**SMOKED MEATS** CURRENTLY UNAVAILABLE - CHECK BACK SOON
Super savory, crispy, crunchy, chewy, what else can I say. This little delight keeps them coming back for more. If there are leftovers they also freeze very well , even for months.
Tips for making ahead: You can make the mushroom filling and keep it in the fridge for a few days. You can also assemble the puffs entirely and either refrigerate for several hours, then bake, or freeze for several weeks, then take from the freezer straight into the oven. No need to bring to room temperature, just add a few minutes to the bake time.
PREP TIME: 30 minutes
COOK TIME: 40 minutes
MAKES: about 50
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
Preheat the oven to 400°F.
Melt the butter over medium heat, then sauté the mushrooms and onions, stirring occasionally, until all the liquid evaporates, about 8 minutes.
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.
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).
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.
Bake for 25 to 30 minutes, until golden brown. (Bake for an additional 5 minutes if baking from frozen.)
Serve hot, warm, or at room temperature.
Urban Cowgill
Dec. 2020 (updated 2023)