Carols Mushroom Puffs

Ingredients

• •  1/4 cup salted butter

  • 1 medium yellow onion, finely diced

  • 12 ounces baby portabella mushrooms, finely diced, stems included

  • 2 tablespoons all-purpose flour

  • 1/2 cup heavy cream

  • Kosher salt and freshly ground black pepper

  • 1  17.3-oz package puff pastry, thawed but still cold

Preparation

1. Preheat the oven to 400°F.

2. Melt the butter over medium heat, then sauté the mushrooms and onions, stirring occasionally, until all the liquid evaporates, about 8 minutes.

3. Generously sprinkle with salt and pepper. Add the flour and cook for 30 seconds to 1 minute, stirring constantly, to get rid of the raw flour taste.

4. Add the cream and simmer, stirring often, until thickened, 1 to 3 minutes. Season with salt and pepper to taste. Let cool to room temperature (spreading on a plate and popping in the fridge or freezer speeds this up).

5. Roll each puff pastry sheet into a 10-inch square. Cut each into 2x2-inch squares (yielding about 50 total—it’s okay if they’re not perfect). Fill each with 1 teaspoon of the mushroom mixture, then bring the corners together and squeeze shut to create a bundle. Place into a mini muffin pan.

6. Bake for 25 to 30 minutes, until golden brown. (Bake for an additional 5 minutes if baking from frozen.)

7. Serve hot, warm, or at room temperature.

Urban Cowgill 
Dec. 2020 (updated 2023)