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.
Sauteed Mushroom Asparagus Puff Pastry Appetizer
Sauteed Mushroom and Asparagus Puff Pastry Appetizer
- 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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Karen Chrestay says
I’ll be making these for our wine/dinner club meet up this weekend! I think I’ll make them even a little smaller. It’s a stand-up affair so food needs to be finger friendly! Thanks so much.
These appetizers look perfect for a party! So cute!
Cookin Canuck says
There are two things that are always in my freezer…puff pastry and the mini phyllo shells, which are both great for last-minute appetizers and desserts. Your appetizer is beautiful and I’ll bet it tastes fantastic!
Heather // girlichef says
Puff pastry is a freezer must-have for me. I love how it can be rustic or sophisticated depending on it’s use. These little bites are just lovely, I’m pretty sure I could eat far too many.
Stephanie @ Back For Seconds says
Um. I love everything about these!
Erin @ Texanerin Baking says
Great idea! I’ve never really used puff pastry, which seems like a shame. I need to get on that!
The Food Hunter says
Adding these to my must make list…great party food.
Jessica (Savory Experiments) says
Looks great, Paula. I have some puff pastry in the freezer just begging to be used.
Ashley @ Wishes & Dishes says
I can see serving this before a fancy dinner! And so easy too! Great idea, Paula. I should start keeping puff pastry in my freezer, too.
I love puff pastry for savory dishes. Forget appetizer, I could just devour a handful of these for my meal!
Yum! How wonderful would these be as a starter with a glass of wine before a dinner party. Deliciousness.
Isn’t frozen puff pastry the best shortcut ever! Love these little tarts, my favorite way to use puff!
Sarah Walker Caron (Sarah's Cucina Bella) says
Puff pastry is my jam! These look fantastic.
Crystal Barrett says
there is nothing wrong with a boxed freezer meal every once in a while 🙂 these look delicious! I might have to make them for my next party.
Aly ~ Cooking In Stilettos says
These appetizers are perfect for holiday entertaining! Love this recipe Paula!
Colleen (Souffle Bombay) says
Paula!! I have a confession…I am afraid of the puff! Or I think I am…I only touched it once years ago and messed it all up, since them we have not spoken, written or texted (only gobbled if someone else made it):( I need an intervention or rather an introduction!! This looks wonderful!!
Arika M. says
These appetizers look so delicious and fun! Thanks.
Angie | Big Bear's Wife says
I just had dinner and I still want to go name these asap!!
Kim Beaulieu says
Dude, you had me at asparagus. This looks delightful.
Melissa from HungryFoodLove.com says
Puff pastry is my saving grace for last minute appetizers and desserts. Love it!!!!
Delicious! I have some time tomorrow so i’ll try it then. 🙂
Carol at Wild Goose Tea says
Gosh a downtown looking appetizer in a quick way. I am liking it.
I’m the complete opposite. I never have puff pastry in my freezer! I have never even made anything with it! But this looks amazing!
Simple, wallet-friendly and with an air of sophistication? I’m in! Great looking app, Paula.
Carol at Wild Goose Tea says
I never have puff pastry in my freezer either. BUT I think I better get with the program. It sure turned into a pretty sophisticated looking dish.
Jean | DelightfulRepast.com says
Paula, sounds good! Of course, I’d eat cat food if you put it on puff pastry!
Alex Pearsons says
Made this as an afternoon snack for the kids (they love mushrooms)and they absolutely loved it. They’re picky eaters and would rarely touch vegetables (except broccoli and cabbage), and I was quite happy to see them gorging on asparagus. I topped a bit of gravy though, for added flavor – mushrooms always go well with gravy.
Anyway, I’m looking to make this as an appetizer for our Christmas dinner! Thank you for this recipe Paula!