Puff Pastry with Wild Mushrooms

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Add the shallot; cook and stir until tender, about 5 minutes. Reduce the heat to medium-low and add the mushrooms. Cook and stir until the mushrooms shrink by half, about 15 minutes. Stir in the roasted garlic, Parmesan cheese, and thyme. Season with salt and pepper to taste. Stir in the cream. Remove from the heat and let the mushroom mixture cool; it will thicken as it cools.

3. 3

   Unfold the pastry sheet onto a floured surface and gently roll it into a 12 x 15 inch square. Cut into eighteen 3 inch squares. Place a heaping teaspoon of the mushroom filling in the center of each square. Fold the pastry over the filling to make a triangle. Pinch the edges firmly with a fork to seal.

4. 4

   Bake for 12 to 16 minutes, or until golden brown. Serve hot or at room temperature.

• Calories 386.38 kcal Moderate
• Protein 9.48 g Moderate
• Carbs 26.36 g Moderate
• Total Fat 26.8 g High
• Saturated Fat 13.35 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 28.28 mg Moderate
• Sodium 440.86 mg Moderate
• Fiber 6.81 g Good Source
• Sugar 1.39 g Low Source
• Added Sugar 0.25 g Low Source
• Calcium 156.93 mg Moderate
• Iron 2.27 mg Moderate
• Potassium 309.58 mg Low Source
• Vitamin A 4.16 mcg_rae Low Source
• Vitamin C 2.8 mg Low Source
• Vitamin D 3.0 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅