Ingredients
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1 sheet puff pastry, 10 x 10 inch thawed, and rolled out 1/8-inch thickness
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4 tablespoons butter
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4 cups mixed mushrooms, whole (mixture, your choice)
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3/4 cup onion, sweet, coarsly chopped
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1/2 teaspoon pepper, cayenne
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1/2 teaspoon salt, sea
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1/4 cup white wine, good quality
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1/4 cup creme fraiche or 1/4 cup sour cream
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3 tablespoons parmesan cheese, finely grated, good quality
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2 teaspoons thyme, fresh, chopped
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1 egg, lightly beaten
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1 shallot, small, french, finely chopped
Instructions
- Preheat oven to 400.
- Lay pastry on a lightly floured surface and trim to form square.
- Cut the pastry into 36 squares and place on baking sheet, then brush lightly with egg.
- Bake until golden 10 - 12 minutes and remove from oven, let cool.
- Lower the heat to 350.
- Heat the butter in a pan over med - high heat. Add the mushrooms, onions and shallots.
- Season with the sea salt and cayenne pepper and cook until mushrooms brown - 10 minutes.
- Add the wine and cook until it has all been absorbed.
- Put the mushrooms mixture, creme fraiche, cheese and herb in a food processor or mixer and pulse 2 - 3 times, just until the mixture is combined, you don't want to puree it.
- To assemble cut each puff-pastry square in half crosswise and fill with 1/2 tsp mushroom filling.
- Then bake for 5 minutes.
- This is best served warm.