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Mushroom, Red Onion & Rosemary Puff
- Annie des Forges
- Jun 30
- 2 min read
Updated: Jul 5
Mushroom, Red Onion & Rosemary Puff
How to Make
INGREDIENTS
Punnet of chestnut mushrooms, sliced
1 x red onion, peeled, halved then sliced thinly
2 x eggs, beaten
1 x sheet of puff pastry
Slices of goats cheese optional
few sprigs or rosemary or thyme
Salt and Pepper
Splash of olive oil or good knob of butter (mushrooms soak up oil so be slightly generous).
METHOD
Put the oven on to 200 degrees or conversion.
Take the puff pastry out of its box and place in shallow baking tin of similar size or trim to size so it’s flat and fits the base.
Using the point of a knife, score a border 2cm in the from edge to make “an inner rectangle”. When this cooks, the border will rise up encasing your delicious filling!
(Put it back in the fridge until needed).
Fry off the onions gently so they soften with a good splash of olive oil and add the mushrooms, garlic if you wish, a good pinch of Malden Salt and good grinds of black pepper. Toss it around your pan until they are both cooked through and add some fresh herbs of choice.
Set aside to cool for a few minutes and beat the eggs. Add the filling to the eggs (leave a little for egg wash) and taking your prepared pastry tin, tip the mixture into the middle of your pastry and spread around only up to the scored line.
With the left over egg wash use a pastry brush to paint the border with! If you’ve not kept any a tablespoon of milk will do a similar trick for a golden edge.
Put in the oven for 15-20 mins or until golden!
Serve with a dressed green salad!
If you have any questions email annie@thetablebruton.com.
07834 487381.
Enjoy!
Recipe by Annie des Forges from The Table Bruton. Find more of her recipes here.
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