Lion's Mane Puff Pastries
This recipe by Damien Logan from Middletown, OH took third place in our "Mushroom Hors d'oeuvres Recipe contest - yummmmmmm!
1 Tbsp. butter or olive oil
2 c. chopped Lion's Mane (or Comb Tooth) mushrooms
⅓ c. finely chopped onion
8 oz. package cream cheese, softened
¼ c. grated Parmesan cheese
1 Tbsp. finely chopped chives
¼ tsp. smoked paprika
1 large egg
1 (17.3 oz.) package frozen puff pastry sheets
2 tsp. freshly ground pepper
Melt the butter or oil in a sauté pan and add the onion and chopped Lion's Mane (or Comb Tooth), stirring until soft. Cook long enough to release some moisture from the mushrooms and to add a little color to the onion. Allow to cool to room temperature, then refrigerate for half an hour.
Beat the cream cheese in a mixer at a medium speed until smooth. Stir in mushrooms and onion mixture until combined. Add the Parmesan, chives, and paprika. Mix completely and cover. Chill 1 hour minimum, up to 24 hours.
Bring the pastry out of the freezer to thaw and preheat oven to 400° F. In a small bowl, whisk 1 Tbsp. of water into the egg and set aside. Lightly flour your counter top, then roll the thawed puff pastry sheet into a 6 x 10 inch rectangle, roughly and cut in half lengthwise.
Spread half of the cream cheese and mushroom mixture into the center of each rectangle, brushing edges with the egg mixture. Fold each pastry half lengthwise over the filling. Pinch the edges to seal them, then cut each pastry into 10 pieces, and place on a parchment paper lined baking sheet. Repeat process with remaining puff pastry sheet. Optional: Freeze prepared but uncooked tarts on a baking sheet for an hour until firm, then transfer into zip-top freezer bags and store frozen for up to a month. Brush the remaining egg mixture over the tops of each pastry piece. Sprinkle with pepper and bake on parchment-lined baking sheet at 400° F. until golden. Serve hot.