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Wild Mushroom & Baby Arugula Bruschetta




Source of Recipe


Pepperidge Farm






List of Ingredients



• 1/2 of a 17.3 oz. package Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
  
• 2 tbsp. butter
  
• 4 cups assorted wild mushrooms (shiitake, cremini, oyster and/or button)
  
• 1 cup thinly sliced sweet onion
  
• 2 cups baby arugula leaves, coarsely chopped
  
• 1/4 tsp. dried thyme leaves, crushed
  
• 1/8 tsp. ground black pepper
  
• Shaved Parmesan cheese
  






Instructions



1. Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 400°F. Line a baking sheet with parchment paper.
   
2. Unfold the pastry sheet on a lightly floured surface. Cut into 3 strips along the fold marks. Cut each strip into 4 rectangles. Put the rectangles 1 inch apart on the prepared sheet.
   
3. Bake for 15 minutes or until golden. Remove from the baking sheet and cool on a wire rack.
   
4. Split each rectangle into 2 layers. Arrange the pastries, cut-side up on a serving platter.
   
5. Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms and onion and cook for 8 minutes or until golden brown and tender. Stir in the arugula, thyme and black pepper. Cook until the arugula wilts.
   
6. Divide the mushroom mixture evenly among the rectangles. Garnish with the cheese. Serve immediately.
   






Final Comments


Makes 24 appetizers