Puff Pastry with Fresh Mushrooms and Bacon
You can experiment with different types of mushrooms, as well as various herbs. I used fresh chanterelles and shiitake mushrooms. Also, you can try different types of cheese, olives, and peppers, or substituting sausage instead of bacon.
Puff Pastry with Fresh Mushrooms and Bacon Recipe
By Published: October 7, 2013
- Yield: 3-4 Servings
- Cook: 1 hr 10 mins
You can experiment with different types of mushrooms, as well as various herbs. I used fresh chanterelles and shiitake mushrooms. …
Ingredients
- 250 g (8.8oz / .55 Lb) puff pastry
- 90 g (0.2lb) wild mushrooms
- 90 g (0.2lb) smoked bacon
- 2 pinches garlic powder
- 10 fresh basil and rosemary leaves
- 1 egg yolk
- 2-3 eggs
- 50 ml (0.2 cup) sour cream
- 7 cherry tomatoes
Instructions
- Cut the bacon into small or medium cubes, clean the mushrooms and chop to medium size. Leave the small mushrooms as is. Fry the bacon in a dry frying pan until crunchy and put it in a bowl. Add to the bacon fat a little olive oil, put the mushrooms and fry them, stirring all the time, about 5-7minutes. Add the salt and pepper, sprinkle with a little garlic powder.
- Roll out puff pastry into a square or rectangle and arrange on to a lightly oiled baking. Make cuts with a sharp knife along the edges about 3 cm apart, being careful not to cut through completely.
- Preheat the oven to 360F and cook the dough about 10 minutes. Remove the dough, reduce the heat to 320F and gently press the dough in the middle for the toppings.
- Finely chop the basil and rosemary. Mix the eggs and sour cream, beat well until smooth. Add herbs, bacon and mushrooms, stir. Put the stuffing in the middle and cook in an oven for 10 minutes, then add the cherry tomatoes in the top and cook for another 10 min.
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