Here is a great rapid appetizer made with your latest prise du jour. Puff pastry, pesto, cheese and wild mushroom can only be amazing together!
Delicious Cheesy Wild Mushroom Puff Pastry Tart
Course: AppetizersCuisine: FrenchDifficulty: EasyServings
6
servingsPrep time
10
minutesCooking time
30
minutesTotal time
40
minutesIngredients
1 Puff pastry square (25 cm x 25 cm) (I used a grocery bought frozen puff pastry)
1 tsp of butter
400 g of wild mushroom, sliced (or 50-50 wild mushroom and white mushroom)
Salt and pepper to taste
1 shallot, finely chopped
1 tbsp of pesto
80-100 g of gruyere cheese, shredded (any strong cheese that melt easily will be perfect)
1 egg yolk
Directions
- Thaw the puff pastry square according to the package.
- Preheat the oven at 375F. Heat a small skillet under medium heat. Add the butter and the mushrooms, and season with salt and pepper to taste. Cook until lightly brown and most of the liquid has sweat from the mushrooms, about 5 minutes. Add the shallots and cook for an additional 2 minutes. Place the mushrooms in a bowl in the refrigerator to cool.
- Lay a piece of parchemin paper on a baking sheet. Lay the puff pastry square flat on the parchemin paper. With a knive, mark (don’t go all the way through) a ‘square’ 2 cm (1”) from the perimeter of the puff pastry. Make small holes inside the ‘scored square’ with a fork.
- Spread the pesto inside the ‘scored square’ of the puff pastry, add the cheese and, then, the mushrooms. Lightly brush egg yolk on the exposed edges of the puff pastry. Place the puff pastry in the oven for 20-25 minutes, until risen and puffy. Let cool for 10 minutes.
- The cheesy wild mushroom puff pastry is done! Serve as an appetizer.
SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:
- The wild mushrooms can be replaced with a grocery bought white mushrooms or dehydrated wild mushroom mix (Costco and amazon have great ones!).
- Most wild mushrooms can be used for this recipe. However, I recommend mushrooms with a strong taste such as oyster mushrooms, chanterelles, morels, to name a few.
Hey! I am an outdoor enthusiast who loves cooking natural ingredients and share his passion… About Me
