Pastries for pickers of mushrooms.
This recipe suits any and all mushrooms you may have in your basket – be that your forager’s or supermarket basket!
We’re really rather partial to mushrooms round here, and this is really rather good y’know.
45 mins | serves 2 | easy
2 sheets ready rolled puff pastry
500g mixed mushrooms
75g Jarlsberg cheese, grated – or veggie alternative
2 cloves garlic, crushed
2 sprigs thyme
2 sprigs rosemary, optional
2 sprigs oregano, optional
1 egg, lightly beaten
Get the oven up to 200°C and get the pastry sheets out the pack. Cut a circle in each sheet round an upturned side plate. Then cut 1cm into the circle from the edge at the four corners and cut an outer circle away. Score another circle 1cm in, don’t go all the way thru, brush with egg wash and then place the bits you cut away on top of the outer rim. Make sense? You should end up with two massive vol-au-vent looking things.
Squish these bits down as much as is sensible and brush the whole lot with egg wash again. We sprinkled a little salt over the pastry at this stage but you don’t have to.
Bake for 12-15mins until golden.
For the last few minutes of the blind baking, give your sliced/pulled mushrooms a flash saute in melted butter, adding the garlic and chopped herbs for the last moments in the pan.
Remove the pastries from the oven and push the top layers of pastry in the centre down. Sprinkle yer cheese on top of that and give each one a little splosh of cream.
Pile the mushrooms on top and bake in the oven for a further 10mins.
We riffed on a recipe by Alastair Hendy, from his book Mushrooms published way back in 2002.
Now you’ve heard it all before I know, but it’s still important to add here that you must know your mushrooms before you go mushroom picking. If you don’t know, don’t touch, end off.
The Mushroom Dairy is a really helpful, accessible and full of mushroom knowledge.