mushroom – SweetSourMoments

Mushroom is definitely one of my favorite thing in cooking… it is versatile and tastes delicious. Often times I only saute it in oil and add generous amount of garlic and that’s it, this simple menu’s never failed me. Mushroom in pasta is a perfect addition, mushroom in quiche is also very good. Though we, my husband and me, like mushroom very much, my little one does not. Luckily she likes this mushroom pie. This recipe is so good and easy, perfect for my little one snack time, I got it from King Arthur : http://www.kingarthurflour.com/recipes/spinach-and-mushroom-hand-pies-recipe. For the dough I followed the original recipe, for the filling I excluded the spinach.

Making the pie dough is easy and quick, I only used 2 forks and little elbow grease… I prepared the dough the day before, refrigerated it, baked it in the next morning…. you know when you have 2 yo, things can’t be predicted and plans often need to be adjusted. The good thing with this recipe is you can always refrigerate either the dough or the filling, so no need to worry when you are not able to make it the same day.

I tried couple times to make my own puff pastry, they tasted good but didn’t have the texture I was looking for. I think I need to practice more rolling and folding the dough to get those nice layers. Since I had been so curios about this recipe, I got it from Pinterest, I decided to go with the frozen pastry sheet available in grocery store. That cut the work and time, thanks to Pepperidge Farm, the pastry sheet I used.

1. In this recipe I only used half of the package = 1 pastry sheet. Prepare the oven at 350F.

A. Mix following ingredients for the filling mixture: 4 oz creamcheese( room temperature), 1/4C parmesan, 1/2C mushroom, rinsed and drained( I used canned mushroom because it’s what I had that time), 1/4C chooped sweet onion, 1/2 tbs garlic powder, 1 tbs green onion, dash of pepper.

B. Cut the pastry sheet on well floured surface, add the filling mixture.

C. Brush the edge with the egg wash( for the egg wash, I whisked 1 egg without water), fold and seal.

D. Cut to 5 or 6 pieces. Brush the top with egg wash, sprinkle with pepper.

2. Bake for 15 minutes, take out and apply another egg wash, put back to oven for 5 more minutes, do it as quick as possible. Why do this? because I want to make sure the surface will have nice color, shining gold 🙂