This recipe is all about savory comfort foods of fall. The earthy flavors of the mushrooms pair well with sweet potatoes, and is perfect for serving with a red wine. Make these the center of your meal or serve as an appetizer.
- 2 tbsps. butter
- 5 oz. shiitake mushrooms
- 2 portabella mushroom caps
- 3 cloves of garlic
- 1/2 cup shallots
- 1 sweet onion
- 1 small sweet potato
- 1/4 cup white wine
- 2 tbsps. fresh tarragon, chopped
- 3 tbsps. fresh thyme, chopped
- 1/2 cup shredded fresh parmesan cheese
- Salt and pepper to taste
- One package of puff pastry, thawed
Preheat to 400 degrees, spray a baking sheet with cooking spray or line with parchment paper.
Thinly slice up the shiitake mushrooms and clean gills from portabella mushrooms and dice. Add both mushrooms to a sauté pan with the butter melted in the bottom. Cook mushrooms until they release their moisture and most of that moisture has evaporated. Approximately 6 to 7 minutes.
Mince garlic, and chop shallots and onions and add to the pan. Peel sweet potatoes and shred and with the rest of the ingredients. Add the wine and cook until the vegetables are all tender when pierced with a fork, approximately 5 minutes.
Remove the sauté pan from the heat and let sit for 3 minutes. Add the seasonings and cheese.
Remove one pastry sheet from the puff pastry and cut into 9 squares. As you work one at a time, dampen the edges of each square with your fingers dipped in water. Spoon a tablespoon of the mixture in each square towards the middle and then fold over to create a triangle. Press a fork on the two edges to create a seal.
Place the pastries on your prepared baking pan and then bake for 20 minutes or until the pastry is golden brown.