Wednesday, October 26, 2011

Mushroom Turnovers & a Busy Weekend

I truly can't believe how quickly this past weekend flew by. I look forward to being able to just relax and veg for a bit and unfortunately this was not one of those weekends. However, it was full of adventures all around that made it all worth it.

Friday night was spent with my baby brother, Jordan, who will very politely and proudly tell you that he is "5 and three quarter years old". We had a sibling sleepover which was full of mac'n'cheese (Mrs. K's recipe) and movies and snuggles all around. Honestly, how cute is he!!??!?
Then, on Saturday morning we headed to Andrew's Scenic Acres to pick out some pumpkins. I learned the hard way that when going to get pumpkins at the patch, bring more than on adult because almost 6 year old children do NOT like to help carry pumpkins. That being said, we did have quite the adventure :)

After our patch adventure, there was some serious pumpkin carving (photos to follow) and then I headed off to the Delicious Food Show at the Better Living Centre in Toronto. I promise there will be an entire post about it within the next few days.

On Sunday, our family got together to remember my Grandfather (my Dido) since it's been a year since he passed away.
Baba, Dido and I in early 1989
We had a lovely lunch together and I whipped up some mushroom turnovers to bring over to Baba's house. I'm sorry to say that I didn't take any process pictures but the end result was delightful.

Here's the quick rundown of how I made them.
  • Bring your puff pastry to room temperature (frozen puff pastry makes this RIDICULOUSLY hard to say the least). 
  • Slice 1 pint of mushrooms
  • Melt 1 tbsp of oil and 1 tbsp of butter in a saute pan and add 1 small onion and 1 clove of finely chopped garlic. Cook on medium heat until softened. Add 1 tsp of fresh thyme leaves. 
  • Stir in 3 tbsp of marsala wine and 1 tsp of maple syrup. 
  • Add the sliced mushrooms and 1/4 tsp of salt. Saute until the mushrooms are soft and cooked through. 
  • Stir in 3 tbsp of heavy (35%) cream and cook until a thick sauce is made. 
  • Roll out your puff pastry into a 9 x 13 rectangle. Cut the rectangle into 12 square-ish rectangles. 
  • Add one spoonful of filling to the middle and fold the square in half and pinch the edges. 
  • Place on a baking sheet and brush with a beaten egg. 
  • Bake at 400F for 15-20 minutes or until golden brown. 

Look at the delicious layers of pastry!
I hope you all enjoyed your weekend and that it was slightly more relaxed than mine.

Happy cooking!


No comments:

Post a Comment