickness. Cut into 3 inch rounds. Place a small amount of the mushroom mixture on one side of each circle, then fold the dough over and press to seal. Prick the tops with a fork to vent steam, and place the pastries on a baking sheet. (They can also be frozen at this time until needed.)
- Bake for 15 minutes in the preheated oven, or until golden brown. If baking frozen turnovers, it may take an additional 5 minutes.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 17.4 g, Cholesterol 84.6 mg, Fat 31.3 g, Fiber 1 g, Protein 5.4 g, SaturatedFat 19.6 g, Sodium 280 mg, Sugar 0.9 g
BRIE MUSHROOM PASTRIES
You can use this recipe for parties as an appetizer or for dinner gatherings as the first course. The rustic and savory taste of the mushrooms is balanced by tangy Brie and delicate puff pastry. -Vivi Taylor, Middleburg, Florida
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 450°. In a large skillet, heat oil over medium heat. Place whole mushrooms in pan, stem side down; cook 3 minutes per side. Drain on paper towels., In same pan, saute pancetta over medium heat until browned, 3-4 minutes. Add chopped mushrooms; cook and stir 3 minutes. Add shallots and garlic; cook and stir until juices have evaporated, 3-4 minutes. Remove from heat; stir in salt and pepper., On a lightly floured surface, roll pastry to a 15x12-in. rectangle. Cut 12 circles with a floured 3-in. round cookie cutter (save scraps for another use). Press each into a greased muffin cup; prick bottoms with a fork. Brush lightly with beaten egg., Fill whole mushrooms with cheese; place in pastry cups, cheese side up. Top with pancetta mixture. Bake until pastry is golden brown, 12-15 minutes., Serve warm or at room temperature. Refrigerate leftovers. Freeze option: Cover and freeze unbaked pastries in muffin pan until firm. Transfer pastries to freezer containers, separating layers with waxed paper; return to freezer. To use, place pastries in muffin pans; cover and thaw in refrigerator overnight. Bake as directed.
Nutrition Facts : Calories 148 calories, Fat 8g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 256mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.
MINI CREAMY MUSHROOM PIES
Individual party pies with vegetarian garlicky filling, flavoured with caraway for a Scandinavian feel
Provided by Good Food team
Categories Buffet, Starter
Time 1h10m
Yield Makes 6
Number Of Ingredients 11
Steps:
- Heat the butter and oil in a frying pan. Add the onion and fry until soft. Stir in the garlic and mushrooms, season and cook for 5 mins until the mushrooms are soft. Stir in the parsley and cream. Remove from the heat and allow to cool.
- Heat oven to 200C/180C fan/gas 6. Grease a 6-hole muffin tin with butter, then line each hole with a long thin strip of baking parchment. Roll out the pastry on a lightly floured surface and stamp out 6 x 10 cm circles. Press a circle into each hole to line. Roll out the remaining pastry (you may need to re-roll trimmings) and stamp out 6 x 8cm circles.
- Divide the mushroom mix between the pies. Brush the pastry edges with a little egg, top each with a pastry lid and carefully press the pastry edges together to seal.
- Brush with the remaining egg and sprinkle with caraway seeds. Bake for 25-30 mins until golden. Allow to cool in the tin slightly before serving, or cool on a wire rack and keep in airtight containers for up to 1 day. Reheat before serving.
Nutrition Facts : Calories 373 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
MUSHROOM-FILLED PASTRIES
This is a delicious variation of the popular turnover-style pastries. A splash of sherry intensifies the mushroom flavor and turns these easy pastries into a gourmet treat.
Provided by morgainegeiser
Categories Vegetable
Time 45m
Yield 10 pastries
Number Of Ingredients 8
Steps:
- Heat oil in a medium nonstick skillet over medium heat. Add the mushrooms and onion. Cook, stirring frequently, until most of the mushroom juices have cooked out, about 4 minutes. Sprinkle with flour, stirring to mix well.
- Stir in sherry, salt and pepper. Cook and stir until mixture is almost dry, about 2 minutes. Remove pan from heat and set aside to cool slightly.
- Preheat oven to 400 minutes.
- Have an ungreased baking sheet ready. Separate biscuits and place them between two sheets of waxed paper severl inches apart. With a rolling pin, roll biscuits into 4 to 5 inch circles. Carefully remove the top sheet of wax paper.
- Using a heaping tablespoonful of filling, place slightly off-center on each circle. Carefully fold biscuits over, making a half-circle and stretching the dough gently over the filling. Crimp the edges together with a fork. Place pastries on baking sheet.
- Bake 8 to 10 minutes, until golden brown. Serve hot or at room temperature.
Nutrition Facts : Calories 127.4, Fat 4.8, SaturatedFat 1.1, Sodium 372.4, Carbohydrate 16.6, Fiber 0.9, Sugar 3.3, Protein 3.2
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PUFF PASTRY MUSHROOM TART - EVERYDAY DELICIOUS
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4.9/5 (12)Total Time 40 minsCategory AppetizerCalories 230 per serving
- 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).
- 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.
MUSHROOM PUFF PASTRY BITES - WELL PLATED BY ERIN
From wellplated.com
4.8/5 (4)Total Time 1 hr 25 minsCategory AppetizerCalories 69 per serving
- Place racks in the upper and lower thirds of your oven and preheat oven to 400 degrees F. Line two large baking sheets with silicone baking mats or parchment paper. Set side.
- In a large skillet over medium low heat, heat 1 tablespoon olive oil and add the onions and salt. Sauté the onions until beginning to brown, then reduce heat to low and continue to cook, stirring occasionally, until deeply golden and caramelized, about 25 minutes total. Remove the onions to a large bowl and set aside.
- In the same skillet, heat the remaining tablespoon olive oil over medium low and sauté the mushrooms until tender, about 5 minutes. Add garlic, thyme, and black pepper and sauté 1 additional minute. Place in the bowl with the onions. Stir in the cheese.
- On a lightly floured work surface, roll out the puff pastry into an even 10.5-inch square. With a 2-inch round cookie or biscuit cutter, cut the pastry into rounds (alternatively, you can slice the puff pastry into squares). You should have approximately 5 rows of 5 rounds (25 total rounds per sheet). Transfer the cut puff pastry to a prepared baking sheet, then brush lightly with the beaten egg. Prick each round with a fork to allow air to escape, then top each round with a scant 1/4 teaspoon of the whole grain mustard, then 1 tablespoon of the mushroom and onion filling. Repeat with the second pastry sheet.
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