Jane Windham’s Mushroom Puffs
I have an appetizer recipe for you today that is delicious! I’m calling it Mushroom Puffs because it’s made with puff pastry, Brie cheese, portabella mushrooms, and a few other good things. With a mix of those ingredients, you can’t go wrong!
I was served something similar this past weekend when we were visiting with our friends Rick and Trish. They had invited another couple to dinner, and they brought this appetizer with them. Everyone thought it was wonderful, and it quickly disappeared. I asked about the recipe and Mercedes described how she had made them. So I recreated them today so I could pass along the recipe to you.
1 box frozen Puff Pastry,
2 packages baby portabella
mushrooms, cleaned, wiped
dry, and chopped
1 onion, chopped
3 cloves garlic, chopped
2 tablespoons butter
2 tablespoons white wine
1 tablespoon heavy cream or
half ‘n half
1 teaspoon dried thyme
salt and pepper to taste
1 round Brie cheese
1/2 cup grated Parmesan
1. Melt butter in a pan. Add the chopped garlic and onions. Saute for about 10 minutes.
2. Add the chopped mushrooms to the pan with the onions and garlic and continue to cook for about 20 minutes on medium heat. Stir frequently and press the mixture with the back of a wooden spoon as it is cooking. Cook until all moisture evaporates.
3. Add the dried thyme, salt, pepper, wine, and cream. Stir until thoroughly mixed. Remove from the heat and set aside to cool.
4. Preheat the oven to 375 degrees.
5. Dust a surface with flour and unroll the sheets of puff pastry. Cut out round shapes or squares and place on ungreased cookie sheets.
6. Place a spoonful of the mushroom mixture on top of each piece of pastry.
7. Remove the rind from a wheel of Brie cheese and slice it into thin pieces about 1 inch in size. Place a piece of Brie cheese on top of the mushroom mixture.
8. Bake at 375 degrees for 12-15 minutes or until the pastry is golden. Watch carefully to prevent overcooking. Add a little of the grated Parmesan cheese to the top of each one while still warm.
9. Serve immediately.
Notes: The mushroom mixture could be made ahead and refrigerated.
First, you will need some frozen puff pastry. Take it out to thaw about 20 minutes before you are ready to use it. You will use both sheets for this recipe.
Chop one onion and 3 cloves of garlic. Melt 2 tablespoons of butter in a pan and saute the onions and garlic on medium heat for about 10 minutes.
Meanwhile, clean and wipe dry 2 packages of baby portabella mushrooms.
Chop the mushrooms and add them to the pan with the onions and garlic. Continue to cook for about 20 minutes on medium heat. Stir frequently and mash the mixture with the back of a wooden spoon as it cooks. Let all the moisture evaporate. Add 1 teaspoon dried thyme, and salt and pepper to taste.
Add 2 tablespoons of white wine to the mixture. This is our favorite, inexpensive wine that we like during the summer, and it’s a good accompaniment to these mushroom appetizers!
Add 2 tablespoons of heavy cream or some half ‘n half to the mushroom mixture and stir until all is mixed together. Set aside and let cool.
Spread some flour on a surface and unroll both sheets of puff pastry. Use a cookie cutter to cut out some round shapes, or you can just cut some squares if you’d like. Transfer the cut outs to ungreased cookie sheets.
I used my finger to make some little wells in the center of each shape, but you really don’t have to do this.
Next you will need a wheel of Brie cheese.
Unwrap the cheese and cut off the rind. Slice it into thin pieces about 1 inch in size.
Place a spoonful of the mushroom mixture onto each cut out and lay a piece of Brie cheese on top of the mixture. Bake at 375 degrees for about 12-15 minutes or until the pastry is golden.
Add a little fresh grated Parmesan cheese to each top while still warm.
Serve immediately and enjoy!