Mushroom Puffs with Morel and Cremini Mushrooms
Ingredients
- 1 ounce dried morel mushrooms (about 1 cup)
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- 8 ounces fresh cremini mushrooms, diced small
- 2 tablespoons flour
- ¼ cup Marsala, white vermouth, or white wine
- ½ cup whipping cream
- 2 (10-inch) sheets frozen all-butter puff pastry (one 1-pound package), thawed but still cold.
Instructions
- Soak morels in 1 cup of hot or boiling water for 30 minutes. Strain, reserving liquid. Dice the morels into ¼-inch pieces and reserve.
- Melt butter in a 10-inch frying pan over medium heat and add onions. Cook until soft and translucent, 5–7 minutes. Add garlic, rosemary, diced cremini mushrooms, and morels. Sauté for about 5 minutes, until mushrooms have begun to brown.
- Add morel soaking liquid, increase heat to medium-high, and boil rapidly until liquid has almost all evaporated. Return heat to medium and stir in flour. Cook for 2 minutes, then stir in Marsala and whipping cream.
- Cook for 3–5 minutes, until liquid has thickened enough for the filling to hold together. Remove from heat and cool to room temperature.
- Preheat oven to 400° F.
- Working with 1 sheet of pastry at a time, cut into 2-inch squares with a sharp knife. Place a teaspoon of filling on each square and pinch the corners together to seal. Place each pastry lightly in a mini-muffin cup.* Chill for 5 minutes before baking.
- Bake for 25–30 minutes, until pastry is golden brown. Serve warm or at room temperature. Store leftovers in the fridge, and warm them, wrapped in tin foil, for 10 minutes at 375° F before serving.
Notes
If, like me, you own just one 24-cup mini muffin tray, you can bake the puffs in two batches, or make the second set and freeze them, unbaked, for another day. Add 5 minutes cooking time if baking prepared puffs from frozen.
