This is a delicious and easy appetizer.   The mushroom mixture is also great on toasts,  in omelets,  on pasta,  etc.

Frozen Puff Pastry Sheets (thawed for about a half hour)

Cookie cutters (we used stars and smaller circles for the centers)

1 Pound mixed mushrooms (whatever you like) chopped fine

Shallots  (2 or 3 minced)

1/2  bunch fresh thyme leaves

1/4 cup heavy cream

3 TBS dry vermouth

olive oil,  salt and pepper

flour

egg wash (1 egg + 1 TBS water lightly beaten )

1/2 Pound Gruyere Cheese or the like grated

Start by preheating oven to 400 degrees.  Roll out the pastry slightly until you have a nice rectangle to work with.  Dip star cookie cutter lightly into flour and then cut out stars in the puff pastry.  Place stars on cookie sheet lined with parchment paper.  Take smaller circle cutter (or rim of a glass)  and cut circles in the center of the stars.  DO NOT CUT ALL THE WAY THROUGH THE CENTER.  With a fork,  poke small holes in the pastry center only.  This will prevent the centers from rising.   Brush pastry with an egg washBake these in oven for about 10 to 15 minutes or until golden.  Centers may puff up but are easily punched down with a finger.

Meanwhile,  sauted shallots in olive oil,  salt and pepper until softened.  Add mushrooms and dry vermouth and allow to cook through on medium  heat.  When mixture is cooked,   soft and well combined,  add cream and thyme.   Cook uncovered until almost dry.  When most of liquid is evaporated it is done.

When pastry is out of oven and slightly cooled,  punch in center circles.  Fill with small amount of gruyere.  Then spoon in mushroom mixture.  Top with more gruyere if desired.  These can be baked for a few minutes right before serving to melt cheese.

Garnish with thyme leaves or sliced mushrooms that have been baked on oiled cookie sheet until browned.

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