Puff pastry with mushrooms: for the aperitif

Easy and as delicious as few, the mushroom puff pastry solves numerous situations with the minimum expense: here’s how to bring them to the table.

Ingredients for 4 people

  •  40
  •  370 cal x 100g
  •  low
  • Puff pastry (rectangular roll) 1
  • Mixed mushrooms 350 g
  • Onions 1
  • Mozzarella 1
  • Grated pecorino cheese 50 g
  • Extra virgin olive oil as required
  • Salt as needed
  • Pepper as needed
  • Thyme as required
  • Yolk 1
by Roberta Favazzo 

The puff pastry with mushrooms is the most delicious you can make in a few minutes with a roll of puff pastry. Ideal for an appetizer or as a main course together with a vegetable side dish, mushroom puff pastry is one of those classic dishes capable of giving, with a minimum effort, a great satisfaction. They can be prepared with mushrooms only or only porcini mushrooms or, as in this case, with a nice mix of your choice.You can also add sliced ​​tomatoes or, in their absence, dried ones. There is no doubt that the combination of puff pastry and mushrooms works. These puff pastries are a less demanding alternative to a savory pie. They are fast, do not require special ingredients and are cooked in less than a quarter of an hour. Here’s how to proceed.



Preparation Puff pastry with mushrooms

  1. Preheat the oven to 225 ° C. Cut the puff pastry into rectangles of the desired size and the mozzarella into cubes.
  2. Slice the cleaned mushrooms into small pieces. Slice the onion and fry it in a pan with oil. Once wilted, add the mushrooms and cook for about 15 minutes. Season with salt and pepper and season with thyme.
  3. Place in the center of each rectangle of puff pastry, taking care to leave the edges, the mushrooms and the mozzarella cubes free. Sprinkle with grated pecorino.
  4. Brush the edges of the dough with beaten egg yolk and transfer to the oven to cook for about 12 minutes.

Variant Puff pastry with mushrooms

For a richer and creamier version of mushroom puff pastry, add a spoonful of creamy bechamel to the filling.


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