Monday 12 March 2018

Mushrooms in Puff Pastry

Mushrooms in a Puff Pastry

While it's simple to make the mushroom filling, serving anything in puff pastry can be rather elegant. If rolled out pastry is not available to you, it's simple to roll it out from a block. Make sure it is cold to touch, that the room is not too hot when you are working, and use a little flour both on the surface and the rolling pin. Roll it out on the parchment paper so you can lift it up and place it on the tray without a chance to break it. Alternately  use vol au vents, party shells, filo cups, etc.

This will make a filling for two rolls and will make 16 portions
Preheat the oven to 200 C | 400 F

1 kg / 2.2 lb sliced mixed mushrooms
2 oz butter salted
2 oz olive oil 
6 sprigs of fresh thyme
Add to it 1/4 cup of port wine
A pinch of salt
2 leeks, finely chopped and sauteed
300 g/ 10 oz of cream cheese, preferably garlic and herb flavoured.

2 sheets ready to use puff pastry
An egg, egg yolk, cream or milk for the ''wash''
Melt and heat the butter and olive oil. Add the chopped leeks. Saute` until soft and add the mixed mushrooms, the thyme, port and a pinch of salt. Cover and cook the mushrooms well for about 20 minutes. Give it a stir, remove the cover, and allow all the liquid to evaporate. Cool completely.
Add the cream cheese and mix it in with a spoon. Divide it in half and fill the rolled out puff pastry sheets.
Fold in the sides, bring the bottom to fold up, and bring the top down to fold over the bottom. Turn it over on a baking sheet on butter paper, ensuring the seam is down.
Apply an eggwash or milk/cream wash.
Make two slits in each roll. 
Bake for 30 minutes, or until crisp and golden brown.
Serve immediately.
If your cream cheese is plain, add two tsps of fresh herbs that are finely chopped and one crushed clove of garlic. 
Slicing the cooked pastry with a pizza cutter is the simplest.
Keep the cream cheese at room temperature to help it mix easily.
If the mushroom mixture is not fairly stiff, refrigerate it for 30 minutes. The mixture will melt and ooze out if it is too runny or too thin.
Always thaw puff pastry in the refrigerator overnight.
It should be cold to the touch when you are working with the pastry.
A rolled out pastry is available in many stores.

Photo Courtesy Mehreen B

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