When sautéing mushrooms, do not over-crowd them in the pan or they will steam instead of brown, and you will not achieve that wonderful caramelized flavor. The reason is that steam can only reach a temperature of 212˚F (100˚C), and sautéing requires a minimum temperature of 275˚F (135˚C).This two-bite appetizer starts with individual puff pastries that have been baked and then lightly brushed with truffle oil. Each pastry is filled with fresh goat cheese for a bit of tang and creamy texture. Sautéed mushrooms are then layered on top for that meaty, earthy flavor that I can’t seem get enough of. One bite and you’ll know what I’m talking about. Be warned, though. They’re highly addictive!
The mushrooms, puff pastry, and goat cheese can all be made a few hours ahead of time. Be sure to bring the goat cheese to room temperature before you assemble them so that you can easily spread or pipe it into the puffs.
Truffled Mushroom Puffs with Herbed Goat Cheese Recipe
For the mushrooms:
1/4 cup (60 ml) extra virgin olive oil
1 tablespoon minced shallot
8 ounces (226 g) fresh mushrooms, cut into bit-size pieces (such as chanterelle, crimini, or button)
Pinch of coarse salt
1 tablespoon minced Italian parsley
For the goat cheese:
8 ounces (226 g) fresh goat cheese, softened at room temperature
2 tablespoons fresh minced chives
For the puffs:
Flour for lightly dusting a work surface
1 package frozen puff pastry dough (two 9.5-inch sheets)
A 2-inch round biscuit or cookie cutter
For the finished puffs:
White truffle oil, for brushing inside of the finished puffs
To prepare the mushrooms:
In a saute pan large enough to hold the mushrooms in a single layer. Do not overcrowd them or they will steam instead of brown. (Cook them in batches, if necessary.) Heat the olive oil over medium heat until until it shimmers. Add the shallots and saute for 30 seconds or until translucent. Add the mushrooms and a pinch of course salt. Stir to lightly coat them with the olive oil. Cook until the mushrooms are golden brown. Stir frequently so that all sides of the mushrooms get browned. Remove from heat and stir in the parsley.
To prepare the goat cheese:
In a mixer, whip the goat cheese until it is smooth and creamy. If necessary, add a few drops of milk, cream, or water to thin it. Mix in the chives.
To prepare the puffs:
1 Preheat oven and thaw package dough according to package instructions. In a small dish, whisk the egg with 1 teaspoon of water. Set aside.
2 Lightly dust a work surface with flour. Place the thawed puff pastry dough on the work surface and cut out 12 rounds of dough. Place on a cookie sheet lined with parchment paper. Brush each round with the egg mixture. Bake for approximately 15 minutes or until light golden brown.
To finish the puffs:
1 Split each pastry in half at the natural perforation so that there is a top and bottom. Lightly brush the inside of the top and bottom with truffle oil.
2 Using either a spoon or a pastry bag, fill the bottom of each pastry with approximately 2 teaspoons of the goat cheese mixture.
3 Layer several cooked mushrooms on top of the goat cheese. Place the top of the pastry on the mushrooms and serve.
Enjoy with a Bourbon & Kirsch Cocktail.
As seen in JNSQ style magazine for iPad.
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