Friday, November 18, 2011

Mushroom Lovers Pastry

Gorgeous Mushrooms


I LOVE mushrooms.  There, I said it.  My dreams are of eating fresh porcinis in Italy and gorging until I can’t take it anymore. “Make me suffer.” I would say.  Did I mention that I was being fed by the muscular, to die for model in the Ralph Lauren Polo ads?  The tall, dark and handsome one? Who I think I read was married and has two children and really plays polo. Well, we all should have dreams, shouldn’t we?  Alas, back to the mushrooms.

Saute the Mushrooms

This dish falls under appetizers or it could be served with a salad in which case it makes a delightful light lunch or supper- since I know not many of us lunch anymore. I used creminis in this recipe but portabellos would work good too. And I did mix in about 1/2c of dried mushrooms consisting of porcinis and shitakes.  (Reconstituted of course!)  Yes, these would also be a great Thanksgiving appetizer for many reasons. Want to hear them? OK-they are quick. And they are hot. And they are flaky and crispy and soothing. And who doesn’t need soothing now and then? Oh, and did I mention buttery?  And easy. And you could make them ahead and reheat them for a few minutes in a 350 degree oven.

My very even 4" squares

I will give you the recipe, but please, first YOU HAVE TO READ THIS. I feel very alone out here in cyberspace. I know many of you are reading what I’m writing because I’ve had over 600 views which I think isn’t bad for my first month. I’ll take it and I’ll try to take better pictures but please, could someone just leave me a comment? It would make me feel like I’m not talking to myself. All you have to do is click comment at the end of this rant and a little comment box should pop up. Please?

Not Perfect, But Scrumptious!


Mushroom Lovers Pastry

1 lb mushrooms sliced and cleaned (See notes above)
½ lb wild mushrooms or a ½ c dried and reconstituted
2T olive oil
2T butter
2 sliced garlic cloves
1/2t dried thyme or 1t fresh
2T cognac
2 T sour cream or heavy cream
Salt and Pepper to taste
1 pkg frozen puff pastry, thawed and rolled to ½ its thickness

Preheat oven to 400.

Clean and slice mushrooms. Heat oil,  butter and garlic in large frying pan. Add shrooms and sauté over medium heat for 5 minutes until they start to release a bit of water. Add wild shrooms and thyme and cook for another 5 minutes.

Deglaze pan with Cognac. Lower heat and add cream and simmer for a minute, Add salt and pepper to taste.

Cut pastry after rolling into 4 inch squares. (You can see how accurate I am.) Place on parchment paper. Leaving a ½ inch border place about a tablespoon of shrooms in the lower right hand corner of the square. Fold the upper corner over the top and you should have a cute little triangle. Repeat. Crimp edges with a fork.

Bake for 25 minutes until pastry is puffy and golden.

I couldn't leave him out, could I?


Not bad, huh?






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7 comments:

  1. Thanks, Meirav. They are very good. I appreciate your writing! It is nice to know someone is out there!

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  2. Mmmmm, looks great. Nice recipe. Mushrooms and cream is a classic combo. If you elect to use the sour cream option we're kinda sorta in Mushroom Stroganoff territory - an interesting riff. Anyway, I'm enjoying your blog so don't get discouraged at the lack of comments - it takes awhile. Thanks for another great recipe.

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  3. You are too nice, Mr. Kitchen Riffs. I always appreciate your comments and I also very much appreciate your photo tips. I promise I will work at it! Actually that is the part of this that drives me crazy!!!

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  4. I'm definitely making these when I get home for my own family. I'll let you know how it all turns out. now i have a ton of new recipes to show off to my family!

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  5. Oh, Katie. I can tell you and Zoe are working hard tonight! I'm proud of you for finishing your presentation. Feel good!

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