Page 268 - A Literary Holiday Cookbook

Makes 6 mushroom puffs

“After a while she remembered that she still held the pieces of mushroom in her hands, and
she set to work very carefully, nibbling first at one and then at the other, and growing
sometimes taller and sometimes shorter, until she had succeeded in bringing herself down
to her usual height.”

Give humble fungi a bit of flair with this easy yet elegant mushroom puff dish seasoned with
onion, garlic, and a bit of fresh basil.

INGREDIENTS

1 box frozen puff pastry shells, thawed (contains 6 shells)
1 egg white

7 medium-size white button mushroom caps

½ Vidalia onion
1 clove garlic

1 tablespoon olive oil

1 teaspoon fresh basil, cut into chiffonade *
5–6 tablespoons canned cream of mushroom soup, unprepared

½ teaspoon kosher salt
¼ teaspoon fresh black pepper

Extra sprigs basil, for garnish (optional)

INSTRUCTIONS

1 Preheat oven to 425°F. Line a baking sheet with parchment paper.

Break the puff pastry shells into individual pieces and space them
evenly apart on the parchment.

2 Whisk the egg white with 1 tablespoon of water in a small bowl.

Brush the tops of the shells with the egg wash. Bake 15 to 18
minutes or until risen and golden brown on top.