For these Herbed Mushroom Stuffed Pastry Cups, I used some special puff pastry shells but you can get the same flavor and similar effect with puff pastry found in your local grocery store. Just cut the puff pastry into squares and form them into the wells of a mini muffin pan. You can even make large pastry cups by forming the puff pastry into the wells of a standard muffin pan. Either way, these pastry cups are elegant and filled with a nice blend of mushrooms and herbs.
Mushroom Stuffed Pastry Cups
filling recipe from Razzle Dazzle Recipes
filling recipe from Razzle Dazzle Recipes
1 package Pepperidge Farm puff pastry
Herbed Mushroom Filling:
1 tablespoon butter
1 large onion, minced
4 shallots, minced
2 cloves garlic, minced
1/2 pound mushrooms, minced (white, shiitake, cremini, your choice)
2 teaspoons lemon juice
1/4 teaspoon ground poultry seasoning
1/8 teaspoon thyme flakes
salt and pepper to taste
2 tablespoons flour
1/2 cup sour cream
Cut each package of puff pastry (there's 2 in a package) into 2 inch x 2 inch squares and place 1 square in each well of a mini muffin tin. Push the puff pastry down into the well to form a cup. Bake in a 400 degree preheated oven for 5-7 minutes or until the pastry is lightly browned and puffed. Remove from oven and allow to cool.
Saute together butter, onion, shallot and garlic until the onion is transparent. Add mushrooms and lemon juice, and continue sauteing until mushrooms are tender and all the liquid is absorbed. Add seasonings and flour, and cook and stir for 2 minutes. Add sour cream and cook and stir for 2 minutes or until mixture is very thick. Allow mixture to cool.
Once cooled, fill each puff pastry cup with the mushroom filling and serve.
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