Mushrooms In Pastry Shell Recipes

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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 TARTLETS



Mushroom Tartlets image

These cheesy mushroom tartlets are the perfect appetizer for holiday parties - made with onions, mushrooms and cheese on top of a buttery flaky mini pastry!

Provided by Yumna Jawad

Categories     Appetizer     Snacks

Time 35m

Number Of Ingredients 10

1 sheet puff pastry (thawed according to package instructions)
2 large onions (chopped)
4 tablespoons olive oil (divided)
¼ teaspoon salt
1 teaspoon brown sugar
8 ounces mushrooms (thinly sliced)
2 garlic cloves (pressed)
2 tablespoons dried thyme
1 egg + 1 tablespoon water beaten together
¾ cup Roth Cheese Grand Cru cheese (shredded)

Steps:

  • Preheat oven to 400°F.
  • In a large pan over medium heat, heat 2 tablespoons olive oil. Add the onions and cook for 15 minutes, stirring occasionally until soft and golden. Stir in the brown sugar and salt and add the mushrooms. Cook together the mushrooms are caramelized, about 5-7 minutes. Stir in the garlic and thyme and cook together until fragrant, about 1-2 more minutes. Turn off the heat and set aside.
  • Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into an 18x9-inch rectangle. Cut into 18 (3-inch) squares or circles as I show. Press the pastry squares into 18 muffin-pan cups. Brush the edges of the pastries with the egg. Prick the centers of the pastries with a fork.
  • Spoon about 2 tablespoons of the onion and mushroom mixture into each square. Top with about ½ tablespoon of the cheese. Makes 24 - 36.
  • Bake the tartlets until they're golden brown, about 18-20 minutes. Remove the pastries from the muffin-pans and cool on wire racks for 10 minutes. Garnish with fresh thyme or parsley, if desired.

Nutrition Facts : Calories 138 kcal, Carbohydrate 8 g, Protein 3 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 90 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

MUSHROOMS IN PUFF PASTRY



Mushrooms In Puff Pastry image

This is a really easy recipe that looks and tastes like it took hours to make. It calls for wild mushrooms, but you can use any or a mixture of whatever is in season. If you can't find the pastry squares, you may use the round ones that have the removeable tops.

Provided by Susan Dillard

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 lb mixed mushroom (oyster, Chanterelle, shitake...)
2 tablespoons vegetable oil
2 shallots, chopped
salt
fresh ground pepper
1/4 cup cognac or 1/4 cup brandy
1 cup heavy cream
1 tablespoon unsalted butter, softened
1 tablespoon fresh chives, tarragon or 1 tablespoon basil
1/2 lemon, juice of
1 package frozen puff pastry (6 squares)

Steps:

  • Saute mushrooms and shallots in oil until soft.
  • Season with salt and pepper.
  • Add cognac or brandy and reduce slightly; add cream and boil until cream thickens slightly.
  • Stir in butter, herbs,and lemon juice.
  • Taste and season with additional salt and pepper if needed.
  • Bake the puff-pastry rounds or squares according to package directions.
  • Split baked shells in half and divide the mushroom mixture between the bottom halves of the shells.
  • Place pastry tops on top and serve.
  • Optional: I like to add a little grated Gruyere or Swiss cheese after adding the mushroom mixture to the shells and baking just enough to melt the cheese.

Nutrition Facts : Calories 658.6, Fat 52.4, SaturatedFat 18.8, Cholesterol 59.4, Sodium 221.6, Carbohydrate 40.7, Fiber 1.6, Sugar 1.4, Protein 8.2

MUSHROOMS IN PASTRY SHELL



Mushrooms in Pastry Shell image

Make and share this Mushrooms in Pastry Shell recipe from Food.com.

Provided by TinkerTott

Categories     < 15 Mins

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

1 (6 count) package frozen puff pastry shells
2 tablespoons olive oil
1/2 lb mushroom, chopped
2 cloves garlic, finely minced
1/4 cup white wine
1/3 cup heavy cream
cayenne
salt and pepper

Steps:

  • Bake pastry shells according to package directions.
  • Ten minutes before serving sautee mushrooms in olive oil over high heat until golden brown.
  • Add garlic and cook for 1 minute.
  • Add wine and cook until reduced by 1/2.
  • Lower heat add cream and seasonings.
  • Cook until sauce thickens.
  • Divide mushroom mixture into six cooled shells.

Nutrition Facts : Calories 362.3, Fat 27.4, SaturatedFat 8.2, Cholesterol 18.1, Sodium 124.7, Carbohydrate 23.4, Fiber 1.1, Sugar 1.1, Protein 4.9

SHRIMP NEWBURG IN PUFF PASTRY SHELLS



Shrimp Newburg in Puff Pastry Shells image

Shrimp Newburg in Puff Pastry Shells is an easy, but elegant entrée for your next dinner party. It's equally elegant for your Mardi Gras feast. Succulent shrimp in a spicy cream sauce spooned on crispy puff pastry says it all!

Provided by Chula King

Categories     Main Course

Time 40m

Number Of Ingredients 14

17.3 ounce package frozen puff pastry, thawed (See Tip 1)
4 Tablespoons unsalted butter, divided
1/4 cup chopped green onions, white and green parts
1/4 cup chopped bell pepper
1 cup sliced Cremini mushrooms (See Tip 2)
2 ounce jar chopped pimientos, drained (about 2 Tablespoons)
1/4 cup dry sherry (See Tip 3)
1 Tablespoon all purpose flour
1 cup heavy cream (See Tip 4)
1/2 teaspoon dry mustard
1/4 teaspoon ground nutmeg
Pinch of cayenne pepper
1/4 teaspoon salt
8 ounces chopped boiled shrimp, 2 cups (See Tip 5) ((2 cups))

Steps:

  • Preheat oven to 400°F.
  • Cut puff pastry into 8 (4 to 5 inch) seashell shapes. (See Tip 6)
  • Place on silicon or parchment lined baking sheet. Using a sharp knife, score top of each shell several times by cutting to, but not through, the bottom of the pastry to form the shell design. Bake in preheated 400°F oven for 20 minutes, or until puffed and golden brown. Remove from oven. Using a sharp knife, slice each shell in half.(See Tip 7)
  • While shells are baking, melt 2 tablespoons unsalted butter in saucepan over medium heat. Add green onions and green pepper; sauté for 5 minutes until tender. Add mushrooms; continue cooking for 2 to 3 minutes. Stir in pimientos and dry sherry. Cook for 1 to 2 minutes. Transfer to a bowl; set aside.
  • In the same saucepan, melt remaining 2 tablespoons butter over medium heat. Add flour; stir constantly for 1 minute, or until smooth. Slowly add cream; whisk over medium heat until thickened and bubbly.
  • Add vegetable mixture to cream sauce, along with dry mustard, nutmeg, cayenne pepper, and salt. Cook until heated.
  • Add chopped shrimp; cook until heated. Correct seasonings.
  • Place half of pastry shell on plate; spoon on shrimp newburg mixture; top with other half of puff pastry shell.
  • Yield: 6 servings.

Nutrition Facts : Calories 713 kcal, Carbohydrate 40 g, Protein 15 g, Fat 54 g, SaturatedFat 21 g, Cholesterol 169 mg, Sodium 613 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

MUSHROOM PASTRY



Mushroom Pastry image

This simple recipe for some tasty mushroom pastry tarts gives you a delicious savoury puff pastry snack to impress your friends. Perfect as a starter or appetizer.

Provided by Gav

Categories     Starters and Appetizers

Time 1h5m

Number Of Ingredients 11

1 shallot, finely chopped
3 spring onions, sliced
3 garlic cloves, finely chopped
Packet of ready-made puff pastry
150g mushrooms
Sprig fresh thyme
Olive oil
Knob of Butter
50ml White wine
Salt and pepper
Some milk to baste.

Steps:

  • Finely chop the mushrooms, shallot and garlic. Then saute the shallot and garlic together in some olive oil for about 2 minutes.
  • Then add the mushrooms, thyme and the butter and cook over medium heat for another 2 minutes, stirring regularly.
  • Finally, add the spring onions and the white wine and bring to a simmer. Simmer for 5 minutes or until the wine has evaporated.
  • Then remove from the pan and allow the mushroom mixture to cool. In the meantime prepare the pastry.
  • On a flat surface roll out the pastry dough to the required thickness. Then cut some rectangular shapes about 15cm x 6 cm or 12cm x 6cm, depending on your preference. Cut some pastry strips about 1cm x 12cm to use for the lattice on the top.
  • When the mushrooms have cooled, add some to the top of the rectangular pastry, and roll up the edges to create a base to attach the lattice strips to. Then wet the pastry with milk and attach the lattice strips on the top, making sure the pastry strips are well joined to the base.
  • This process is quite fiddly and may take some time. In the meantime, pre-heat the oven to 180C.
  • When the pastries are complete add to a pre-greased baking tray and baste the top with milk.
  • Put in the oven at 180C for 25 minutes, or until the pastry has cooked and is a golden brown colour.
  • Allow a few minutes to cool down a bit before serving.

PUFF PASTRY MUSHROOM TART



Puff Pastry Mushroom Tart image

This puff pastry mushroom tart is an amazing quick snack and perfect for entertaining. It's quick to make and packed with flavor. It's made with puff pastry, sautéed mushrooms seasoned with garlic, balsamic, and thyme, sweet shallots, and flavorful Gruyere cheese.

Provided by Aleksandra

Categories     Appetizer

Time 40m

Number Of Ingredients 11

1 tablespoon butter
2 shallots (or 1 medium onion)
2 teaspoons dried thyme
3 cloves garlic
1 tablespoon oil
14 oz (400g) mushrooms
1 tablespoon balsamic vinegar
salt and pepper (to taste)
1 1/4 cups (125g) shredded Gruyere cheese
1 sheet puff pastry (about 9-10 ounce (270g))
1 egg (for brushing the edges)

Steps:

  • Preheat the oven to 375°F / 190°C / Gas Mark 5, no fan (if you have a convection oven reduce the temperature by about 20° or follow the manufacturer's instructions).
  • Cut the button mushrooms into 1/4-1/3 inch (5-7mm) slices. Chanterelle mushrooms: leave small mushrooms whole, cut medium mushrooms into 2 parts, and large mushrooms into 3-4 parts. Don't cut the mushroom too thinly.
  • Cut the shallot into slices, finely chop the garlic.
  • Heat butter in a large frying pan over medium-low heat. When hot add the onions and thyme, cook for a couple of minutes, until the onion is soft. Add the garlic and cook for 30 seconds, stirring.
  • Transfer the onions with garlic to a plate.
  • Add oil to the pan and increase the heat to the highest setting. Add mushrooms in an even layer, starting with button mushrooms (chanterelle mushrooms should be on top of button mushrooms). Cook without stirring for 1-2 minutes then add the vinegar and cook, stirring, for about 4-8 minutes (depending on how powerful your stovetop is) until the mushrooms have reduced their volume in half and all the liquid is evaporated. Don't stir the mushrooms for about a minute when almost all liquid is evaporated, letting the mushrooms brown a little.
  • Add the onions with garlic back to the pan, stir with the mushrooms. Season the mushrooms and onions with salt and pepper. Transfer to a plate and leave to cool slightly.
  • Take the puff pastry out of the fridge. With a tip of a sharp knife, score through the top layers of the puff pastry by running the knife along all four sides of the dough (leaving about 1-inch / 2.5 cm border). Do not cut all the way through the dough. Transfer the pastry, along with the parchment paper that comes with it to a baking sheet. Prick the dough (but not the borders) with a fork.
  • Sprinkle the cheese in an even layer over the dough.
  • Top with cooled mushrooms and onions.
  • Brush the edges of the tart with beaten egg. Prick the dough with a fork a couple times more (or it will puff up in the oven), not the edges, just the center of the tart.
  • Bake the tart for about 20-25 minutes or until golden.
  • Enjoy!

Nutrition Facts : Calories 230 kcal, ServingSize 1 serving

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