Recipe by AshleyV
"These are absolutely scrumptious, and can be made with either phyllo dough or puff pastry. I prefer to make these with puff pastry, as it's easier to work with. Cook the mushrooms in sherry rather than white wine. Personal preference only!"
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dry white wine
salt to taste
1 (17.5 ounce) package
frozen puff pastry, thawed
grated Parmesan cheese
I cut the recipe in half, following the recipe using the suggested sherry. The mushrooms (it took an 8-oz container of criminis) were marvelous! My whole house smelled divine while they were simmering! I wasn't sure what the bundles were supposed to look like, but for us there was too much puff pastry and not enough mushrooms. The cooking time for the mushrooms was off because it took about 15 to 20 minutes to get it down to what I thought would not be absorbed at all, and I drained off a lot of buttery/mushroomy liquid--maybe too much butter? I baked them for about 20 minutes, and the bundles still had quite a bit of translucent pastry left, but I took them out and let them sit for a while because I had made them ahead of dinner. I put them back in the oven before dinner to finish browning up, and that worked well. In fact, that would make this a really great dish to serve to company because you could parbake them ahead of time and then stick them back in the oven to finish up just before dinner was to be served. I will try these again because they are gorgeous and perfect for a guest plate! I am wanting to see what others do with this recipe. And I do recommend the sherry! Thanks, AshleyV!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 476
** Calories from Fat: 323
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