When I was a child in a midwestern small town the only mushrooms we knew about came in cans.
Cream of Mushroom Soup, in the red & white can, was a kitchen staple for sauces and hot dishes.
To me, the little mushroom bits looked like, and had the texture of, little erasers. The sliced mushrooms on pizzas were rubbery and tasteless. I carefully picked them off.
It wasn’t until I was an adult that I was introduced to fresh mushrooms.
The rest, as they say, is history. (I still refuse to eat canned mushrooms.)
September is Mushroom Month.
Click here to Pin Mushrooms in Cheese Sauce on Puff Pastry
PrintMushrooms in Cheese Sauce on Puff Pastry
Purchased puff pastry makes these a breeze. The goat cheese adds a tangy flavor that works well with mushrooms.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: First Courses
Ingredients
- 3oz (90gr) mushrooms, trimmed, sliced thickly
- 3 shallots, thinly sliced
- 1 tsp chili powder
- 2 tsp olive oil
- 3 tbs white wine (or less)
- 3 tbs soft goat cheese
- 1/2 sheet puff pastry
Instructions
- 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:
- 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 of ‘cup’, top with a small circle and serve.
Notes
I used brown cremini mushrooms.
Substitute chicken broth for the white wine; cream cheese for the goat cheese.
Puff pastry can be re-frozen twice.
Or try Mushrooms in Brown Sauce
That’s it!