Both hubs and I are great fan of mushrooms, especially button and portobello. I saw this recipe from Baking by James Peterson and thought it was rather easy to make, and it uses puff pastry which I normally have a roll (ready made ones) in the freezer because my daughters love puff pastry.
So I made it one Saturday for lunch. The girls who don't like mushroom wanted theirs filled with other things, so I put parmessan filling for my eldest (she loves everything with parmessan), and cocktail sausage for the youngest.
♥Mushroom Filling (Duxelles)♥
Adapted from Baking by James Peterson
Makes 2 cups
You'll need
2 pounds (907g) mushrooms (I used a mixture of brown and white button mushroom but the recipe prefers cremini)
1 tbs (14g) butter
1/2 tsp chopped fresh thyme, 2 tsp chopped fresh tarragon or 1 tsp chopped fresh marjoram (I used 1 tsp rosemerry because that's what I have in my pantry)
1/4 cup of double cream (the recipe calls for 1/2 cup but it's optional)
Salt and pepper to taste
Method
1) Chop the mushrooms into small pieces.
2) Melt the butter in a heavy bottomed pan over high heat and add the mushrooms and herbs. Stir so the mixture heats evenly. Soon the mushroom will be submerged in their own liquid. Continue to cook over high heat until all the liquid evaporates and the mixture is dry.
3) If you are using cream, add the cream. Continue cooking until there is no liquid in the pan.
4) Season to taste with salt and pepper.
5) Chill it to be used later.
♥Mushroom Jalousie♥
Adapted from Baking by James Peterson
Makes one 7 by 10 inch Jalousie
You'll need
2 sheets of puff pastry measuring 7 by 10 inch
2 cups mushroom filling
Eggwash (~whole egg mixed with 1/2 tsp salt)
Method
1) Preheat oven to 220C
2) Put one of sheet of the puff pastry on parchment paper. Spread the filling over it, leaving about 1 inch border all around. Refrigerate.
3) Fold the 2nd sheet of puff pastry (make sure it's firm but able to be folded, if it's not freeze until it is) half lengthwise to create a 5 by 7 inch strip of folded dough. With a long sharp knife, cut slits about 3/4 inch apart, cutting through the top and bottom layers of the dough but not cutting all the way to the fold. Leave about 3/4 inch of the fold and of the open side uncut to create the eventual center strip of dough and the border. Chill the dough so it's firm when you transfer it.
4) Brush eggwash over the edges of the bottom dough with the filling. Place the folded dough over the filling and wait a minute of two if it's too stiff to work with.
5) Unfold it so there's a strip of dough running up the center with the slats on both sides. Gentry press the edges to seal the top to the bottom and cut away a tiny strip along all 4 edges, so the top and the bottom edges are flush or even.
6) Brush the top with egg wash. Freeze for 15mins
7) Bake for about 30minutes or until puffed and golden brown. Turn down the oven to 150C and bake for 20minutes more.
8 ) Cut into rectangles to serve
Hubs and I have a piece each accompanied with a rocket salad. It was a satisfying lunch.
So I made it one Saturday for lunch. The girls who don't like mushroom wanted theirs filled with other things, so I put parmessan filling for my eldest (she loves everything with parmessan), and cocktail sausage for the youngest.
♥Mushroom Filling (Duxelles)♥
Adapted from Baking by James Peterson
Makes 2 cups
You'll need
2 pounds (907g) mushrooms (I used a mixture of brown and white button mushroom but the recipe prefers cremini)
1 tbs (14g) butter
1/2 tsp chopped fresh thyme, 2 tsp chopped fresh tarragon or 1 tsp chopped fresh marjoram (I used 1 tsp rosemerry because that's what I have in my pantry)
1/4 cup of double cream (the recipe calls for 1/2 cup but it's optional)
Salt and pepper to taste
Method
1) Chop the mushrooms into small pieces.
2) Melt the butter in a heavy bottomed pan over high heat and add the mushrooms and herbs. Stir so the mixture heats evenly. Soon the mushroom will be submerged in their own liquid. Continue to cook over high heat until all the liquid evaporates and the mixture is dry.
3) If you are using cream, add the cream. Continue cooking until there is no liquid in the pan.
4) Season to taste with salt and pepper.
5) Chill it to be used later.
♥Mushroom Jalousie♥Adapted from Baking by James Peterson
Makes one 7 by 10 inch Jalousie
You'll need
2 sheets of puff pastry measuring 7 by 10 inch
2 cups mushroom filling
Eggwash (~whole egg mixed with 1/2 tsp salt)
Method
1) Preheat oven to 220C
2) Put one of sheet of the puff pastry on parchment paper. Spread the filling over it, leaving about 1 inch border all around. Refrigerate.
3) Fold the 2nd sheet of puff pastry (make sure it's firm but able to be folded, if it's not freeze until it is) half lengthwise to create a 5 by 7 inch strip of folded dough. With a long sharp knife, cut slits about 3/4 inch apart, cutting through the top and bottom layers of the dough but not cutting all the way to the fold. Leave about 3/4 inch of the fold and of the open side uncut to create the eventual center strip of dough and the border. Chill the dough so it's firm when you transfer it.
4) Brush eggwash over the edges of the bottom dough with the filling. Place the folded dough over the filling and wait a minute of two if it's too stiff to work with.
5) Unfold it so there's a strip of dough running up the center with the slats on both sides. Gentry press the edges to seal the top to the bottom and cut away a tiny strip along all 4 edges, so the top and the bottom edges are flush or even.
6) Brush the top with egg wash. Freeze for 15mins
7) Bake for about 30minutes or until puffed and golden brown. Turn down the oven to 150C and bake for 20minutes more.
8 ) Cut into rectangles to serve
Hubs and I have a piece each accompanied with a rocket salad. It was a satisfying lunch.
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