Monday, February 15, 2010

Mushroom Pies with Pear Salad

Before I realized I was pregnant I was craving some strange things. Mushrooms, which I have never particularly liked, became something I wanted to eat every day at every meal. I found this recipe in a magazine and thought it sounded easy enough. It has a lot of flavor for something being pretty easy to make. Portobello mushrooms have a very meaty texture and are very versatile. You certainly don't miss the beef!

What you Need:
All-purpose flour, for dusting
1 sheet frozen puff pastry, thawed
4 teaspoon dijon mustard
salt and pepper
4 large portobello mushroom caps
1/4 cup breadcrumbs
2 cups shredded cheddar
1 large egg, beaten
1 shallot, thinly sliced
1 1/2 tablespoons red wine vinegar
3 tablespoons olive oil
6 ounces mix baby lettuces, or your favorite greens
1 pear, thinly sliced

What to Do:

Preheat your oven to 425 degrees and line a baking sheet with parchment paper sprayed with cooking spray. 
On a lightly floured surface, carefully roll out the puff pasty to a 14 inch square and cut into 4 equal squared. The brush the center of each square with 1 teaspoon of Dijon mustard and season with salt and pepper. Place a mushroom, gill side up on the pastry and again season with salt and pepper.

Combined the breadcrumbs with cheese in a a bowl and sprinkle it evenly over each of the mushrooms. Fold up the pastry to cover the mushrooms completely, pressing to seal.

Brush both sides of the pastry with the beaten egg and place the pies seam side down on the baking sheet. 
Make a couple slits in the top and bake until golden brown and crisp. About 25 minutes. Let cool slightly while you make the pear salad.

To make th salad, combine the shallot, vinegar and some salt and pepper in a bowl, then slowly whisk in the olive oil. Toss the dressing with salad greens and sliced pears. Serve along side the mushroom pies. 

H A P P Y  C O O K I N G !!

1 comment:

  1. This was very very very good. I love a stuffed portabello. The crispy outside was perfect with the hint of dijon underneath. It was great, and will be making it again. Puff pastry is phyllo dough, right? Because that's what I used.


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