It’s hard not to like anything tucked between two sheets of buttery puff pastry. From writer Caitlin Murray Giles, who tested this out in her own kitchen: “My husband loved this meal. My kids ate most of their servings, picking out a few mushrooms along the way.”
- 2 sheets of puff pastry, defrosted according to theinstructions on the box
- 2 tablespoons olive oil
- 2 shallots, finely chopped
- 1/3 cup of white wine
- 4 ounces goat cheese
- 10-12 ounces mixed mushrooms
- 1 tablespoon fresh thyme, chopped
- 1 egg
- 1 tablespoon milk
- Salt and pepper
- Preheat oven to 375 degrees.
- Heat the olive oil in a large sauté pan. Add the shallot and sauté for a few minutes.
- Meanwhile, clean the mushrooms with a damp cloth. Chop larger mushrooms if necessary. Add mushrooms to the pan and sauté until they give up their liquid.
- Add wine and cook until the liquid is reduced to a few tablespoons of sauce.
- Add thyme, salt and pepper.
- Place one piece of puff pastry on a parchment-lined baking sheet. Top with mushroom mixture and crumble goat cheese on top. Cover with another piece of puff pastry. Pinch edges together to form a seal.
- Whisk egg and milk together and then brush the top of the pastry. Bake until pastry is puffed and brown (about 30 minutes). Cut into squares and serve alongside a simple green salad.