Wild Mushroom Puff Pastry Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jan. 3, 2009
good taste if you like mushrooms...my puff pastry didn't come out right. spreading butter between sheets will give you a nice golden brown and make it tastier.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 2, 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.
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Cooking Level: Expert

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Reviewed: 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!
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Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Jan. 1, 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.
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Cooking Level: Expert

Home Town: Delran, New Jersey, USA
Living In: Salisbury, Maryland, USA

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Reviewed: Oct. 4, 2007
This recipe was very yummy. A hit with my husband and Child. Thank You
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