Wild Mushroom Crisp

Mushroom-Crisp-with-Roasted-Vegetables-848x478

Wild Mushroom Crisp

Here is a fun and vegetarian Crisp that can be served as an appetizer or a snack, even a light mid day meal.

Easy. Simple. Done.

Crisp

1 sheet puff pastry

  1. Heat oven to 350°
  2. Roll puff pastry into a 9″ x 9″ square and place on a sheet of parchment paper on a baking sheet. Poke holes with a fork all over the puff pastry. Crimp the edges decoratively and place in oven.
  3. Bake for 15 – 20 minutes until a light blond color and remove from oven.

 

Mushroom duxelle

Ingredients

  • 2 tbsp. unsalted butter
  • ¼ cup finely chopped shallot
  • 1 garlic clove, minced
  • 1 lb mushrooms Cremini, finely chopped
  • Coarse salt
  • 1 tbsp. finely chopped fresh flat-leaf parsley
  • 1/8 teaspoon freshly ground pepper

Method

  1. Melt butter in a large skillet over medium heat.
  2. Add shallot and garlic; cook, stirring, until softened,
  3. Add mushrooms and salt; cook, stirring, until mushrooms have softened and released their liquid.
  4. Raise heat to medium-high; cook until liquid has evaporated.
  5. Stir in parsley, salt, and the pepper. Let cool completely.

 

Topping

Ingredients

  • 1 small Zucchini, cut into 1” wedges
  • 2 ea salsify, peeled, sliced into thin ¼” sticks
  • ½ c Cremini mushrooms, cut into quarters or eighths if very large
  • Optional Garnish
  • Snipped chives

Method

  1. Toss zucchini, salsify and mushrooms with olive oil, salt and pepper and spread onto a baking sheet in a single layer. Roast in a 350° oven for 8 -10 minutes or until vegetables are crisp tender.
  2. Top cooked puff pastry with a thin layer of mushroom duxelles and top with roasted vegetables. Place in oven and bake for 8 -10 minutes until hot.
  3. Cut into quarters or smaller wedges, top with snipped chives if using and serve.
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