I made a batch of mushroom puffs for my bento a few days ago. They were good, so I thought I’d share the recipe. I like to give my food a little Asian twist, so I used shiitake mushrooms as well as white mushrooms. They make great party and bento food.
Ingredients (makes about 15):
- 300g puff pastry (rolled out) – I used Jus Rol
- 2 shittake mushrooms, reconstituted and finely diced (save the mushroom water to make a yummy mushroom broth)
- 2 white mushrooms, finely diced
- 1 clove of garlic, mashed (finely minced, then mashed with knife to release juices)
- a handful of finely chopped parsley
- 1 tsp of soy sauce
- salt and black pepper to taste
- 1 tsp of unsalted butter
- a good sprinkle of dried thyme
- 30g feta cheese, crumbled (optional) – halve the soy sauce and omit salt if using feta
1. Preheat oven at gas mark 7. Using cookie cutters, cut out desired shapes from puff pastry dough. I used heart- and star-shaped cutters that are about 6-7 cm at widest points. Your pastry cut-outs should be in even numbers, i.e. if you are making 15 hearts, you should have 30 hearts cut out. Place the puff pastry shapes onto baking tray lined with baking paper.
2. In a heated skillet, melt the butter. Add mashed garlic and sauté until aromatic. Add in mushrooms, dried thyme, soy sauce, and black pepper.
3. Cook for several minutes until mushrooms are cooked (don’t overcook as they still need to go into the oven). Taste and adjust seasoning accordingly.
4. When mushrooms are ready, remove from heat. Add crumbled feta and chopped parsley.
5. Spoon 1/2 to 1 tsp of mushroom mixture to the middle of the pastry base. Then lay a corresponding shape over the mushroom mixture and gently press edges to seal. I didn’t seal mine completely as I wanted the mushrooms to poke out.
6. Using a smaller cookie cutter, cut out smaller shapes from the remaining dough and gently press the smaller onto the top of the filled shapes. If you like, you can egg-wash the pastry before baking to achieve a nice golden sheen. I didn’t have time, so I omitted the egg-wash.
7. Repeat and make another 14. Bake until pastry becomes golden brown.