Fancy Puffy Party Poppers: Wild Mushroom
Source of Recipe
Marla
Fancy Puffy Party Poppers: Wild Mushroom Smear
2 tablespoons EVOO - Extra Virgin Olive Oil (eyeball it)
2 shallots, finely chopped
2 cloves garlic, finely chopped or grated
1/2 pound ****ake mushrooms, finely chopped by hand or pulsed in the food processor
1/2 pound cremini mushrooms, finely chopped by hand or pulsed in the food processor
1/2 pound button mushrooms, finely chopped by hand or pulsed in the food processor
1/4 to 1/2 cup cream, enough to bind
Salt and pepper
2 tablespoons chives, chopped
1 sprig fresh tarragon, leaves removed and chopped
1 13x10" sheet puff pastry dough, defrosted
1/2 cup white cheddar cheese, shredded
Aired on:
April 30, 2008
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Also on this show:
Maria Shriver
Spectacular Wedding Proposals
"Just Who Will You Be?" Book Excerpt
Recipes on this show:
California Pasta with Artichokes and Almond-Citrus Pesto
Fancy Puffy Party Poppers: Smoky Bacon Bites
Fancy Puffy Party Poppers: Asparagus and Ham Poppers
Related Recipes:
Fancy Puffy Party Poppers: Smoky Bacon Bites
Fancy Puffy Party Poppers: Asparagus and Ham Poppers
Recipe Categories:
Great for Groups
Snacks & Party Starters
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Yields: 5-6 servings
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Preparation
Preheat oven to 400ºF.
To a large pan over medium-high heat, add EVOO. When hot, add the shallots and garlic and cook until slightly tender, about 1 minute. Add the chopped mushrooms and cook down until tender, about 5 minutes. Add just enough cream so the mixture starts binding together. Season with some salt and pepper, remove pan from heat. Stir in the chives and tarragon and let cool.
When the mushrooms are cool, lay the pastry dough out on a nonstick baking sheet. Spread the cooled mushroom mixture evenly on top of the dough and sprinkle with cheese.
Transfer to the oven and bake until golden brown and cooked through, about 20 minutes. Once the dough is done baking, let cool then cut into 1 1/2 to 2-inch squares (about 35 total).
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