Wild Mushroom Puff Pastry

Wild Mushroom Puff Pastry

18
Susan 3

"If you love mushrooms, this is your recipe. Elegant and easy!"
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Ingredients

35 m servings 484 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 484 kcal
  • 24%
  • Fat:
  • 33.8 g
  • 52%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 409 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F.
  2. Heat olive oil in a large skillet over medium-high heat. Add shallot; cook and stir until tender, about 5 minutes. Lower heat to medium-low and add mushrooms. Cook and stir until mushrooms reduce by half, about 15 minutes. Stir in roasted garlic, Parmesan cheese, and thyme. Season to taste with salt and pepper. Stir in cream. Remove from heat and allow mushroom mixture to cool. It will thicken as it cools.
  3. Unfold pastry sheet onto floured surface and lightly roll into a 12 x 15 inch square. Cut into eighteen 3 inch squares. Place a mounded teaspoon of mushroom filling in the center of each square. Fold pastry over filling to form a triangle. Pinch edges firmly together with a fork to seal.
  4. Bake 12 to 16 minutes, or until golden brown. Serve hot or at room temperature.

Reviews

18
  1. 20 Ratings

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Most helpful positive review

I made quite a few changes with this based on what I had in my kitchen. I used onion instead of shallots, oregano instead of thyme, and butter and milk instead of heavy cream. Still, it turned...

Most helpful critical review

Although the recipe says a package of puff pastry dough, the recipe made it sound like only one sheet was needed. I did struggle a bit getting the pastry into the proper size, ended up with way...

Although the recipe says a package of puff pastry dough, the recipe made it sound like only one sheet was needed. I did struggle a bit getting the pastry into the proper size, ended up with way...

I made quite a few changes with this based on what I had in my kitchen. I used onion instead of shallots, oregano instead of thyme, and butter and milk instead of heavy cream. Still, it turned...

These were fantastic. I didn't measure anything though. I used some dehydrated wild mushrooms that i had, and i have no idea how much they weighed. The dehydrated mushrooms worked surprisingly w...

The pastry is a bit tricky to work with, but if you roll it thin enough, and don't stuff them too much, it works quite well. I used dried thyme, and it tasted great - to liven the recipe up, tho...

Yum! skipped the cheese for a dairy free version. DELISH

this was excellent...I couldn't get the puff pastry to turn over and seal( put a bit too much shrooms in the middle)so I just boated it up around the shrooms and it puffed right up like a tart, ...

This recipe was very yummy. A hit with my husband and Child. Thank You

I addeed minced pork.

I am going to try this again. I did not have access to Wild Mushrooms and used Button and Baby Portabella's instead. It was very very watery. I also had difficulty cutting the pastry into the ...