After the great summer success of the tomato puff pastry, I thought of making the autumn-winter version. Thus, my field mushroom puff pastry was born, a very simple savory pie to prepare and really very tasty. It cannot be considered a main dish because it is not very rich, but it is perfect served as an appetizer or a snack for a rustic snack or an aperitif.
If you’re interested in more puff pastry recipes, here are some interesting links:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for the field mushroom puff pastry
- 1 roll puff pastry (round)
- 10.5 oz field mushrooms (champignon)
- 1 clove garlic
- 2 tomini
- 2 sprigs marjoram
- breadcrumbs
- parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan
- 1 Baking tray
Preparation of the field mushroom puff pastry
Clean the champignon mushrooms by removing the earthy base of the stem. Rinse them quickly under running water, pat them dry with paper towels, and slice them thinly.
In a pan, heat a few tablespoons of oil and sauté a peeled and halved garlic clove. Let it sizzle for a few moments, then add the champignon mushrooms and soften them for a few minutes over high heat, stirring gently with a wooden spoon.
Once soft, season them with a couple of generous pinches of salt and a grind of black pepper, and cook them for about ten minutes over low heat, stirring often. Then turn off the heat, remove the garlic, add some chopped parsley, and let cool slightly.
Meanwhile, unroll the puff pastry disk and place it inside a baking tray, keeping it on the parchment paper provided in the package. Prick the bottom with a fork and sprinkle with breadcrumbs.
Slice the tomini thinly and distribute them on the bottom of the tray.
Season with a grind of black pepper and marjoram leaves.
At this point, distribute the now lukewarm mushrooms over the entire surface and fold the edges of the puff pastry over the filling.
Bake the field mushroom puff pastry in a preheated static oven at 392°F for 20-25 minutes. Remove from the oven and let it cool slightly before serving. Enjoy! Paola
I also remind you that you can follow me on various social media to stay updated on the new recipes I publish. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) and also on TikTok (@zenzero_limone). Thank you ♥!
