Mushrooms in Puff Pastry
1 C. chopped portobello mushrooms
1 C. chopped button mushrooms
1/4 C. cream cheese
2 T. butter
1 sheet frozen puff pastry, thawed
Salt and pepper to taste
2 T. chopped garlic
1/4 t. rubbed sage
1 egg, beaten
1 T. water
Heat butter in a large saute pan.
Add garlic and cook until the garlic turns golden. Add mushrooms and sage. Season with a little salt and pepper. Remove from heat. Stir in cream cheese to make mushrooms stick together.
Heat oven to 350°F.
Roll pastry dough into an 11 x 15 inch rectangle. Cut dough into strips wide enough to cover a ravioli mold and press one piece of dough into the mold. (If you don’t have a ravioli mold, cut the dough into 3 x 3 inch squares or cut with a biscuit cutter into circles).
Using a spoon, place a tablespoon of the mushroom mixture into each dent in the ravioli mold or in the center of half the squares or circles.
Beat egg and water in a cup with a fork. Brush the edges of the dough with the egg mixture. Place another sheet of dough on top of the mushroom mixture. Press the dough together around the filling. Press a rolling pin over the mold to trim off excess dough. If making filled squares or circles, top each filled piece with another piece of dough and use a fork to press the dough together around the edges.
Bake for 15 minutes or until golden brown.
Makes 24 pieces.