I thought I would share this recipe that we’ve used at holiday parties and at Christmas Eve and New Years Eve buffets. These are nice either served cold or warm and can be kept hot in a chafing dish. I prefer them cold. Put them on a nice platter that is lined with a colored foil and some sprigs of herbs such as thyme or rosemary for a nice presentation. They’re a little work, but well worth it. Puff pastry in different brands can be found in the frozen section of your supermarket. It usually comes four large rectangular sheets to the box.
2 packages frozen puff pastry
1 pound mushrooms, finely chopped
1/4 cup of butter
1/2 cup finely chopped onion (white or Vidalia)
1/4 cup white wine
1 large egg, beaten together with 4 Tablespoon heavy cream
1 teaspoon dried thyme
1/4 cup fresh parsley, chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
celery seeds (in jar in spice section of market)
1 garlic clove or two teaspoons jarred chopped garlic
Defrost the puff pastry according to package directions. Saute the mushrooms and garlic in butter; add the parley and onion. Season the softened mushroom mixture with salt, thyme and pepper. Saute further until the liquid evaporates. Add the wine and cook the mixture until it becomes dry. Let cool. On a floured rolling surface, roll out 1 pastry sheet to 1/8 inch thickness. Cut out 24 circles with 2 inch round cookie cutter (if you do not have one, use a glass with a 2 inch rim dipped in flour). Place teaspoon of mushroom mixture on each piece of pastry dough leaving a 1/4 inch edge. Using a second piece of pastry, roll out and cut 24 more circular 2″ pieces. Use these for covering the first batch of filled rounds. Press down the edges and use a table fork to seal the edges. Put pastries on large ungreased baking sheets and brush with beaten egg, cream mixture. Cut a slit on top of each pastry to vent the steam. Repeat the process using the second package of pastry.
Bake in a 375 degree Fahrenheit oven for 14 minutes or until mushroom appetizers are puffed up and golden.
When lightly browned, remove to wire baking rack to cool. Serve warm or cold, but not do not refrigerate unless you are planning on serving them a few hours later. You may also freeze these in between sheets of waxed paper after they have cooled and reheat in a conventional oven. They do not microwave well.
I hope these are a big hit at your next holiday gathering.