When I make this again I'll probably use baby bellas or crimini mushrooms rather than shitakes. It was a perfect appetizer for a baby shower. These tasted good, were easy to make,and best of all looked fancy! I cut the puff pastry into smaller squares and made these using a mini-muffin tin. The asparagus remained perfectly crisp, and the mushrooms were rich and tasty. I was looking for a tasty departure from my asparagus-season salads and this definitely was it. I also didn't wait 15 min before stirring everything into the freshly sautéed mushrooms, nor did I do any rotation of the baking sheets in the oven.ĭespite all the departures from the recipe, this came out SO good that the entire batch was gone in about 20 min. I also suspect I used rather less of the creme fraiche since I didn't measure anything. I made this with oregano instead of thyme, baby bella instead of shiitake, and a mix of Appenzeller and Grana Padano cheeses instead of Gruyere. Since we had leftovers, we were very happy to find they reheat perfectly at 400 degrees for 5 minutes with the crust once again beautifully crisp on the edges. We used a combination of shiitake and baby bellas which was lovely. I know this sounds crazy, but I had all the ingredients except for the pastry so I just cooked all the veggies and they were awesome. Very quick and easy though, which is nice. They look beautiful and tasted alright, just not my favorite. Great passed appetizer.Įasy to make, pretty, and darn tasty to boot.
I also like to use baby bellas rather than shitaki mushrooms. I make these in small puff pastry cups, just cutting the asparagus and mushrooms into small pieces. My foodie friends at book group raved, and my foodie 16 year-old daughter thinks they're fantastic. It easy to make and delicious!! Highly recommended I made these a few years ago as an hors d'oeuvre for Easter get together. I ended up using a slotted spoon when filling the pastry squares but will drain the mushrooms next time. Otherwise, it really is, as one reviewer put it, a soggy mess. Otherwise, they are closer to a lunch-entree portion 2) this may have seemed obvious to others but it wasn't for me, I think you really need to drain the majority of the liquid from the mushrooms before transferring it to the bowl. Two suggestions: 1) if you are making a starter, cut each of the pastry sheets into 8. I did not have creme fraiche so I used sour cream. cook them with butter in an open frying pan to close in the liquid and brow them slightly. this sweats the mushrooms and extracts the liquid. don't cook your mushrooms with a lid on the pot. I wonder if there is a substitute for the mushrooms? I have found many people do not like or are allergic. Sold at most supermarkets and at specialty foods stores.Transfer to plates garnish with thyme sprigs. Continue to bake tarts until crusts are puffed and golden and filling is cooked through, about 10 minutes longer. Mound filling atop pastry squares, leaving 1/2-inch plain border. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400☏. DO AHEAD: Filling can be made 1 day ahead. Add asparagus, chopped thyme, lemon peel, 3/4 teaspoon coarse salt, and 1/4 teaspoon pepper to mushrooms. Transfer mushrooms to large bowl cool 15 minutes.
Sauté until tender and lightly browned, about 4 minutes. Add mushrooms sprinkle with 1/4 teaspoon coarse salt and 1/4 teaspoon pepper. Melt butter in heavy large skillet over medium-high heat. Arrange squares on 2 rimmed baking sheets. Using small knife, score 1/2-inch border (do not cut through pastry) around inside edges of each square. Roll out each pastry sheet on work surface to 10-inch square.
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