This was exceptional as written, and has gotten rave reviews every time I've made it! I've substituted parmesan for gruyere, and cut the pastry smaller for an appetizer size as well. The asparagus and puff pastry flavors dominated so you weren't really able to taste the delicate shitake flavor. When I make this again I'll probably use baby bellas or crimini mushrooms rather than shitakes. It was a perfect appetizer for a baby shower. These tasted good, were easy to make,and best of all looked fancy! I cut the puff pastry into smaller squares and made these using a mini-muffin tin. The asparagus remained perfectly crisp, and the mushrooms were rich and tasty. I was looking for a tasty departure from my asparagus-season salads and this definitely was it. I also didn't wait 15 min before stirring everything into the freshly sautéed mushrooms, nor did I do any rotation of the baking sheets in the oven.ĭespite all the departures from the recipe, this came out SO good that the entire batch was gone in about 20 min. I also suspect I used rather less of the creme fraiche since I didn't measure anything. I made this with oregano instead of thyme, baby bella instead of shiitake, and a mix of Appenzeller and Grana Padano cheeses instead of Gruyere. Since we had leftovers, we were very happy to find they reheat perfectly at 400 degrees for 5 minutes with the crust once again beautifully crisp on the edges. We used a combination of shiitake and baby bellas which was lovely. I know this sounds crazy, but I had all the ingredients except for the pastry so I just cooked all the veggies and they were awesome. Very quick and easy though, which is nice. They look beautiful and tasted alright, just not my favorite. Great passed appetizer.Įasy to make, pretty, and darn tasty to boot. I also like to use baby bellas rather than shitaki mushrooms. I make these in small puff pastry cups, just cutting the asparagus and mushrooms into small pieces. My foodie friends at book group raved, and my foodie 16 year-old daughter thinks they're fantastic. It easy to make and delicious!! Highly recommended I made these a few years ago as an hors d'oeuvre for Easter get together. ![]() I ended up using a slotted spoon when filling the pastry squares but will drain the mushrooms next time. Otherwise, it really is, as one reviewer put it, a soggy mess. Otherwise, they are closer to a lunch-entree portion 2) this may have seemed obvious to others but it wasn't for me, I think you really need to drain the majority of the liquid from the mushrooms before transferring it to the bowl. Two suggestions: 1) if you are making a starter, cut each of the pastry sheets into 8. I did not have creme fraiche so I used sour cream. cook them with butter in an open frying pan to close in the liquid and brow them slightly. this sweats the mushrooms and extracts the liquid. ![]() don't cook your mushrooms with a lid on the pot. I wonder if there is a substitute for the mushrooms? I have found many people do not like or are allergic.
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