Garlic mushroom puffs are loaded with flavor, but that’s not the best part about them. Make them the day before you need them, then pop them into the oven to bake for your get-together. They look and taste gourmet, but are so easy to make thanks to frozen puff pastry. I’ve added some additional photos below to give you an idea how to perform each easy step.
Garlic Mushroom Puffs Recipe
8 ounces white mushrooms
4 ounces baby spinach, stems removed
2 Tablespoons butter
1/2 cup chopped sweet onion
3 cloves garlic, pressed
1/2 teaspoon table salt
8 to 10 (about 1-1/2 ounces dry-pack) sun-dried tomato halves (pat dry if packed in oil), coarsely chopped
4 ounces (1/2 of a large block) cream cheese
1 large egg, separated, divided use
1 package (17.3 ounces) puff pastry, thawed (2 sheets)
1/4 cup bacon bits, optional
1 Tablespoon melted butter
1/2 teaspoon kosher salt (not table salt)
1/4 cup (about) grated Parmesan cheese (not the canned stuff)
Using a mushroom brush, clean the mushrooms and trim the stem ends. Cut the mushrooms into fourths. Remove the stems from the spinach. Set aside.
Place a large, heavy skillet over medium heat. When hot, add the butter. Swirl to coat the pan. Add the mushrooms, and onions, then sprinkle with the salt. Saute, stirring often, until the mushrooms release their moisture. Add the pressed garlic and continue to stir, until most of the liquid has evaporated. Remove from heat and let cool.
Place the cooled vegetables, baby spinach, sun-dried tomatoes, cream cheese, and egg yolk (reserve the white) in the bowl of a food processor. Pulse until the vegetables are chopped into pieces about 1/4-inch in size.
Place a long sheet of plastic wrap (22 inches) on your work surface. Unfold one sheet of the puff pastry. Top with another sheet of plastic wrap and roll into a 12- by 12-inch square (about 1/4-inch thick). Repeat with the second sheet of pastry. Discard the top top plastic wrap.
Spread each sheet with half of the mushroom mixture to within 1/2 inch of the edges of the pastry. Sprinkle with the bacon bits. Roll up the pastry in a jelly-roll fashion into a long log. Add 1/2 teaspoon of water to the egg white and whisk. Brush this egg-wash along the edge and press to seal.
Seal each log in the bottom sheet of plastic wrap and refrigerate for 1 hour or overnight.
Slice the chilled mushroom puff rolls into 1-inch thick rounds (12 rounds per roll) using a sharp knife. Place 3 inches apart on prepared pan, cut-side up. You should have 12 on each pan. Brush exposed tops with the melted butter. Sprinkle lightly with the kosher salt, followed by Parmesan cheese.
Bake for 15 minutes. Rotate the trays and swap positions on the oven racks for even browning. Bake an additional 15 to 20 minutes, or until golden. Serve warm.
Yield: 24 appetizers