Every time we go to the Newport, Oregon farmers market I am always impressed with someone or something there. This week it was the mushrooms from the Rain Forest Mushroom Co. We bought a combination of shiitake, maitaki and scallop. To go along with them they attached three pages of recipes. The first thing I made was the mushroom and leek soup with orzo pasta. This was delicious and just what we needed for a proper lunch.
For dinner I made these mushroom puff pasties. This recipe was not on the list of recipes that they gave us. A pasty is a baked pastry typically with meat and potatoes. In this version shallots and leeks are sautéed together with a blend of the mushrooms and fresh thyme. A little sherry is added and cooked down until everything melds together. Then the cream is added and the mixture is spooned unto the squares of puff pastry. These little packets of goodness are baked 10 to 12 minutes and viola, dinner is served.
2 tablespoons olive oil
1 small shallot (minced)
1 small leek (green and white parts, cleaned and sliced thin)
1 ½ cups mixed sliced mushrooms
½ teaspoon fresh thyme
Salt and pepper to taste
1/2 cup cream
1 package puff pastry
Preheat oven to 375
Heat olive oil in a large skillet over medium-high heat. Add shallot and leeks; sauté until tender, about 5 minutes. Lower heat to medium-low and add mushrooms. Cook and stir about 15 minutes. Add in thyme; salt and pepper. Stir in cream.
Roll out pastry into a 12 x 15 inch square. Cut into eighteen 3 inch squares. Place a mounded teaspoon of mushroom filling in the center of each square. Fold pastry over filling to form a triangle. Pinch edges firmly together with a fork to seal.
Bake 12 to 14 minutes until golden brown, rotating pan half way.