Another recipe from Lisa’s kitchen
Lisa made this for Thanksgiving dinner last year and it was delicious. Non-vegans would love this dish too. Enjoy and happy cooking!
Caramelized Shallot and Mushroom Puffs
1 teaspoon olive oil
1-1/2 cups sliced shallots (about 8 ounces)
1/8 teaspoon sugar
1 tablespoon water
4 (8-ounce) packages presliced mushrooms
2 tablespoons dry Marsala or Madeira
2/3 cup vegan sour cream
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon minced fresh or 1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
2 sheets frozen Pepperidge Farm puff pastry, thawed
1 tablespoon vegan butter, melted
1. Preheat oven to 400 degrees.
2. Heat olive oil in a large skillet over medium heat. Add shallots and sugar; cook for 2 minutes, stirring constantly. Sprinkle with water; cover, reduce heat to medium-low, and cook for 10 minutes, stirring occasionally until shallots are soft. Add mushrooms; cook, uncovered, over medium-high heat 20 minutes or until liquid evaporates, stirring frequently. Add Marsala; cook 1 minute. Remove from heat, and cool. Stir in vegan sour cream, parsley, salt, thyme, and pepper.
3. Place 1 puff pastry, unfolded, on a large cutting board or work surface. Spoon one-half to three-quarters of a cup of the mushroom mixture along the top (shorter) edge of pastry, leaving about a 1-inch border. Don’t be tempted to use more of the mushroom mixture than that (you can even use less, actually). If you use too much, the bottom of the puff pastry will get soggy due to the mushrooms expelling additional liquid while baking. Roll up the pastry in jelly-roll fashion. Gently pinch ends closed, and place on a baking sheet coated with cooking spray. Repeat the procedure with the other pastry sheet, and then brush puffs lightly with vegan butter. Bake puffs at 400 degrees for about 25 minutes, until they are golden brown. Once removed from the oven, let stand for 5 minutes. Cut each into 3 portions.
Makes 6 servings