Monday, March 24, 2014

Cooking Lab - Mushroom Parcels

Mushrooms are in season and on special at $6.99. I got greedy and bought a kilo. Now I need to come up with yummy dishes to cook them.

How hard can that be? Mushroom is so versatile, it goes with almost anything....
Mind blank......

Ok...a complete mental blank. This is what happen with a 'not-so-creative' person in the kitchen.

(c) GMV - Got My Vote!

No inspiration tonight. Fine!
I will do what a normal boring person would do - Stuff them! 
Stuff all of them!

These mushroom parcels would be sensational for a dinner party. Or serve them with a nice tomato salad and chimichurri sauce for a great vegetarian appetizer. 

- Puff pastry x 2 Sheets
- Button mushrooms 500g
- Fresh thyme 1 stalk
- Egg x 1
- Garlic x 1 clove 
- Asparagus x 3 stems 
- Butter 30g
- Salt & pepper 
- Canola oil 50ml


1. Preheat oven to 200C.

2. Line the pastry sheet into the ramekin dish. Lightly brush with egg wash and some oil.

3. Slice mushrooms into equal chunk pieces.

4. Heat some oil in the pan and sautéed the garlic.

5. Add mushrooms, thyme, chopped asparagus.

6. Season with salt and pepper.

7. Cook for a further 5 minutes until the mushroom juice has evaporated.

8. Melt butter into the mushroom mixture.

9. Fill the pastry with the sautéed mushrooms.

9. Gather up the corners of the pastry. Arrange overlapping folds to enclose the parcel.

10. Spread the rest of the butter on folds.

10. Bake in the oven for 5 minutes or until the pastry turn golden.

11. Serve the mushroom parcel with a tomato side salad.

12. For the Heirloom Tomato Salad recipe, please see my my previous entry here:

Look at the cross-section of these mushroom parcels. 
Overfilled with goodness of mushroom.

I think I stuffed  them good!

13. Garnish with chimichurri sauce and scatter some cheese on top for a stunning delicious meal.

Yum !~~