Puff pastry baskets with mushrooms, an incredibly easy and irresistible appetizer. Puff pastry nests with a creamy, gooey, and fragrant filling, very easy to prepare, I am sure they will win over your guests. If you’re looking for other delightful baskets, try the Kataifi pastry baskets.
Perfect for festive days, they are truly addictive.
Let’s get to work and prepare the puff pastry baskets with mushrooms together.
OTHER EASY APPETIZERS
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 6Pieces
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing puff pastry baskets with mushrooms
- 1 roll puff pastry
- 10.5 oz champignon mushrooms
- 2 cloves garlic
- 3 tablespoons extra virgin olive oil
- to taste salt and pepper
- 1 tablespoon chopped parsley
- 1 1/4 cups milk
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- to taste salt and nutmeg
- 1.4 oz asiago cheese
Tools
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- Saucepan
- Frying Pan
- Muffin Pan
Steps
Prepare the mushrooms by removing the earthy part at the end of the stem and wiping them with a damp cloth. Slice them and set aside. In a frying pan, sauté the garlic with oil, add the mushrooms, salt, pepper, and cook for 10-15 minutes. At the end of cooking, remove the garlic and add the parsley.
Prepare the béchamel sauce by toasting the flour in a saucepan with the butter. Gradually add the milk while stirring with a whisk, add salt and nutmeg, and cook, stirring constantly, until the béchamel thickens. Cover and let it cool.
Add the diced asiago cheese to the béchamel and also the mushrooms. Roll out the puff pastry into the muffin pan and press it into the cavities to create the baskets. Use a knife or a wheel to separate one basket from another. Fill the baskets with the enriched béchamel.
All that’s left is to bake in a static oven at 355°F for about 30 minutes. Remove from the oven and let them cool slightly.
Storage
You can store the baskets in the fridge. You can warm them up in the oven for a few minutes before serving.
