This is without a doubt, an OMG-good recipe! I had intended to serve only one of these amazing Mushroom Garlic Creampuffs to our fabulous French friends, but none of us (even their daughter) could stop ourselves from eating two. Between the amazing bread and the Cheddar Ale Soup (recipe coming, coming) we were so stuffed we had to forgo the salad course and barely had room for the delicious orange cake our guests brought.
I found this recipe for Mushroom Garlic Cream Tart just moments before making it. I knew I wanted something with mushrooms, garlic and cheese, and this filled all three requirements. I've modified the recipe below to reflect how I made this dis. The mushrooms needed at least 3/4 cup of sherry to rehydrate (and hey, the more booze the better, I say). Since I didn't have sherry, I used port, which was fabulous! I also used all creminis, and a lovely wild mushroom mix I found at Costco in a huge jar for $12.99. Such a deal!
I also used vol-au-vent puff pastry shells, which I baked prior to loading them up with the heavenly filling. Then I put them back in the oven for a few minutes to keep crisp and warm until our guests arrived.
Mushroom Garlic Creampuffs
- Time 20 minutes
- Serves 12
- 3 tablespoons of butter
- 8 ounces of crimini mushrooms, finely chopped
- 1 ounce of dried mushrooms, rehydrated in 3/4 cup of warm sherry
- 2 shallots, finely minced
- 2 garlic cloves finely minced
- 1/4 teaspoon of salt
- 1/4 teaspoon of fine milled black pepper
- 2 tablespoons of all purpose flour
- 1/4 teaspoon of dried thyme
- 1/2 cup of whipping cream
- 1/4 cup of grated Romano or Parmesan cheese
- 12 vol-au-vent pastry cups
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How to make it
How to make it
- Preheat oven to 425 degrees. Bake vol-au-vent cups according to package directions. Remove centres.
- Melt butter in large skillet over medium heat, add shallots and garlic and saute until soft. Add buttons, crimini and drained rehydrated imported mushrooms. Cook until limp, add sherry, salt and pepper, reduce over low heat until liquid is nearly evaporated.
- Sprinkle in the flour and cook a minute or two, stirring all the while.
- Add thyme, whipping cream and cook a few minutes more until the sauce thickens considerably. Cool and add the cheese.
- Fill cups.
- Turn off oven, and leave filled mushroom creampuffs inside with door open to stay warm.
Like I said, OMG-good! Totally impressive and could be served in little puff-pastry turnovers, or on a puff-pastry sheet, or even in little tart cups. Yum!