Mushroom Puffs

These little savory bites are very hearty and with a small salad, can be a delightful small meal!! The puff pastry holds so much flavor with the filling of mushrooms, herbs and cream, you will want more than just one! This is a nice appetizer before a heavier meal or perfect as your savory course for your tea table. Enjoy!

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Mushroom Puffs

Author: Anita Casano

These little savories are pretty hearty and with a small salad, they can make a small meal all by themselves! They are perfect for an appetizer and as a savory for your tea table!

Ingredients

Mushroom Puffs

• 1 Tbls butter
• 1 ½ tsp olive oil
• 1 Tbls minced shallot
• 2 cloves garlic, minced
• 1 (8 oz) container fresh baby portobello mushrooms, cleaned and finely chopped
• 1 ½ tsp chopped fresh thyme
• 2-3 stalks of celery, finely chopped
• 1 tsp worcestershire sauce
• 1 tsp kosher salt
• ¼ tsp ground black pepper
• 1 pinch of ground red pepper
• ½ cup heavy whipping cream
• 4 large eggs, beaten
• 8 frozen puff pastry shells
• Garnish with a little bit of Thyme

Instructions

Mushroom Puffs

1. Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
2. In a large saute pan, heat butter and olive oil over medium high heat. Add shallots and garlic; cook, stirring occasionally, until translucent and aromatic, about 1 minute. Add mushrooms and thyme, cook, stirring occasionally, until softened, 5-7 minutes.
3. Add Worcestershire, salt, black pepper, and red pepper, stirring until incorporated. Cook, stirring occasionally, until all the liquid has evaporated, and the pan is completely dry, about 2-4 minutes. Add a little bit of the cream; cook, stirring occasionally, until thickened, about 5 minutes. Let cool to room temperature.
4. Place puff pastry shells on the prepared pan 1 ½ inches apart.
5. Bake about 10-15 minutes. Reduce oven temp to 350 degrees and continue baking another 10-15 minutes more.
6. Remove from the oven and let cool for 5 minutes. Gently press down the center of the puff pastry to create a well.
7. Whisk eggs and the rest of the cream together. Add to Mushroom mixture.
8. Spoon about 3 Tbls cooled mushroom mixture into each pastry shell.
9. Bake until golden brown and center is set, 15-18 minutes. Let cool for 5 minutes before serving. Garnish with a little bit of thyme

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