I recently had a white mushroom pizza at one of our local pizza places (Love Supreme, for all you Austin peeps). Which inspired this recipe. I owe a huge shout-out to Trader Joe’s for having pre-sliced crimini mushrooms and a great selection of cheeses and (IMO) the best store-bought puff pastry.
I ended up making these as a “welcome” to the neighbourhood treat and introduction to all our new neighbours. We moved into a new community so we are all new. Trying to make new friends through their stomaches. Haha.
Ingredients
- 10 oz crimini mushrooms, sliced
- 2 sheets puff pastry (makes 8)
- 1/2 teaspoon white pepper
- 1/2 teaspoon herb de provence
- 1/2 teaspoon shiitake powder
- 1/2 teaspoon garlic powder
- 1 cup aged cheddar, shredded
- 1 cup fontina, shredded
- 1 cup toscano, shredded
- 2 tablespoon avocado oil or neutral oil
- 1 egg, beaten
Directions
- Take out the puff pastry if frozen before making the filling. (Leave at room temperature for an hour to defrost.)
- In a skillet or cast iron pan add in the oil and pan fry the sliced mushrooms with salt, white pepper, herb de provence and garlic powder. (Make sure to cook out the liquid.)
- Shred the assortment of cheeses as the mushrooms cool down enough not to melt the cheese when added.
- Turn the overn to 425° and prep the puffs.
- Toss the mushroom and cheeses and set a side to cut squares out of the puff pastry.
- Each sheet of the puff pastry makes 4 puff pastry treats.
- Cut each sheet into 4 square — they’ll be either 4 by 4 squares of 6 by 6, depending on the brand of puff pastry.
- Put the filling in diagonally and take the unfilled corners and layer them over the filling — in a criss cross manner. (Dab the corners with water or egg if they don’t want to stick together.)
- Brush with egg and into the overn for 12 minutes — turing the tray around half way.
- Let it rest for 4 to 5 minutes before serving or stuffing them in yo face!
