Sauteed Mushroom and Asparagus Puff Pastry Appetizer.
Puff pastry is something I ALWAYS keep in my freezer. It’s like a bag of frozen peas, we just need them. Puff pastry is so versatile and has saved my patutie on more than one occasion. It can go sweet OR savory, meaning we can whip up an appetizer and/or dessert on the fly.
Now I COULD make homemade puff pastry but on most days I certainly don’t have all day (and have you seen the price of butter lately. I’m seriously considering buying a cow, sigh) to do that so it’s boxed for me 99.9% o the time.
This is a super simple starter that seems sophisticated but it’s far from stuffy. And bonus points because it won’t break the bank. By the time it takes the puff pastry to thaw you can pre-heat the oven and have the veg sauteed. Feel free to use whatever fresh mushrooms you have in your fridge. I think a mixture would just just well ‘shroomy.
In about 20-25 minutes you can be serving a tray of these gorgeous puffy rectangles to your guests, or you know just crawl up on the sofa with a good kindle book and a glass of wine and snack on a few yourself. Whatever floats your boat.
These appetizers would work for the simplest or swankiest of meals you’re serving. The recipe can be easily be doubled or tripled. Options, you know we love them.
Disclaimer: I am a recipe developer for The Mushroom Channel. I was compensated for my time. Opinions are my own. Always have been. Always will be.
- 1 sheet puff pastry – thawed
- 2 tablespoons unsalted butter
- 1 shallot – minced
- 8 ounces baby bella mushrooms – sliced
- 2-3 sprigs fresh thyme
- kosher salt/black pepper
- 1/4 cup dry white wine
- 1/2 bunch fresh asparagus – trimmed
- Preheat oven to 400 degrees.
- Using a pizza cutter (or the like) cut puff pastry into 6 equal portions.
- Transfer to a rimmed baking sheet lined with parchment or a silicone mat. Set aside.
- Into a sauté pan heat butter and shallot oven medium heat. Add mushrooms, thyme. Season with salt and pepper.
- Using a slotted spoon, equally divide mushrooms between puff pastry portions.
- To sauté pan add wine and asparagus. Cook until asparagus is tender. Equally divide asparagus been puff pastry portions.
- Bake for approximately 20 minute OR until puff pastry is golden and cooked through.
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- Le Creuset of America Toughened NonStick Saucepan with Lid, 4 quart
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