Caramelised Mushroom Puffs
Mushrooms caramelized and folded in a cream sauce, filled in puff pastry sheets and baked!
For the Mushroom Filling
* 1 tablespoon oil, or butter
* 1/2 cup chopped onion
* 5 cloves garlic, minced
* 18 to 20 ounces sliced mushrooms
* 1/2 teaspoon salt, divided
* 1 tablespoon balsamic vinegar
* 1 teaspoon dried thyme, or 1 teaspoons fresh thyme chopped or Italian herb mix.
* 1/4 teaspoon black pepper, or pepper flakes, or use both
For puff pastry
* 1 package puff pastry, thawed but still cold
* Olive oil for brushing
For the Cream Sauce
* 1/2 cup raw cashews
* 1/2 cup paneer/firm tofu
* 1 tablespoon all-purpose flour
* 1/4 teaspoon salt
* 1/2 cup water
Make the mushroom filling
* Heat a skillet over medium-high heat. Add the butter/olive oil
* add the onion, garlic, sliced mushrooms, and 1/4 teaspoon of the salt.
* Mix well and Spread evenly, let the mushrooms sit, undisturbed, for 2 to 4 minutes, mushrooms needs to start to brown on some of the edges.
* Add in the black pepper or pepper flakes, thyme, the rest of the salt, and the balsamic vinegar and mix well to deglaze the pan.
* Continue to cook these until the mushrooms are just about cooked, checking in every 3 to 4 minutes.
* Depending on your skillet and the stove, the total time for the mushrooms to get cooked will be anywhere from 11 to 15 minutes.
Process for making the cream sauce.
* Add all of the cream sauce ingredients to a blender, and blend for a minute or until the mixture is nicely smooth.
* If the mixture is too thick for your blender, add in another 1/4 cup of water and blend in.
* Once the mushrooms are cooked to preference, remove about 1/4th of these mushrooms to a bowl,
* then add in your blended cream mixture, and reduce the heat to medium.
* Bring the cream to a boil, for 2 to 3 minutes, until it thickens evenly.
* Switch off the heat, and let this mixture cool for 10 to 15 minutes. Then, transfer to the fridge to chill and thicken some more. (15 mins or so)
Assemble the puffs.
* Preheat the oven to 400° F (205° C) unfold the puff pastry sheets, and then roll them out using a little bit of flour and a rolling pin.
* Then, slice each sheet into equal size squares.
* Scoop out a couple of tablespoons of the mushroom mixture into each of the squares, leaving at least an inch from each side,
* then top the creamy mushrooms with some of the reserved, sautéed mushrooms.
* Seal the pastries by bringing the diagonal corners loosely together and sealing in the middle by pressing them.
* Applying water at corners will help stick to each other.
* Repeat for all of the squares.
* Brush all of these puffs with olive oil or butter and sprinkle on your toppings.
* Bake for 20-25 minutes.
* Then, garnish with fresh herbs, if you like, and serve these immediately.
Do try making this recipe at home.
Don’t forget to like 👍, follow, Save and Share
