Recipe Category: Appetizer
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Ingredients
Makes 4 to 6 servings
- 2 tablespoons olive oil
- 2 cups finely chopped fresh shiitake mushrooms
- 3 garlic cloves, minced
- 1 medium bunch green onions, finely chopped
- 1 teaspoon minced fresh thyme or 1/2 teaspoon dried
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 sheet frozen vegan puff pastry, thawed
Method
- Preheat the oven to 400°F
- In a large skillet, heat the oil over medium heat
- Add the mushrooms, garlic and green onions
- Season with thyme, salt and pepper
- Cook until the vegetables are soft and the liquid has evaporated, about 10 minutes
- Remove from the heat and set aside to cool
- Unfold the pastry sheet onto a lightly floured work surface and roll into a rectangle about 12 x 15inches
- Cut the pastry into 3-inch squares and press them into the bottoms of nonstick mini-muffin tins
- Spoon about 1 tablespoon of the mushroom mixture into the center of each pastry cup
- Bake until golden brown, about 15 minutes
- Serve warm
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