I remember how my mother used to make mushroom toast. She loves mushrooms and that was an easy meal to make. I can’t remember a time I didn’t like mushrooms, or a time I didn’t like toast – so this combination was a hit in my books.
With the fall season starting I was craving mushrooms, but I wanted to make them with a buttery puff pastry. The puff pastry and mushroom combination really reminded me of those appetizers you get at parties. I made these as a main course though, accompanied with a nice vinegary salad.
These are really easy to make. Cut your sheets of store bought and thawed puff pastry into triangles (cut into four squares first, then cut each of the squares on the diagonal. Brush pastry with egg. Transfer the pastry and the parchment paper onto a cookie sheet and bake at 375 for 10-12 minutes, until golden.
While the pastry is baking, heat a pan and cook your favourite chopped mushrooms until they soften and release their liquid. Season with salt and pepper, add some chopped rosemary and a splash of heavy cream. Cook until the cream evaporates. Add two table spoons of soft goat cheese and stir until combined. Taste and season if you need to.
Once the pastry triangles are cooled slightly, carefully cut them in half and fill them with the mushroom mixture. Serve warm or cold.
