Mushrooms in Goat Cheese Sauce on Puff Pastry

Either I’m losing my touch or I’m buying a different brand of puff pastry.

I’m not getting the puff from the pastry that I want.

I get all natural, pure butter pastry.

The center puffs perfectly (which I don’t want), while the edges of the pastry seem to stay sealed together, forming a pillow.

I don’t want a pillow.

I want a cup.

I tried it twice this weekend.

I used a cutter to get the circles.

The first time I let the dough warm up a bit, for about 10 minutes at room temperature.

The edges stayed sealed.

The second time I cut the circles straight from the fridge.

The edges stayed sealed.

Next time I’ll try lightly tracing a circle on the pastry, then cutting with the point of a sharp knife.

What I did was cut 4 circles the same size.  Then I cut the center out of 2 circles.  I put the pastry rings on top of the big circles, trying to get the outer edges to be high…. cup-like.  I baked the inner circle as well, thinking it would be a ‘lid’.

Didn’t work quite like I’d hoped.

On the other hand, I was also experimenting with mushroom fillings for my flat cups.

Both fillings were a smash!

Here’s the first – I’ll post the other tomorrow.

See how pillow-like the ‘lid’ is?

The pastry was properly light and flaky when one cut into it…. just not the look I was going for.

Pastry with Mushrooms, Chevre
Mushrooms in Goat Cheese Sauce on Puff Pastry

3oz (90gr) mushrooms
3 shallots
1 tsp chili powder
2 tsp olive oil
3 tbs white wine
3 tbs soft goat cheese
1/2 sheet puff pastry

The pastry:  Lay out puff pastry and cut 4 circles, 4 inches in diameter (10 cm).  Cut  2.5″ (5cm) circles out of 2 circles.  Place the rings on the whole circles.  Put large and small circles on a baking sheet and bake, 420F (210C) for 12 – 15 minutes, or until puffed and golden.

The mushrooms: Thickly slice the mushrooms; thinly slice the shallots.  Saute chili powder, shallots and mushrooms until nicely browned.  Add goat cheese and stir until it melts.  Add enough white wine to make a sauce.

To finish:  When pastries are done, remove.  Spoon mushrooms into the center, top with a small circle and serve. 

Puff pastry is very versatile and gets a lot of use in my kitchen…..

Here are some other ideas:

Parmesan Palmiers

Puff Pastry Parmesan Biscuits

Pizza – either White, with Smoked Salmon

Pizza Smoked Salmon

Or Red, with Chorizo

Pizza Chorizo and Feta
It makes a lovely single crust Chicken Pot Pie

Chicken Pot Pie

You can use it for a sweet… Apple Tart

Apple Tart

And, of course, anything ‘en croute’.  Salmon en Croute

Salmon en Croute

So many possibilities…..

3 thoughts on “Mushrooms in Goat Cheese Sauce on Puff Pastry”

  1. Try pricking the lid and the center of the pastry cup to keep them from rising. Or, take the radical step of weighting down the lid for part of the bake time. It sounds like your puff pastry has a mind of its own!

  2. I am also totally into puff pastry and just made a tomato and gruyere tart. I am bookmarking this mushroom recipe. My mom will love it

  3. Lydia, I tried pricking… didn’t work. I’m learning to let it have it’s own way. I could resort to making my own…. but I don’t think so LOL
    A Little Yumminess, tomato – gruyere… sounds wonderful.

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