Photo: Mushroom Pies with Pear Salad Recipe
Ingredients
- Cooking spray
- All-purpose flour, for dusting
- 1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed
- 1 teaspoon dijon mustard
- Kosher salt and freshly ground pepper
- 4 large portobello mushroom caps
- 1/3 cup breadcrumbs
- 2 cups shredded cheddar and/or muenster cheese
- 1 large egg, beaten
- 1 shallot, thinly sliced
- 1 1/2 tablespoons red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 6 ounces mache or other salad greens (about 6 cups)
- 1 pear, thinly sliced
Directions
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and mist with cooking spray.
On a lightly floured surface, roll the puff pastry into a 14-inch square and cut into four 7-inch squares. Brush the center of each with mustard and season with salt and pepper. Place the mushrooms gill-side up on the pastry and season with salt and pepper.
Toss the breadcrumbs and cheese in a bowl and sprinkle over the mushrooms. Fold in the pastry edges, pleating to fully cover the mushrooms; press to seal. Brush both sides of the pastry with the beaten egg. Place seam-side down on the baking sheet, make slits in the top and bake until golden and crisp, 25 minutes. Let cool slightly.
Meanwhile, combine the shallot, vinegar, and salt and pepper to taste in a bowl, then whisk in the olive oil. Toss the dressing with the salad greens and pear. Serve the salad with the mushroom pies.
Per serving: Calories 736; Fat 47 g (Saturated 18 g); Cholesterol 106 mg; Sodium 1,045 mg; Carbohydrate 54 g; Fiber 6 g; Protein 27 g
Photograph by Antonis Achilleos
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By addylynne
Maine
on February 23, 2012
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This was so delicious! I substituted goat cheese, chopped baby bella mushrooms, and I added some fresh rosemary and thyme. My only difficulty was getting the puff pastry to cook all the way through, but I've never worked with puff pastry. You kind of can't mess this up though. I just turned the oven down and left them in there for a really long time. Can't wait to start experimenting with other variations on the filling. Also, the salad really makes the dish!
By deborahdowning@...
Goshen, IN
on January 07, 2012
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I used sliced baby portobellos, stems removed which I sauteed w/ salt & pepper till most juices were released, then mixed in the breadcrumbs, using less than called for as a previous reviewer did. I sprinkled the muenster on top and folded it up and sealed, ending up with a pierogi shape. Excellent.
By Kelita jonze
on June 12, 2011
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Really great. I since have used sliced mushrooms and it worked just as well.
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