Meatless Monday: Mushroom Holiday
This week’s Meatless Monday post comes from washingtonpost.com colleague Michele Hatty, an avid home cook, and much to my delight, a mushroom enthusiast. As some of you may know, I’m allergic to mushrooms and am therefore unable to test any recipes containing my beloved fungi. Below, her recent recipe find. Fellow 'shroom lovers, don't be shy: share your favorite mushroom treats in the comments area.
Before I got married this past May, I rarely cooked for myself. And those times when I did cook, I typically chose vegetarian recipes. My new husband, however, grew up as a meat-and-potatoes Midwestern boy, so most nights some sort of fish, chicken or beef stars in whatever entrée I’m preparing. That’s why I was secretly a bit excited when he was out of town for a business trip last week. Although I knew I would miss him tremendously, it would afford me a chance to go meatless again in the kitchen, and even better, to get creative with the mushroom, a vegetable that he isn’t crazy about.
I found a recipe that seemed written for me -- Mushroom Turnovers With Sour Cream –-- published in the November issue of Everyday Food magazine.
The recipe calls for just five ingredients: a mix of mushrooms, frozen puff pastry, onion, olive oil and a little bit of sour cream served on the side. To prepare, thaw and roll out a sheet of puff pastry, cut into four equal portions and fill each with onions and mushrooms that have been sauteed in olive oil.
Sprinkle a little salt and pepper into the mix, then fold each puff pastry rectangle over mini-mound of mushroom mixture to form individual Hot Pocket-like turnovers. Crimp the edges of the turnovers with a fork so that nothing escapes out the sides as they bake, cut slits in the top so that heat can escape, then bake in a 425-degree oven for 20-25 minutes, with sour cream as garnish. It was so simple.
I really liked my mix of mushrooms: chanterelle, enoki, shiitake, plus a few porcini instead of my old standbys of white button and portobello.
Thinly sliced, they made for a woodsy mushroom-lover’s delight. I did have some thoughts on giving the end result more oomph, though. If I make these again, I might play a little more with the ingredients, adding some thyme, a splash of white wine and perhaps some butter to the pan before sauteeing the vegetables.
Note to puff pastry novices: You need not fear the dough. At first, I was slightly intimidated by puff pastry, as I work with it infrequently, but it was essentially idiot-proof. A little flour on the counter and on the rolling pin made for an easy experience. Plus, it was fun to use my rolling pin for something other than cookie dough.
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