I have been excited to make these Mushroom Puffs for a couple weeks now, and today was finally the day! Two days ago, I had a free afternoon, so I thought, now is my time, but then I actually read the recipe and realized that I needed puff pastry, which, thinking back on it, makes sense given that these are mushroom puffs. So, I decided that I would make the puff pastry that day so that the next day I could make this recipe. Of course, the next day came and nothing in my house ever works exactly as planned, so I didn't have time. But I did have time this morning so I jumped on it! My homemade puff pastry was ready to go and - I realized that I didn't have an onion - but not to worry because I had onion flakes in the pantry! I really need to plan these things better!
These Mushroom Puffs were absolutely worth all of the ingredient trouble. They are melt in your mouth delicious, and they are the perfect size for one bite. I failed to get a picture of the puff pastry on its own before baking, but it is pictured below, though the true flakiness doesn't show. I got a little bit carried away as they were baking, so I baked them for slightly longer than I had wanted, but the extra heat did not take away from the texture of the puff pastry or the flavor of the mushroom filling. I highly recommend, whether as an appetizer or snack, or for no reason at all other than they are so yummy!
Yields: ~50 puffs Prep Time: 30 mins Total Time: 40 mins
Ingredients ~
1/4 cup unsalted butter
1 medium (or 2 small) yellow onion, finely diced
12 ounces baby bella mushrooms, finely diced (stems included!)
2 tablespoons all-purpose flour
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
1 1 (17.3-oz / 490-gram) package puff pastry, thawed but still cold**
Instructions ~
Heat the oven to 400°F.
Melt the butter over medium heat, then sauté the mushrooms and onions, stirring occasionally, until all the liquid evaporates, about 8 minutes.
Generously sprinkle with salt and pepper. Add the flour and cook for 30 seconds to 1 minute, stirring constantly, to get rid of the raw flour taste.
Add the cream and simmer, stirring often, until thickened, 1 to 3 minutes. Season with salt and pepper to taste. Let cool to room temperature (spreading on a plate and popping in the fridge or freezer speeds this up).
Roll each puff pastry sheet into a 10-inch square. Cut each into 2x2-inch squares (yielding about 50 total—it’s okay if they’re not perfect). Fill each with 1 teaspoon of the mushroom mixture, then bring the corners together and squeeze shut to create a bundle. Place into a mini muffin pan.
Bake for 25 to 30 minutes, until golden brown. (Bake for an additional 5 minutes or so if baking from frozen.)
Serve hot, warm, or at room temperature.
Recipe From: Emma at Food52
**Homemade Puff Pastry Recipe
Yields: 1 Prep Time: 15 mins Total Time: 15 mins
Ingredients ~
1 cup (125 grams) all-purpose flour
1/4 teaspoon fine salt
10 tablespoons high-quality butter (5 ounces), cold
1/3 cup ice cold water
Instructions ~
In a medium bowl, add the flour and salt. Stir to mix.
Next, cube the butter and then add it to the flour bowl. Using a pastry blender or two knives, cut the butter into the dough. It will be very crumbly, and you're done when the butter is in uniform pieces all about the size of peas.
Next, make a hole in the center of the dough and pour in all of the water. Using a fork, stir to combine the dough.
Flour a cutting board, and add the dough. Pat it into a rough square. You will still see chunks of butter and it will seem too dry, but do not add extra water. The dough will come together with each roll.
Flour the rolling pin, and roll the dough out in front of you into a rectangle about 10" long. No need to be too precise here.
Fold the bottom third of the dough over the middle of the dough. Fold the upper third of the dough on top of the middle too. Rotate the dough one-quarter turn, and repeat. Use additional flour as needed to prevent the dough from sticking.
Roll out, fold, and turn the dough at least 6 or 7 times.
When done, wrap the dough in plastic wrap and chill for at least one hour, or overnight. Dough may be frozen, too.
Roll out with flour for desired puff pastry use. Please note that this recipe does not have baking temperature and time, because you're supposed to use this pastry in any recipe that calls for one sheet of puff pastry. Understand?
Recipe From: Dessert for Two
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