Mushroom puff pastry appetizer

 

What the puff pastry looks like unbaked.

 

Fairly easy appetizer to make. No need to defrost the puff pastry. I used mini shells from Peppridge Farms. They are rather tiny though- so make sure to chop mushrooms up finely or else will be hard to fill the shells. I omitted the heavy cream. I baked about 12 cups, and cooked about 8 oz mushrooms.

Here's what I did:
1) Baked mini puff pastry cups for 19-20 min at 400 degrees
2) Sauteed finely chopped mushrooms with olive oil, garlic, salt and pepper, and thyme
3) When puffed pastries done baking, just fill with the mushroom mixture.

Mushroom cups (~adapted from Peppridge Farms)

Ingredients

• 2 tablespoons butter       
• 1 clove garlic, minced       
• 8 ounces assorted wild mushrooms(portobello, shiitake and/or cremini), finely chopped (about 2 1/4 cups)       
• 1/2 teaspoon dried thyme, crushed       
• 1 cup heavy cream       
• 1/4 teaspoon freshly ground black pepper       
• 1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions       
• 3 tablespoons chopped fresh parsley

Directions

1. Heat the butter in a 10-inch skillet over medium heat. Add the garlic and cook and stir for 30 seconds. Add the mushrooms and thyme. Cook for 5 minutes or until the mushrooms are tender and the liquid is evaporated, stirring often.
2. Stir the heavy cream and black pepper in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mushroom mixture is thickened. Remove the skillet from the heat and let stand for 10 minutes.
3. Spoon about 2 teaspoons mushroom mixture into each pastry cup. Sprinkle with the parsley.