The word mushroom is derived from the French word ‘mousse’ meaning ‘moss’. Mushroom refers to a fungus that grows above the ground on a short stem with a rounded top. Some varieties of mushrooms are edible, whereas others are toxic and should not be consumed. Versatile, mushrooms are economical, nutritious, hearty and meaty. Choose mushrooms that are fresh, firm, plump, unblemished with a smooth appearance.
With non-vegetarian main dishes on the Easter lunch menu, I wanted to serve a vegetarian starter. Hence, prepared these appealing and eye-catching mushroom puffs. Quick, easy to make especially with store bought frozen pastry. The filling can be cooked a day in advance and refrigerated. It is encased diagonally in pastry squares to form a cone. Baked at 400 F or 200 C for 20 minutes until crisp and golden brown in colour. Flaky and delicious in combination with the spicy filling, these puffs are a perfect vegetarian starter for parties or social gatherings.
Mushrooms are low in fat, rich in minerals, vitamins and antioxidants. It is the only vegetable that naturally contains vitamin D. The popular mushrooms consumed globally are the button mushrooms. They work as anti-cancer, anti-inflammatory, antibiotic and antioxidant agents. High in potassium, maintains blood pressure, relieves stress and is vital for the heart. Regulates cholesterol levels and prevents strokes. Improves digestion and helps reduce weight. Good source of calcium, helps develop and strengthens bones. Also, it is beneficial for your skin and hair. No wonder, mushrooms are considered a superfood.
With non-vegetarian main dishes on the Easter lunch menu, I wanted to serve a vegetarian starter. Hence, prepared these appealing and eye-catching mushroom puffs. Quick, easy to make especially with store bought frozen pastry. The filling can be cooked a day in advance and refrigerated. It is encased diagonally in pastry squares to form a cone. Baked at 400 F or 200 C for 20 minutes until crisp and golden brown in colour. Flaky and delicious in combination with the spicy filling, these puffs are a perfect vegetarian starter for parties or social gatherings.
Mushrooms are low in fat, rich in minerals, vitamins and antioxidants. It is the only vegetable that naturally contains vitamin D. The popular mushrooms consumed globally are the button mushrooms. They work as anti-cancer, anti-inflammatory, antibiotic and antioxidant agents. High in potassium, maintains blood pressure, relieves stress and is vital for the heart. Regulates cholesterol levels and prevents strokes. Improves digestion and helps reduce weight. Good source of calcium, helps develop and strengthens bones. Also, it is beneficial for your skin and hair. No wonder, mushrooms are considered a superfood.
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Mushroom Puffs
(Yields 18)
Ingredients:
10 button mushrooms
2 large onions (sliced)
1 heaped spoonful chopped garlic
1 teaspoon grated ginger
1 green chilli (chopped)
1/2 teaspoon chilli powder
1/2 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon pepper powder
1/2 teaspoon garam masala powder
1 tablespoon ketchup
1 tablespoon breadcrumbs
few coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Clean mushrooms, pat dry and slice. Set aside.
Heat oil in a pan and sauté onions until soft and golden brown. Then add green chillies, garlic, ginger and the spice powders. Stir and fry for a few seconds. Incorporate the mushrooms and cook on high. When almost done, mix in the ketchup and salt. Finally, toss in the breadcrumbs thereby, absorbing any residual moisture. Sprinkle coriander leaves. Allow filling to cool at room temperature.
Pastry
Ingredients:
1 box of Tenderflake puff pastry (397 gms containing two blocks - available in Canada) or frozen puff pastry sheets (defrosted before use)
2 tablespoons milk (for brushing pastry)
Method:
Preheat the oven to 400 F or 200 C.
On a lightly floured surface, roll each block of puff pastry into a 9-inch x 9-inch square. Cut this large square into 9 equal rectangles. Now roll each rectangle into 4-inch x 4-inch squares.
Put a spoonful of filling diagonally in each. Brush the inner side of the bottom edge of the pastry towards you with water. Fold the top left pastry over to cover the filling. Now lift the bottom pastry up to form a cone and seal.
Place each cone in a baking sheet lined with parchment paper or silpat. Brush the top of the cones with milk.
Bake for 20 minutes until puffed and golden brown. Serve warm with ketchup.
(Yields 18)
Ingredients:
10 button mushrooms
2 large onions (sliced)
1 heaped spoonful chopped garlic
1 teaspoon grated ginger
1 green chilli (chopped)
1/2 teaspoon chilli powder
1/2 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon pepper powder
1/2 teaspoon garam masala powder
1 tablespoon ketchup
1 tablespoon breadcrumbs
few coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Clean mushrooms, pat dry and slice. Set aside.
Heat oil in a pan and sauté onions until soft and golden brown. Then add green chillies, garlic, ginger and the spice powders. Stir and fry for a few seconds. Incorporate the mushrooms and cook on high. When almost done, mix in the ketchup and salt. Finally, toss in the breadcrumbs thereby, absorbing any residual moisture. Sprinkle coriander leaves. Allow filling to cool at room temperature.
Pastry
Ingredients:
1 box of Tenderflake puff pastry (397 gms containing two blocks - available in Canada) or frozen puff pastry sheets (defrosted before use)
2 tablespoons milk (for brushing pastry)
Method:
Preheat the oven to 400 F or 200 C.
On a lightly floured surface, roll each block of puff pastry into a 9-inch x 9-inch square. Cut this large square into 9 equal rectangles. Now roll each rectangle into 4-inch x 4-inch squares.
Put a spoonful of filling diagonally in each. Brush the inner side of the bottom edge of the pastry towards you with water. Fold the top left pastry over to cover the filling. Now lift the bottom pastry up to form a cone and seal.
Place each cone in a baking sheet lined with parchment paper or silpat. Brush the top of the cones with milk.
Bake for 20 minutes until puffed and golden brown. Serve warm with ketchup.
