Step-by-Step Guide to Make Homemade Mushroom Puffs

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The ingredients needed to make Mushroom Puffs:

1. Take 1 sheet of puff pastry(rectangular)
2. Take 3 tbsp fresh, diced parsley
3. Get 2 tbsp fresh or dry thyme leaves
4. Make ready 500 grams fresh seasonal mushrooms
5. Take 50 grams soft mild (spreadable) cheese
6. Get 3 tbsp extra virgin olive oil
7. Make ready 1 tsp butter
8. Prepare 1 1/2 medium-large brown onions
9. Make ready 1 tsp balsamic vinegar
10. Prepare 1 tsp brown sugar
11. Get 2 hand-fulls whole walnuts
12. Make ready to taste White pepper and Sea salt
13. Make ready For garnishing
14. Take Green mint chutney as per requirement
15. Prepare Tomato ketchup As per requirement

Instructions to make Mushroom Puffs:

1. Pre-heat oven to 200 degrees celsius.
2. On a lightly greased tray lay out the rectangles of cut pastry and put chopped walnuts in an oven-proof dish.
3. Bake for 20 mins or until the pastry has puffed and turned golden brown, remove from the oven and set aside to cool.
4. Begin preparing the caramelized onion. Dice onion finely length-ways and add into a heavy-based saucepan with olive oil, balsamic vinegar and brown sugar.
5. Keep stirring and cooking the onions slowly on low heat until they are translucent, soft and slightly brown, whilst preparing the mushrooms.
6. Rinse all mushrooms well and pat dry immediately to remove excess water with a clean tea towel or kitchen paper.
7. Slice mushrooms length-ways - Heat olive oil and butter In a frying pan and add parsley, thyme and sea salt.
8. Add all mushrooms, white pepper and cook the mushrooms, continuously stirring, until they have reduced in size and start releasing their juice.
9. Cook till this juice dries up remove from heat
10. In a blender combine 2/3rds of the roasted walnuts, little spreadable cheese and little green chutney (adjust as per taste)
11. Whizz until smooth and pourable, adding sea salt to taste if needed.
12. Assembling - Prepare Pastry layers by gently separating each rectangle of cooked pastry into two layers.
13. Place pastry bases on a serving dish and gently layer the caramelized onion to the base, then sprinkle roughly chopped roast walnuts over the onion.
14. The nuts are an important textural element to this dish so avoid omitting them.
15. Add a 1.5 cm high layer of mushrooms over the top. - Spread a fine layer of cheese over both sides of the middle pastry layer then add this to the base.
16. On top of the mid section add another layer of mushrooms
17. Finally, add one of the top layers from the baked pastry to the dish.
18. For garnish- Drizzle the cheese & chutney mix over the top and finish with chopped walnuts - I used some ketchup too to give red colour

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