Mushroom Recipe

Prepare mushrooms

Wipe mushrooms with a damp towel and trim stems. Finely chop mushrooms to a coarse mince so they release moisture quickly and evenly.

Cook aromatics

Heat a large skillet over medium-high heat. Add butter and olive oil. When the butter foams, add diced onion and sauté 6–8 minutes until translucent and lightly golden.

Brown mushrooms

Add chopped mushrooms to the pan in a single layer. Cook, stirring occasionally, for 8–10 minutes until mushrooms release moisture and that moisture evaporates and mushrooms begin to brown. Increase heat briefly if needed to encourage browning but avoid burning.

Add garlic and herbs

Stir in minced garlic, thyme, and half the parsley; cook 1–2 minutes until fragrant.

Deglaze and season

Pour in the white wine (if using) and scrape any brown bits from the pan. Add soy sauce, and cook 1 minute to concentrate flavor. Taste and season with about 1 to 1 1/2 teaspoons salt and 1 teaspoon pepper, adjusting to taste.

Finish filling

Lower heat to medium-low. Stir in heavy cream and cream cheese until melted and smooth. Cook 2–3 minutes until mixture thickens slightly. Stir in grated Parmesan and the remaining parsley. Remove from heat and let cool 10–15 minutes before assembling so the pastry won't get soggy.

Preheat oven

Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper.

Prepare pastry

On a lightly floured surface, unroll each thawed puff pastry sheet. If using pie crust, roll to about 12x9 inches. Cut each sheet into 12 squares (yielding 24 total bite-size parcels) or into larger rectangles depending on desired serving size.

Fill parcels

Spoon about 1 to 1 1/2 tablespoons of the cooled mushroom filling onto the center of each pastry square. Be careful not to overfill. Brush edges with beaten egg, fold or top with another square of pastry, seal edges by pressing with a fork or folding into a crimp. For open-faced tarts, leave a 1/2-inch border and spoon filling in the center.

Finish and bake

Place assembled parcels on prepared sheets. Brush tops lightly with beaten egg and a tiny brush of olive oil for a sheen. Sprinkle sesame seeds or chives if using. Bake 15–18 minutes at 400°F until pastry is puffed and golden brown. For larger tarts, bake 20–25 minutes and check doneness.

Cool

Remove from oven and let cool 5 minutes on the baking sheet, then transfer to a wire rack. Cooling slightly helps filling set and makes them easier to pack for office service.

Arrange warm parcels on serving platters or in catering trays. Garnish with microgreens and provide lemon wedges on the side. Include crostini or flatbread on the platter for scooping. If transporting, allow items to cool to near room temperature before closing containers to avoid steam buildup; reheat briefly (5–7 minutes at 350°F) if needed on-site.

Provides approximately 24 bite-size pastries. Offer napkins, small plates, and serving tongs for office convenience.