This delectably rich and tasty meal came about a few weeks ago but nonetheless worth a mention
I was at the farm market and was super excited to see lovely looking mushrooms. Now normally I do not cook many mushroom dishes because my family isn’t the biggest fan…happy to say slowly but surely I have converted them! And these rich pastries went a long way in the process.
Luckily, earlier that morning I had taken out some Alaskan Crab meat with the intent of making my crab cakes (one of these days I will make them again and post the recipe) I had never combined mushrooms with crab so I figured well why not? Lets see what happens. I didn’t want to make mushrooms stuffed with the crab so I rummaged through my crisper and freezer. Here is what I found: Puff Pastry, Butter, Fresh Tarragon, Garlic, Lemons, Shallots, Italian Parsley and of course a bunch of spices 🙂
Let me give you a little more information about myself before I get to the recipe. I do not bake. It is not that I don’t enjoy cakes, tarts, pies, cookies and the list goes on… quite simply I do not like following recipes and with anyone who has baked, this is not a good thing. Hence my ability to mess up chocolate chip cookies.
I come from a family of amazing women who can cook just about anything without a recipe and make it into something outstanding. Put us in front of a cake recipe and you will be heading to the nearest bakery to get a replacement. Everyone is good at something, baking just isn’t my strong point and I will be the first to admit it. Maybe one of these days I will take it up. As my lovely sister in law put it (who is an amazing baker may I add) “When you have kids you will”
This takes me into the making of this recipe…
Let’s present you with a scenario. My husband walks into the house and there I am rolling out puff pastry with a wine bottle on our kitchen island! Being the none baker I am it shouldn’t be too shocking that we did not have a rolling pin. So I simply made do with what I had around me. The thoroughly enjoyed bottle of Cab Sauv from the night before was the perfect stand in, and may I add it worked very well (yes I cleaned it and took off all the labels) 🙂
- Crab Meat (finely chopped) I used 4 cups because I wanted leftovers.
- 10-15 Medium Crimini Mushrooms (finely chopped)
- 1 Medium shallot (finely chopped)
- 1 Handful of Italian Parsley (finely chopped)
- Juice from 1/2 a Lemon
- 1/2 Teaspoon of Tarragon
- 1/2 Teaspoon of Thyme
- 1 Tsp Garlic Powder
- 1/2 Tsp Cayenne Pepper
- 2 Garlic Cloves (minced)
- 3 1/2 Tbsp Butter
- Seasoning Salt (to taste)
- Thawed Puff Pastry (I just used store bought)
- 1 Egg
1) Melt your butter in a large pan. Add in the shallots and let them brown. Toss in your mushrooms, let them brown a little as well. Add in your garlic and spices followed by the Crab meat. Let them cook together for about 5 minutes on high. Add in the parsley and lemon juice and cook for another minute or 2. Set aside and let it cool.
2) Put your egg into a bowl and add 1 Tbsp of water. Whisk the egg and water together to make your wash for the pastry.
3) Preheat oven to 400F.
3) Roll out your Puff Pastry and cut into squares. (Mine were about 6″x8″)
4) Place your crab and mushroom mixture into the middle of each square and fold the pastry over it sealing the edges with the egg.
5) Place your puffs onto a baking tray lined with parchment.
6) Brush the puffs with the rest of the egg wash so that the pastry is all covered (this will give your puffs that nice golden color)
7) Place in the centre of the oven and bake for 20 mins or until the puffs are golden brown.
Once they are done let them sit for a few minutes as they get very hot inside. Don’t need for anyone to burn their tastebuds otherwise you won’t be able to enjoy this recipe as much 🙂
Also, I am happy to announce that I am now a proud owner of a brand new rolling pin!