In the fall, as the rains come, the ground dampens, and the leaves fall, the farmers’ markets start brimming with wild mushrooms. I bring home a bagful, clean and chop them, and then sauté them in butter or olive oil. I first made this filling for omelets and decided it would be ideal for hors d’oeuvres.
- 2 sheets frozen puff pastry dough (from a 17.3-ounce package)
- 1 pound assorted wild and cultivated mushrooms such as cremini, shiitake, and chanterelle, wiped or brushed clean, stem ends trimmed
- 3 tablespoons extra-virgin olive oil
- 2 shallots, finely minced
- 1 1/2 teaspoons kosher or sea salt
- Freshly ground pepper
- 2 tablespoons minced fresh flat-leaf parsley
- 1 tablespoon minced fresh dill
- 1 teaspoon minced fresh thyme
- 1/4 cup (2 ounces) fresh goat cheese, at room temperature
- All-purpose flour for dusting
- 1 large egg, beaten with 2 teaspoons water
How to make it
The mushroom filling can be cooled, covered, and refrigerated for up to 3 days. Remove the filling from the refrigerator 1 hour before filling the pastry pockets to soften it slightly. The mushroom pockets can be made and assembled completely and frozen, unbaked. Freeze the unbaked pastries on rimmed baking sheets, and then transfer them to a freezer container, arranging the pockets in layers between sheets of waxed paper. The pastries can be frozen for up to 1 month. Bake the pockets without thawing first; the baking times will be longer, about 20 to 25 minutes, so follow the recipe’s doneness cues.
Excerpted from New Thanksgiving Table by Diane Morgan. Text copyright © 2008 by Diane Morgan. Photos copyright © 2008 by Leigh Beisch.