Without question, we excitedly look forward to January 31st for that is the deadline to enter our annual recipe contest. Nonetheless, reviewing and scrutinizing the recipes does come with some challenge: it is always difficult to select just one as the first place winner.
Case in point is Renata Stanko's contribution of Shiitake and Hedgehog Mushroom Puffs. These delightful morsels tempted and teased the judges. Thus, we are presenting these lovely savory bites as our May Recipe of the Month because we just have to share them with you. They are too good to keep to ourselves. Enjoy!
What tasty little treats ... puffs filled with a creamy
mushroom mixture elevate the hors d'oeuvres tray.
Shiitake and Hedgehog Mushroom Puffs
Puffs:
½ cup unsalted butter
1 cup water
1 cup unbleached flour
1/3 cup Shiitake powder (from about 6 dried shiitakes ground in a blender)
½ cup grated Parmesan cheese
¼ teaspoon salt
4 eggs
Filling:
1 tablespoon olive oil
1-pound fresh cleaned hedgehog mushrooms, chopped into ½-inch pieces
2 chopped green onions
¼ teaspoon salt
¼ teaspoon ground black pepper
1/8 teaspoon garlic powder
1 teaspoon lemon juice
½ teaspoon soy sauce
1 cup heavy whipping cream
½ cup plain Greek yogurt
Puffs:
- Preheat oven to 400 degrees F.
- Grease two baking sheets or cover them with parchment paper.
- In a saucepan melt butter in water on high heat.
- Add flour, shiitake powder, Parmesan cheese and salt. On medium heat stir constantly until dough forms a ball that does not separate.
- Remove pan from heat and let cool slightly.
- Add eggs, one at a time. Beat after each egg addition until smooth.
- Drop batter by generous tablespoon onto the baking sheet.
- Bake at 400 degrees F. for 18-22 minutes until golden brown and puffy.Cool on racks. Cut off a small cap of each puff. If the center is a little soggy, remove that part and discard.
Filling:
- Heat oil in a large frying pan on medium high heat. Sauté chopped mushrooms until all the liquid is evaporated and the mushrooms are done, about 5 minutes.
- Add chopped green onions, salt, pepper, garlic powder, lemon juice and soy sauce. Stir to combine. Let cool completely.
- Whip cream until stiff. Fold in Greek yogurt and cooled mushroom mixture. Adjust seasoning if necessary. Fill puffs with mixture, top with cap and serve the same day.
NOTES:
Leftover puffs can be sealed in a container then warmed for 15-20 minutes in a 350 degree oven to regain their crispness.
The puffs can be made with alternate mushrooms if desired.
Makes 34 small appetizers.