Is it Christmas yet? Oh just wondering. The mushroom puff pastry is one of the traditional dishes on Lithuanian Christmas tables. There are a lot of variations on how to make them. Even the dough may be different, yet the puff-pastry one is my favorite. Okay, although we are in the middle of March, who said we can’t make them now?
When I was a kid, I couldn’t wait for Christmas to come for two reasons: the Christmas gifts and the mushroom puff pastry. Why mushroom pastry? Oh because I ADORE mushrooms, especially the wild ones, and even better if picked by… me! 😀
I am a (very) beginner-level expert of mushrooms. Everytime we go picking them (this happens quite rarely though), I always go for the chanterelles or boletus (even better known as porcini). When it comes to the mushroom puff pastry, you can use any type of mushrooms you have. The easiest is of course champignons that can be found at any grocery store. Easy, isn’t it?
You may already know that I always go for fresh food. Yet I sleep tighter knowing I have some long expiration foods that would be my life savers when it comes to having frieds passing over. Frozen puff-pastry and mushrooms (frozen or dried) are always in my freezer/pantry. This means I can make the mushroom pastry in a blink of an eye. When making the mushrooms pastry in Lithuania instead, I would use the marinated mushrooms that my Mom prepares on every mushroom picking season. Whatever you have, it will work!
Have you ever wondered what is the difference between an appetizer and a snack? An appetizer is food that is usually served before the main course, meaning the savory meal starter. A snack instead, is something that you would grab on the go when you feel hungry, it may be whether sweet or savory. I could consider the mushroom pastry more as a snack as I would grab it on the go, and grab it, and grab it again, and again, and again, and one more (ok, last one, promise!) 😀
The mushroom pastry can be made with some cheese, or you can add some ham, too. I would be super curious to know what is your favorite combination, share yours with me on Instagram, and remember to tag me @pasta_pesto_pizza so I see it!
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Ingredients
Instructions
- Preheat the oven to 180°C (350F)
- Take your frozen puff-pastry out of the freezer and leave it at room temperature until you get the ingredients ready
- Let the butter melt in a medium-to-large skillet over a medium heat
- Pour the onions and let them cook for approx 5 min
- Add carrots and oregano, and cook it for another 5 minutes
- Add the mushrooms, salt and pepper, and let them cook for approx 5 min
- Take one puff-pastry sheet, pour the mushroom mixture on top and spread evenly
- Roll it all up so you get a sausage (yeah just like when you make sushi!)
- Cut into slices and place on the greased baking tray
- Cover each roll with some egg - this will stuck the mushroom mixture together and will give a nice golden color to the puff-pastry sides
- Bake for approx 20 min or until ready
Notes
- you can use any mushrooms (I love fresh boletus, if I don't have them, I would go for a mix of mushrooms)
- you can use fresh, frozen, dried or canned mushrooms - any will work and the quantity is pretty much the same
- you can add bacon or cheese
- the egg helps hardening the filling and getting a nice golden edges of your mushroom puff-pantry
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