One of my favorite recipes, a profusion of savors. Perfect for picnics, appetizers (bite size), fancy lunches with a green salad. Anywhere, any time.
Ingredients
- 1 puff pastry sheet, thawed
- 2 pounds mushroom, cleaned and minced
- 1 big onion, peeled and minced
- 2 garlic cloves, chopped
- 1 egg, beaten
- 1/4 cup heavy cream
- 1/4 cup white wine
- 1 lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon thyme
- 1/2 teaspoon mint leaves, chopped
- Salt and pepper
- 1 cup grated Swiss cheese
Instructions
Preheat oven to 400F.
Arrange the puff pastry sheet on a baking sheet covered with parchment paper.
Heat 1 tablespoon of olive oil in a pan on medium heat. Sauté onion until golden, for about 5 minutes. Add garlic and sauté another 2 minutes. Salt to taste and sprinkle with thyme. Transfer to a bowl, and set aside.
Heat the remaining olive oil in the pan, and sauté the mushroom until golden, about 5 minutes.
Add the onions back to the pan, the mint, the white wine, the lemon juice, and the heavy cream. Cook until thickened, about 2 minutes. Season with salt and pepper.
Remove from heat and add the egg.
Garnish the puff pastry with the mushroom mixture, and sprinkle with grated Swiss cheese.
Bake until the cheese is golden, about 30 minutes.
