Mushrooms are rich in B vitamins. They are a great source of protein, readily available and cost effective. This dish can be a great meal for lunch, dinner or as an edition to a party.
It is so flavorful and very tasty. It is also super easy and takes little time to prepare but your guests will think you were in the kitchen all day.
Servings: 4
Ingredients
- 4 tablespoons Unsalted Butter
- 1 Onion (Finely Chopped)
- 1 pound White Button Mushrooms (cleaned and coarsely chopped)
- 2/3 cups Sour Cream
- 1 pinch Grated Nutmeg
- 1/2 teaspoon Fennel Seeds
- 1 dash Salt and Pepper
- 1 Egg + 1 tablespoon of Water for Egg Wash
- 2 Puff Pastry Sheets (Each box includes 2 Sheets)
Instructions
In a large Skillet, melt butter over medium heat
Saute Onions until they begin to turn brown, approximately 8 minutes.
Add chopped mushrooms and saute until they begin to release their liquid. Turn the heat up to high and cook , stirring frequently until the liquid is reabsorbed and the mushrooms are browned. – Approximately 10 Minutes.
Turn the heat down to low and stir in sour cream, nutmeg, fennel seeds, and salt and pepper. Mix Well
Cut Puff Pastry Sheet in half and then cut each half into 2-3 rectangles from top to bottom. Fill each pastry with some of the mushroom pastry and then fold over the edges to seal. You can then press a fork on the dough to seal the edges.
Add pastries onto greased sheet pan. Crack one egg into a bowl with 1 tablespoon of water and beat well.
Brush the top of each pastry with the Egg Wash and then Bake Pastries for 10-15 minutes at 400 degrees. I generally prefer to turn my pastries over for the last couple of minutes to ensure they are perfectly browned on both sides.
Enjoy.
