Yummy Mixed Mushroom Puffs

This is an absolutely delicious recipe,  both Glen and I really enjoyed it but it's one of those recipes, that I have to starve myself all day to be able to eat it - I do not recommend that anyone starves themselves all day long though, it's very unhealthy. Unfortunately for me this is one of those really good recipes that leaves you craving for more but with the pastry and the double cream - not to mention the fact you can't help but eat too much it's not good on my waist line, which seems to expand in seconds and then take forever to shrink again, not ideal but equally a part of my life I have to live with. When I was younger sport was a massive part of who I was, daily bike rides, cross country running (although I was really rubbish at that, sprinting to get in front right at the start and being to tired to keep running towards the end and losing anyway) squash, hockey, aerobics, karate and gym sessions 2 or three times a week, I could eat what I wanted when I wanted and not worry about my weight. Now with my knees exercise is difficult and painful and limited to a brisk walk with the dog. At my age, and my thyroid issue doesn't help, controlling my weight is not easy without exercise - but on the other hand I am having to much fun with my cooking to eat only rabbit food all the time. Something somewhere has to give.....

Mixed Mushroom Puffs

 

 

375g Ready to roll puff pastry

1 beaten medium egg (for glazing)

 

for the filling

 

2tbsp olive oil

1 onion, peeled and chopped

2 garlic cloves, peeled and crushed

4oz/100g each of shiitake, oyster and button mushrooms, sliced

1tsp plain flour

300ml double cream

50g walnuts, chopped

salt and black pepper to taste

 

1. Preheat the oven to 425F/220C. Cut the pastry into 8 rectangles and put onto a baking tray scoring 4 of them into a lattice type pattern on top with a sharp knife. Brush each rectangle with the beaten egg and bake for 20-25 minutes.

 

2. In the meantime, heat the oil in a large skillet, add the onions and garlic cooking for about 5 minutes, remove the skillet from the heat, pour in most of the double cream then mix the flour in with the remaining cream until smooth. Add the walnuts to the skillet and return to heat, gently bring to a boil and continuously stirring add the remaining cream mixture, simmer for about 2 minutes stirring once or twice.

 

3. Arrange the pastry bottoms (the ones without the pattern) onto four warm plates, spoon over a good helping of the mushroom mixture and top with the lattice pastry tops.