Amazing Mushroom Triangles Recipes

CRISPY MUSHROOM FILO TRIANGLES

Steps:

• Pan fry the chopped mushrooms in the olive oil until cooked down and water evaporated (about 10 minutes).
• Tip the mushrooms into a bowl, then add the onions, parsley, spinach, herbs and cream cheese. Finally, add plenty of salt and pepper, then combine well.
• Lay a sheet of filo pastry out on a wooden board or work surface and brush all over with olive oil. Lay another sheet of pastry on top.
• Cut into 5 strips across the width. Place about a teaspoon of mushroom mixture at one end of a strip and fold over to make a triangle (see video). Keep folding the triangle over onto itself until the strip of pastry has all been used up.
• Repeat with the other four pastry strips, then repeat until all the mushroom mixture has been used up.
• Place on baking sheets, brush all over with olive oil, then bake at 355F / 180C for 20 to 25 minutes until browned and crisp.

MUSHROOM AND BACON TRIANGLES

Steps:

• Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
• Cook the bacon in a 10-inch skillet over medium-high heat until crisp. Remove the bacon from the skillet and drain on paper towels. Crumble the bacon.
• Pour off all but 1 tablespoon drippings. Add the mushrooms, onions, garlic and thyme and cook until the mushrooms are tender and the liquid is evaporated. Remove the skillet from the heat. Return the bacon to the skillet. Add the Swiss cheese and cream cheese and stir until the cheeses are melted.
• Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 16 (3-inch) squares. Repeat with the remaining pastry sheet, making 32 in all.
• Place 1 tablespoon mushroom mixture in the center of each square. Brush the edges of the squares with the egg mixture. Fold the pastry over the fillling to form triangles. Press the edges to seal. Place the filled pastries onto baking sheets. Brush with the egg mixture.
• Bake for 20 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

IVO'S MUSHROOM LEEK PUFF PASTRY TRIANGLES

Steps:

• Clean the mushrooms and slice them into slices 1/4" thick.
• Heat half the oil and butter in a pan over high heat and add the mushrooms and garlic while the butter is browning.
• Grind some pepper over the mushrooms and salt to taste.
• As the mushrooms lose moisture and shrink, turn the heat down to medium and continue to fry the mushrooms, turning the slices regularly until they are dark brown. Drain on paper towels, and then chop into smaller pieces.
• Remove the outer leaves of the leek and cut off the dark green parts and the bottom 1/2". You're aiming for the white and light green parts of the leek. Halve the leek lengthwise and rinse all layers to clean.
• Slice across the leeks thinly, then roughly chop all pieces coarsely. Fry these in more butter in the same pan used for the mushrooms until they are soft, and then drain onto paper towels.
• Packages of puff pastry generally contain two sheets, you'll only need one. Take it out and let it defrost (takes about 30-40 minutes).
• In a bowl, mix the mushrooms pieces, the leek, the cheddar and the sour cream. Sometimes it helps if you slice the leek into pieces - easier to mix that way. Preheat the oven to 400°F.
• Roll out the puff pastry slightly on a floured surface. Cut out 4 squares, about 4-5" to the side.
• Put a generous dollop of the leek-mushroom mixture onto one half of each square and fold over the corner to make a triangular pocket. Use a fork to press the folded seam together.
• Repeat for the other squares until you have 4 triangular turnovers.
• Baste the triangles with the melted butter.
• Bake in the oven on a cookie sheet until golden-brown and puffed (takes about 20 minutes). Serve warm.