Ivos Mushroom Leek Puff Pastry Triangles Recipes

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LEEK, MUSHROOM AND GOAT CHEESE TART



Leek, Mushroom and Goat Cheese Tart image

This savory tart is built upon a layer of store-bought puff pastry and topped with goat cheese, fennel, mushrooms and leeks. It makes an impressive (and easy) party appetizer or weeknight dinner for two.

Provided by Celia Barbour

Categories     appetizer

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 8

1 small bulb fennel
2 medium leeks, white and light green parts only, halved lengthwise and rinsed carefully to remove any dirt from inner layers
16 medium cremini or white mushrooms (about 1 pound)
1 tablespoon plus 1 teaspoon olive oil
Salt and pepper
1 14-ounce package puff pastry (like Dufour), defrosted according to package directions
3 eggs
8 ounces goat cheese

Steps:

  • Heat oven to 400 degrees. Trim fennel of green top and root end, reserving fronds, and quarter bulb from top to bottom. Using a mandoline or very sharp knife, cut fennel and leeks into paper-thin slices. Clean and slice mushrooms.
  • Heat 1 tablespoon oil in a skillet over medium heat; add fennel and leeks and sauté until just tender but not brown, about 6 minutes. Transfer to a bowl and set aside. Heat remaining teaspoon of oil in skillet over medium-high heat; add mushrooms and sauté until they release all their liquid and most of it boils away, about 5 minutes. Combine fennel mixture with mushrooms and sauté together briefly; season with salt and pepper. Remove pan from heat.
  • Unfold puff pastry onto lightly floured surface; cut in half lengthwise to form two long rectangles. Gently roll out each rectangle to approximately 5 by 14 inches and place on cookie sheet (or cut into two circles, if desired). Trim edges by 1/4 inch strips all around; set strips aside. Break one egg into a small bowl; beat slightly. Brush edges of pastry with some egg. Use trimmed strips to make a raised border on each. (Or, fold pastry edges over to form a rim.) Brush entire surface with remaining beaten egg. Prick interior of pastry all over with a fork. Bake until pale gold, about 10 minutes. If pastry has puffed up inside edge, press it down gently. Set aside.
  • Meanwhile, combine remaining eggs with 6 ounces goat cheese and blend until smooth. Spread onto pastry. Return to oven and bake just until set, about 4 minutes. Remove from oven and spread with mushroom-leek mixture. Crumble remaining cheese on top. Just before serving, broil tarts on low heat for 2 to 3 minutes, until tarts are warm and cheese softens. Garnish with fennel fronds.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 19 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 307 milligrams, Sugar 2 grams, TransFat 0 grams

WILD MUSHROOM PUFF PASTRY



Wild Mushroom Puff Pastry image

If you love mushrooms, this is your recipe. Elegant and easy!

Provided by Susan

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 35m

Yield 8

Number Of Ingredients 9

1 tablespoon olive oil
1 shallot, minced
1 pound assorted wild mushrooms, sliced
2 cloves roasted garlic, minced
1 cup grated Parmesan cheese
1 bunch fresh thyme, leaves stripped and chopped
salt and black pepper to taste
½ cup heavy cream
1 (17.25 ounce) package frozen puff pastry, thawed

Steps:

  • Preheat oven to 400 degrees F.
  • Heat olive oil in a large skillet over medium-high heat. Add shallot; cook and stir until tender, about 5 minutes. Lower heat to medium-low and add mushrooms. Cook and stir until mushrooms reduce by half, about 15 minutes. Stir in roasted garlic, Parmesan cheese, and thyme. Season to taste with salt and pepper. Stir in cream. Remove from heat and allow mushroom mixture to cool. It will thicken as it cools.
  • Unfold pastry sheet onto floured surface and lightly roll into a 12 x 15 inch square. Cut into eighteen 3 inch squares. Place a mounded teaspoon of mushroom filling in the center of each square. Fold pastry over filling to form a triangle. Pinch edges firmly together with a fork to seal.
  • Bake 12 to 16 minutes, or until golden brown. Serve hot or at room temperature.

Nutrition Facts : Calories 483.8 calories, Carbohydrate 33.4 g, Cholesterol 31.4 mg, Fat 33.8 g, Fiber 2.1 g, Protein 11.2 g, SaturatedFat 11.7 g, Sodium 360.8 mg, Sugar 1.4 g

MUSHROOM & LEEK PIE



Mushroom & Leek Pie image

In the Pacific Northwest, we make a savory pie with mushrooms and leeks. We prefer chanterelle, but baby portobello or oyster mushrooms will also delight your diners. -Vickie Woods, Salem, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
12 ounces fresh chanterelle, baby portobello or oyster mushrooms, or a combination of mushrooms
3 tablespoons butter, divided
1 medium leek (white portion only), halved and sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
4 large eggs
3 tablespoons heavy whipping cream
Minced fresh parsley, optional

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Wipe mushrooms clean with a damp tea towel. Trim stems; quarter or slice large mushrooms., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan., In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly., Sprinkle 1/2 cup cheese onto bottom of crust. Top with mushroom mixture; sprinkle with remaining cheese. In a large bowl, whisk eggs and cream until blended; pour over top., Bake on a lower oven rack until a knife inserted in the center comes out clean, 30-35 minutes. If desired, sprinkle with parsley before serving.

Nutrition Facts : Calories 338 calories, Fat 25g fat (15g saturated fat), Cholesterol 157mg cholesterol, Sodium 470mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

IVO'S MUSHROOM LEEK PUFF PASTRY TRIANGLES



Ivo's Mushroom Leek Puff Pastry Triangles image

This is my husband's creation, which I devoured with little shame. ;o) (Thanks to reviewer "lnsdzg" for the heads up regarding the couple of missing directions. Much appreciated!)

Provided by Sandi From CA

Categories     Savory Pies

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 sheet frozen puff pastry
1 leek
8 mushrooms (button or cremini)
1 garlic clove, minced
2 tablespoons grated sharp cheddar cheese (or other sharp cheese)
2 tablespoons sour cream
pepper
2 tablespoons butter, melted
2 tablespoons oil
1 beaten egg

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.

MUSHROOM AND BACON TRIANGLES



Mushroom and Bacon Triangles image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 32 servings

Number Of Ingredients 10

1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 egg
1 tablespoon water
2 slices bacon, diced
2 1/2 cups coarsely chopped mushrooms (about 8 ounces)
2 green onions, sliced (about 1/4 cup)
2 cloves garlic, minced
1/2 teaspoon dried thyme leaves, crushed OR 1 1/2 teaspoons chopped fresh thyme leaves
1/2 cup shredded Swiss cheese
1 package (3 ounces) cream cheese, softened

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.

CHEESY LEEK & BACON PUFF



Cheesy leek & bacon puff image

Cheesy leek & bacon puff, perfect for a buffet, by Merrilees Parker

Provided by Merrilees Parker

Categories     Buffet, Lunch, Main course, Snack, Supper

Time 1h10m

Yield Serves 8-10 as part of a buffet

Number Of Ingredients 8

2 tbsp light olive oil
140g rindless dry cure bacon , about 8 rashers, diced
25g butter
4 leeks , thinly sliced
2 tsp thyme leaves
140g fontina or gruyère , rind removed, cut into cubes
1 large egg
500g pack puff pastry , thawed if frozen

Steps:

  • Heat 1 tbsp of the olive oil in a frying pan and fry the bacon for 3-4 mins until it begins to crisp. Tip onto a plate lined with kitchen paper. Add the remaining olive oil to the pan with the butter and allow to melt before adding the leeks and thyme. Season and cook for 3-4 mins until softened. Place in a bowl with the crisp bacon and cheese, and allow to cool.
  • Whisk the egg in a small bowl with 1 tsp water, to make an egg wash. Cut one-third off the pastry and, on a lightly-fl oured surface, roll out to make a 15cm x 30cm rectangle, and place on a baking sheet. This will form the base of the tart. Pile the leek mixture in the middle of the base, leaving a 2cm surround. Roll the remaining pastry into a larger rectangle which will cover the leek mixture easily. Brush the edges of the pastry base with egg wash, then carefully lay over the larger rectangle and smooth the surface to get rid of any trapped air. Cut away excess pastry to form a tidy edge and glaze with egg wash. With the back of a fork, press to seal the edges. Chill for 30 mins.
  • Heat oven to 200C/fan 180C/gas 6. Brush the top of the pastry with more egg wash and season the top before baking. Cook for 10 mins, then reduce the heat to 180C/fan 160C/gas 4 and cook for 25-30 mins until puffed up and golden brown. Serve either hot or at room temperature.
  • To make ahead, freeze at end of stage 2 for up to a month, or refrigerate for up to a day.

Nutrition Facts : Calories 407 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 26 grams carbohydrates, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 2 milligram of sodium

VEGAN MUSHROOM AND LEEK ROLLS



Vegan Mushroom and Leek Rolls image

Classic sausage rolls are filled with a meat-based sausage mixture, but this hearty vegan version substitutes mushrooms, fennel and plenty of leeks, along with almond butter for creaminess and farro for a delightfully chewy texture. These are best served warm from the oven, or reheated if they cool down. Ketchup is a traditional sausage roll accompaniment, but these are so flavorful on their own they don't need it.

Provided by Melissa Clark

Categories     dinner, lunch, finger foods, vegetables, main course

Time 2h

Yield 4 rolls

Number Of Ingredients 15

1/2 teaspoon kosher salt, plus more as needed
1/4 cup farro
5 tablespoons extra-virgin olive oil
1 teaspoon cider vinegar or white wine vinegar
1 1/4 pounds mixed mushrooms, diced (about 8 cups)
2 large leeks, white and light green parts, cut lengthwise and sliced into 1/4-inch half-moons (about 2 cups)
1 cup diced fennel
2 teaspoons fresh thyme leaves, chopped
2 garlic cloves, finely grated or minced
1 teaspoon tomato paste
Pinch of red-pepper flakes (optional)
2 tablespoons soy sauce
1/2 cup creamy almond butter
1/4 cup chopped fresh parsley, cilantro or dill
1 (13- to 17-ounce) package frozen vegan puff pastry, thawed but still cold

Steps:

  • Bring a small pot of salted water to a boil, then add farro. Cook until tender, 20 to 30 minutes. Drain well and drizzle with 1 tablespoon olive oil and the vinegar while still warm, tossing to combine. Let the farro cool.
  • Heat oven to 375 degrees and line rimmed baking sheet with parchment paper.
  • While the farro cooks, prepare the filling: In a large skillet, heat 3 tablespoons olive oil over high heat. Add mushrooms and cook until just tender and golden brown, stirring infrequently so the mushrooms have a chance to sear, 8 to 12 minutes. Lower heat to medium and add remaining 1 tablespoon olive oil, leeks and fennel. Cook until leeks and fennel soften, 8 to 12 minutes. Add thyme, garlic, tomato paste, 1/2 teaspoon salt and pinch of red-pepper flakes, if using, and cook for another minute or until fragrant.
  • Add soy sauce to deglaze pan, scraping up the browned bits on the bottom. Transfer mushroom mixture to large mixing bowl and set aside to cool.
  • Add cooled farro, almond butter and herbs to mushrooms, and mix well.
  • Place the puff pastry dough between two sheets of parchment paper, and roll to about 1/8-inch thick. Cut pastry into 4 equal rectangles. In the center of each pastry, dollop a quarter of the mushroom mixture, forming it into a long "sausage" running lengthwise on the pastry strip.
  • Lightly brush one long edge of the pastry with water (to help seal the dough). Starting with the unbrushed sides of the pastry, firmly fold the pastry over the filling to make long rolls, pinching dough to seal. Place on prepared baking sheet, seam-sides down.
  • Bake until the pastry is golden brown, about 35 to 40 minutes. Serve warm.

WILD MUSHROOM AND LEEK GALETTES



Wild Mushroom and Leek Galettes image

Categories     Mushroom     Appetizer     Bake     Vegetarian     Fall     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

1 3/4-ounce package dried chanterelle mushrooms
4 tablespoons (1/2 stick) butter
1/2 cup minced leek (white and pale green parts only)
1 large shallot, chopped
6 ounces portobello mushrooms, stems and gills removed, caps finely chopped
1/2 cup dry white wine
6 tablespoons fresh soft goat cheese (such as Montrachet)
3 tablespoons minced fresh parsley
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

Steps:

  • Place dried chanterelles in small bowl. Pour enough hot water over to cover chanterelles; let stand until softened, about 30 minutes. Drain. Finely chop.
  • Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add leek and shallot; sauté 2 minutes. Add 2 tablespoons butter, then portobellos and chanterelles; sauté until tender, about 5 minutes. Add wine; simmer until liquid is reduced by half, about 2 minutes. Add 2 tablespoons goat cheese; stir until slightly thickened, about 1 minute. Season with salt and pepper. Stir in 2 tablespoons parsley. Remove from heat.
  • Position rack in center of oven; preheat to 375°F. Line baking sheet with parchment paper. Roll out puff pastry sheet on floured surface to 12x12-inch square. Using 4-inch-diameter biscuit cutter or bowl as guide, cut out 4 pastry rounds. Using small cookie cutters, such as those with leaf shape, cut out decorative designs from remaining pastry, if desired. Place rounds on baking sheet, spacing apart. Spread 1 tablespoon goat cheese atop each. Spread mushroom mixture evenly atop each to within 1/2 inch of edge, dividing equally. Turn pastry edges upward slightly to hold topping in place. Place decorative pastry cutouts on baking sheet around galettes.
  • Bake until pastry is puffed and golden, about 15 minutes for decorative cutouts and 30 minutes for galettes.
  • Sprinkle galettes with 1 tablespoon parsley. Top with cutouts, if desired.

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From eatyourbooks.com


CHICKEN, LEEK, MUSHROOM & PUFF PASTRY PIE - COOKING CIRCLE
Method. Step 1. Place the chicken, lardons, mushrooms, leeks and picked thyme in a bowl with the oil and season with salt and pepper. Step 2. Ensure that the grill plate and crisping basket are removed from pot. Select ROAST, set the temperature to 190°C and set time to 15 minutes. Select START/STOP to begin preheating.
From cookingcircle.com


MUSHROOM & BACON TRIANGLES – [STAGE] PUFF PASTRY
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.
From stage.puffpastry.com


RECIPE IVOS MUSHROOM LEEK PUFF PASTRY TRIANGLES - YOUTUBE
Recipe - Ivos Mushroom Leek Puff Pastry TrianglesINGREDIENTS:-1 sheet frozen puff pastry 1 leek 8 mushrooms (button or cremini) 1 garlic clove , minced 2 tab...
From youtube.com


10 BEST PUFF PASTRY CHEESE TRIANGLES RECIPES | YUMMLY
2022-08-14 puff pastry, lemon juice, pears, egg yolk, liqueur, cassis, dark brown sugar and 3 more Puff Pastry Ravioli With Tuna and Peppers L'Antro dell'Alchimista tuna packed in olive oil, puff pastry, fillets, poppy seeds, sesame seeds and 1 more
From yummly.co.uk


MUSHROOM TART WITH PUFF PASTRY - A BAKING JOURNEY
2020-05-24 Make sure it is cut into very small pieces. Place the Shallots and Garlic in a large Pan with the Butter, and cook on medium heat for about 5 minutes. The shallots should look translucent. While the shallots are cooking, brush (or peel) the Mushrooms and thinly slice them. Thinly chop the Parsley.
From abakingjourney.com


SPINACH AND FETA TRIANGLES - COOKING WITH AYEH
2021-07-10 1. Cut a pastry sheet into 4 even squares. 2. Add a portion of the spinach mixture to the bottom right of each quarter making a triangle shape. Make sure not to go right to the edges. 3. Fold over the top of the triangles and gently press down the edges with your fingers to …
From cookingwithayeh.com


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