Wild Mushroom Puff Pastry Recipe - Allrecipes.com
Wild Mushroom Puff Pastry Recipe
  • READY IN 35 mins

Wild Mushroom Puff Pastry

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 36 triangles Change Servings
  • PREP

    25 mins
  • COOK

    10 mins

    35 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 30, 2008

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 out great and my boyfriend and I both loved them! I'd like to try it with regular pastry, since I had a problem keeping the puff pastry closed, but the puff pastry is SOOO tasty!

Most Helpful Critical Review
Jan 01, 2008

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 too much filling, at which point I realized I should have used both sheets. The filling was tasty, and if you are good with pastry - would make a nice appetizer, although I though they lost a lot once they cooled to room temperature. Much better when hot. It reminds me of one of my favorite recipes, which used the very thin sliced pepperidge farm bread cut into circles and fit into buttered muffin tins. You can bake the bread until golden and remove from the cupcake tins, you have little tart shells, then, and you could use this recipe as a filling. I think I would try that next time since I struggled with the pastry dough.


20 Ratings

Dec 02, 2008

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 well, I rehydrated them in skim milk, then in warm water, then dried them and fried them a little in the onion and garlic and oil. I also only used one sheet of puff pastry since I was only cooking for the two of us. I was too lazy to convert the measurements so i just put everything together. I didnt have any shallots so I used onion. I probably used more cream since I like things saucy. I had a lot of extra mushrooms and sauce so I kept it warm and put a little on top of the pastry when it was time to eat. My husband really liked these and even went back and ate some cold ones later. It is a very classy side for a beef or chicken dish. I will definitely be making these again.

Jun 25, 2010

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, though, I added a large splash of balsamic vinegar into the mushroom mix while looking them. It gave the recipe that extra touch. SO delicious!

Oct 22, 2010

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

Oct 06, 2010

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, I added a bit of stilton to the top and namnam!

Oct 04, 2007

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

Jul 27, 2010

I addeed minced pork.


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  • Calories
  • 484 kcal
  • 24%
  • Carbohydrates
  • 33.4 g
  • 11%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 33.8 g
  • 52%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 11.2 g
  • 22%
  • Sodium
  • 409 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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