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

Susan
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

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  • 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

483.8 calories; 11.2 g protein; 33.4 g carbohydrates; 31.4 mg cholesterol; 360.8 mg sodium. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/30/2008
I made quite a few changes with this based on what I had in my kitchen. I used onion instead of shallots oregano instead of thyme and butter and milk instead of heavy cream. Still it turned out great and my boyfriend and I both loved them! I'd like to try it with regular pastry since I had a problem keeping the puff pastry closed but the puff pastry is SOOO tasty! Read More
(20)

Most helpful critical review

Rating: 3 stars
01/01/2008
Although the recipe says a package of puff pastry dough the recipe made it sound like only one sheet was needed. I did struggle a bit getting the pastry into the proper size ended up with way too much filling at which point I realized I should have used both sheets. The filling was tasty and if you are good with pastry - would make a nice appetizer although I though they lost a lot once they cooled to room temperature. Much better when hot. It reminds me of one of my favorite recipes which used the very thin sliced pepperidge farm bread cut into circles and fit into buttered muffin tins. You can bake the bread until golden and remove from the cupcake tins you have little tart shells then and you could use this recipe as a filling. I think I would try that next time since I struggled with the pastry dough. Read More
(27)
26 Ratings
  • 5 star values: 16
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/01/2008
Although the recipe says a package of puff pastry dough the recipe made it sound like only one sheet was needed. I did struggle a bit getting the pastry into the proper size ended up with way too much filling at which point I realized I should have used both sheets. The filling was tasty and if you are good with pastry - would make a nice appetizer although I though they lost a lot once they cooled to room temperature. Much better when hot. It reminds me of one of my favorite recipes which used the very thin sliced pepperidge farm bread cut into circles and fit into buttered muffin tins. You can bake the bread until golden and remove from the cupcake tins you have little tart shells then and you could use this recipe as a filling. I think I would try that next time since I struggled with the pastry dough. Read More
(27)
Rating: 4 stars
11/30/2008
I made quite a few changes with this based on what I had in my kitchen. I used onion instead of shallots oregano instead of thyme and butter and milk instead of heavy cream. Still it turned out great and my boyfriend and I both loved them! I'd like to try it with regular pastry since I had a problem keeping the puff pastry closed but the puff pastry is SOOO tasty! Read More
(20)
Rating: 5 stars
12/02/2008
These were fantastic. I didn't measure anything though. I used some dehydrated wild mushrooms that i had and i have no idea how much they weighed. The dehydrated mushrooms worked surprisingly well I rehydrated them in skim milk then in warm water then dried them and fried them a little in the onion and garlic and oil. I also only used one sheet of puff pastry since I was only cooking for the two of us. I was too lazy to convert the measurements so i just put everything together. I didnt have any shallots so I used onion. I probably used more cream since I like things saucy. I had a lot of extra mushrooms and sauce so I kept it warm and put a little on top of the pastry when it was time to eat. My husband really liked these and even went back and ate some cold ones later. It is a very classy side for a beef or chicken dish. I will definitely be making these again. Read More
(16)
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Rating: 5 stars
06/25/2010
The pastry is a bit tricky to work with but if you roll it thin enough and don't stuff them too much it works quite well. I used dried thyme and it tasted great - to liven the recipe up though I added a large splash of balsamic vinegar into the mushroom mix while looking them. It gave the recipe that extra touch. SO delicious! Read More
(8)
Rating: 5 stars
10/04/2007
This recipe was very yummy. A hit with my husband and Child. Thank You Read More
(7)
Rating: 5 stars
10/06/2010
this was excellent...I couldn't get the puff pastry to turn over and seal( put a bit too much shrooms in the middle)so I just boated it up around the shrooms and it puffed right up like a tart I added a bit of stilton to the top and namnam! Read More
(7)
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Rating: 5 stars
10/22/2010
Yum! skipped the cheese for a dairy free version. DELISH Read More
(6)
Rating: 3 stars
01/04/2010
I am going to try this again. I did not have access to Wild Mushrooms and used Button and Baby Portabella's instead. It was very very watery. I also had difficulty cutting the pastry into the correct sizes. Actually ended up making them more like ravioli with a top and a bottom. It was very tasty and I will try this again. I think this may take some practice. Loved the puff pastry. Read More
(6)
Rating: 4 stars
12/21/2010
Very tasty but next time I will chop the mushrooms finer so I can cram more in! I tasted more pastry than mushroom. Which isn't always a bad thing! Read More
(5)