Cheese And Thyme Wrapped Mushrooms Recipes

CHEESE & THYME WRAPPED MUSHROOMS

Steps:

• Heat oven to 220C/fan 200C/gas 7 and put a baking sheet in to heat. Slice the goat's cheese into 4 equal pieces, leaving the rind on. Turn the mushrooms cup-side up. Sit a circle of cheese in the middle of each mushroom, then top with a sprinkling of thyme. Season with salt to taste, but be generous with the black pepper.
• Cut the pastry into 4 strips, lengthways. Wrap each mushroom in a strip of pastry, so that the ends of the pastry are underneath the mushroom. Make slashes on top of the pastry with the tip of a sharp knife. Brush the exposed sides of the mushroom with the oil to stop them drying out as they cook.
• Lift the mushrooms onto the hot baking sheet and return to the oven for 15 mins, or until the pastry is golden and well-puffed, the cheese oozing and the mushrooms tender.

SAUTEED MUSHROOMS WITH THYME

Steps:

• In a large skillet, heat olive oil over medium-high heat. Add red onion, halved and thinly sliced; cook, stirring often, until browned, 3 to 5 minutes.
• Add button mushrooms, trimmed and thinly sliced, dried thyme, coarse salt, and ground pepper. Reduce heat to medium; cover, and cook until mushrooms are tender, about 10 minutes.
• Remove lid; cook until liquid has evaporated and mushrooms are browned, about 2 minutes more. Serve warm, or let cool before refrigerating, covered. Reheat gently on the stove (or in the microwave).

MUSHROOM CRESCENTS

Steps:

• In a bowl, beat cream cheese and butter until smooth; stir in flour. Cover and refrigerate dough for at least 1 hour. Meanwhile, in a skillet or saucepan over medium heat, saute mushrooms and onion in butter until tender. Remove from the heat. Add cream cheese, salt, thyme and pepper; stir until cheese is melted. Cool to room temperature. On a floured surface, roll dough to 1/8-in. thickness. Cut into 3-in. circles. Combine egg and water; lightly brush edges of circles. Place about 1 teaspoon of filling in center of each circle. Fold over; seal edges. Brush with egg mixture. Bake at 400° for 15-20 minutes or until golden brown.

CHEESE AND THYME WRAPPED MUSHROOMS

Steps:

• heat oven to 220C and put a baking sheet in to heat.
• slice goats cheese into four pieces and leave rind on (tip - heat the knife in hot water to make slicing easier)
• remove the stem from the mushrooms and clean up if needed. Put a circle of cheese in each mushroom. top with a sprinkling of thyme and season if desired.
• Cut pastry into 4 strips lengthways. Wrap each mushroom in a strip of pastry so the ends are underneath. Make slashes on the top of each pastry with a knife but donr go all the way through and brush the exposed mushroom with the oil.
• bake on the hot sheet for 15 mins until pastry is golden and cheese is oozy and delicious.

CHEESE AND THYME WRAPPED MUSHROOMS

Steps:

• Heat oven 200 C, place a baking sheet in to heat.
• Slice goats cheese into 4 equal pieces, leaving the rind on.
• Turn the mushrooms cut side up.
• Sit a piece of cheese in the middle of each mushroom.
• Top with some thyme leave and season to taste.
• Cut pastry into 4 strips lengthways.
• Wrap each mushroom in a strip of pastry so that the ends of the pastry are under the mushroom.
• Make slashes on top of the pastry with the tip of a sharp knife.
• Brush exposed sides of mushroom with oil.
• Place them on hot baking sheet, cook 15 - 20 minutes til pastry is golden and cheese oozing and mushroom is tender.