Mushroom Puffs
Ingredients:
1 sheet puff pastry, thawed
1/3 cup dried porcini mushrooms
2/3 cup boiling water
8 ounces cremini mushrooms, chopped
2 tablespoons unsalted butter
1 tablespoon olive oil
3 cloves garlic, minced
3 tablespoons chopped chives
2 tablespoons chopped parsley
1 teaspoon minced fresh thyme
2 tablespoons mushroom liquid
2 tablespoons port
1 tablespoon soy sauce
pinch lemon zest
1/2 teaspoon lemon juice
salt and pepper to taste
1 egg
splash of milk
Directions:
Melt the butter and olive oil in a large saut? pan over high heat. Once the butter has melted and the bubbles in the mixture have started to subside, add the chopped mushrooms. Stir continuously, allowing the mushrooms to absorb the butter and oil mixture. After a few minutes, the mushrooms will brown. Once that happens, reduce the heat to low and stir in the garlic. Let that cook for 30 seconds to a minute, then add in the chives, parsley, and thyme. Stir in the mushroom liquid, port, and soy sauce. Add a pinch of lemon zest and some lemon juice for a bit of freshness, and adjust salt and pepper to taste. Take off heat and let the mixture cool.
Heat oven to 400 (or whatever temperture is recommended on your puff pastry dough). Cut the puff pastry into four squares by slicing horizontally and vertically with a pizza cutter. Then cut each square into two triangles by slicing on a diagonal. You will have a total of 8 triangles. Place about 1 1/2 tablespoons of the filling on each triangle, bring the opposing edges over and seal the puff into a triangle shape. You may want to use just a bit of water to help seal. Whisk the egg and milk and brush the mixture on each triangle. Bake for about 15 minutes until golden brown and puffy.
