Total: 45 min Diners: 4

Being in the middle of autumn in Spain, one of the most fantastic ingredients that the season brings us are Mushrooms and although the variety of mushrooms is huge, the good thing about this mushroom puff pastry is that you can prepare it with what you like the most or what you have on hand.mushroom puff pastry is that you can prepare it with the ones you like the most or have on hand, although it is true that it is always good to know which mushrooms we are facing and what is the best way to cook each mushroom.

On this occasion, we use for the tartlets chanterelles, baby mushrooms and Portobello mushrooms that once at home I recommend you to preserve (how to preserve mushrooms) in the best possible way so that they last in perfect condition before being used.

You can use them in salads, sautéed, stewed and you can also preserve the candied mushrooms so that they last longer and also these mushrooms can be included directly in these puff pastry tartlets that are extremely simple because we use a ready-made butter puff pastry that you can buy packaged in supermarkets, although you could always make your own with a quick and easy puff pastry recipe.

Nutritional properties of mushrooms

According to the Spanish Foundation for Nutrition” mushrooms” mushrooms have a high nutritional value./strong>” mushrooms contain a lot of water but their protein, lipid and carbohydrate content is very low, which identifies them as a low-energy food.

They are a source of vitamin A, riboflavin and niacin. Regarding minerals, potassium, phosphorus and selenium are the major ones.

One serving of mushrooms covers 20% of the recommended phosphorus intakes for the study population.”

How to make an easy mushroom puff pastry

10 photos

.Mushroom, pine nuts and tarragon puff pastry, step-by-step photos

Clara Villalón

Ingredients

. Puff pastry, 1 slab Onion, 2 u Butter, 30 g Extra virgin olive oil, 1 tablespoon Chanterelles, 200 g Mini wild mushroom, 100 g Portobello, 100 g Dried tarragon, 1 teaspoon White wine, 50 ml Bechamel, 140 g Salt, c/s Black pepper, c/S Pine nuts, 30 g

Step 1

The first thing we will have to do will be to start with a poaching of the onion, peeled and finely chopped, with the help of butter and olive oil in a pan. Adding salt always allows us to make the reaction faster and more uniform, we will do it over low heat to poach without browning too much.

Step 2

While the onion is frying, it is best to clean the mushrooms thoroughly: with a damp cloth or a brush is optimal so that the mushrooms do not absorb too much water. Another option is to place them in a colander and sprinkle them with water quickly, never submerge them. Cut into quarters or halves, not too small because the mushrooms reduce a lot when cooking because they contain enough water.

Step 3

Add the mushrooms to the onion, turn up the heat and sauté in a lively manner, let them brown lightly and cook through.

Step 4

Add the white wine and let it evaporate completely, also add salt, black pepper and tarragon that will give us a very interesting aromatic point. Add the pine nuts in the same way, mix well and cool completely.

Step 5

Preheat the oven to 200ºC and cover the bottom of our molds with the puff pastry, cut to the desired size of each mold. You can use the shape that everyone wants.

Step 6

Pinch the puff pastry with a fork or a knife to make many holes everywhere, this will make the puff pastry does not swell much in the oven but it will be crispy and thin, ideal to contain our sautéed mushrooms.

Step 7

At the bottom cover with a consistent béchamel base (here you can see 4 ways to prepare béchamel) and cover completely with the sautéed mushrooms.

Step 8

Bake the mushroom tartlets until the puff pastry is well browned, it will take about 10-15 minutes approximately. Finish with a little more tarragon on top and serve immediately.

Tricks and suggestions

These tartlets can also be made by replacing the puff pastry with shortcrust pastry or with overlapping sheets of filo pastry that will be very crispy. You could also add some sautéed bacon, sobrasada or roasted pumpkin. You could also make a flavored béchamel sauce in the base, with bits of ham or boletus powder, or use fresh boletus, chanterelles, oyster mushrooms or shiitake in the sauté. Even some morels and a little foie gras would elevate this mushroom puff pastry to another level, which has so many possibilities.

If you are mushroom lovers, we also recommend you to visit some of the 9 best restaurants in Madrid where you can eat mushrooms in both traditional and more renovated and innovative versions.