Mushroom Recipe
Filled with sauteed mushrooms.
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Ingredients
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Mushroom Filling
Dough or Pastry (for filling vehicle)
Method
Mushroom Filling
- 1
- 2
Cook mushrooms
Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When hot, add the sliced mushrooms in a single layer (work in batches if necessary) and cook undisturbed for 3–4 minutes until browned on one side. Stir and continue to cook 2–3 minutes until most moisture has evaporated and mushrooms are golden.
- 3
Add aromatics
Reduce heat to medium, add remaining 1 tablespoon butter, then add the minced shallot. Sauté 1–2 minutes until fragrant and translucent. Add the garlic and thyme and cook 30 seconds more.
- 4
Deglaze and finish
Pour in the white wine and scrape any browned bits from the pan. Cook 1–2 minutes until liquid mostly evaporates. Stir in the heavy cream, salt and pepper. Cook another 1 minute to incorporate. Remove from heat, stir in chopped parsley, and let the filling cool to lukewarm before using (about 10 minutes). Taste and adjust seasoning.
Dough or Pastry (for filling vehicle)
- 5
Make pastry dough
In a large bowl combine the flour and 1/2 teaspoon salt. Add the cold cubed butter and use a pastry cutter or fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining (about 6–8 strokes).
- 6
Bring dough together
Sprinkle the ice water, 1 tablespoon at a time, over the flour mixture and gently toss with a fork until the dough just holds together when pressed. You may not need all the water. Gather the dough into a disk, wrap in plastic wrap, and chill in the refrigerator at least 30 minutes.
- 7
Roll and assemble
Preheat the oven to 400°F (200°C). Lightly flour a work surface and roll the chilled dough to 1/8–1/4 inch thickness. Cut rounds or shapes as desired (for hand pies use 4–5 inch rounds). Place about 2–3 tablespoons of the cooled mushroom filling in the center of each dough round, leaving a 1/2 inch border.
- 8
Seal and finish
Brush the edges with a little beaten egg (egg wash). Fold the dough over the filling to form half-moons (if making hand pies) or top with another round and crimp edges to seal. Press edges with a fork to seal and make a couple of small vents on top to release steam. Brush tops with egg wash.
- 9
Bake
Place assembled pastries on a parchment-lined baking sheet and bake in the preheated oven for 18–22 minutes, or until golden brown and puffed. Remove from oven and rest 5 minutes before serving.