Wild Mushroom and Goat Cheese Puff Pastry
Puff pastry spread with whipped goat cheese and topped with sautéed mushrooms, fresh basil and more goat cheese.
Ingredients
- 1 sheet store-bought puff pastry thawed
- 1 pint mushrooms any type or a combination, washed and sliced or chopped
- olive oil for sautéing
- 1 log plain goat cheese room temperature
- 1/2 cup heavy cream or milk optional
- kosher salt and black pepper to taste
- basil several leaves, chiffonade cut
- 1 to 2 oz crumbled goat cheese for topping
Instructions
- Preheat the oven according to the puff pastry package directions.
- Pinch together the seams and roll out the pastry into a rectangle slightly smaller than your baking sheet. Leaving a margin of about 1/2 inch around the edge, pierce the center of the pastry with a fork in several places.
- If time permits, put the pastry on a parchment-lined baking sheet and place it in the freezer for a few minutes to allow the butter to firm up. This helps keep the butter from melting too quickly and creating lopsided pastry.
- Sauté the mushrooms in olive oil over medium-low heat until they are dark in color and the excess moisture has evaporated.
- As the mushrooms cook, add the goat cheese, salt and pepper to a mixing bowl and whip with a stand or hand mixer until the cheese is airy and spreadable. If desired, add a little of the cream or milk to help achieve a whipped consistency.
- Take the pastry out of the freezer. Spread the whipped goat cheese over it, taking care to leave the border.
- Evenly spread the warm mushroom mixture over the goat cheese and sprinkle with the basil and the crumbled goat cheese.
- Bake until golden brown. Serve.