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Mushroom Thyme Bites
2021-03-11
https://www.metro.ca/userfiles/image/recipes/bouchees-champignons-thym-11535.jpg
PT10M
PT1H00M
PT1H10M
In a large skillet over medium high heat, melt butter with oil. Add the mushrooms and sauté for about 5 minutes until tender. Remove and set aside in a medium bowl.In the same skillet over medium high heat, cook the onion until softened, about 5 minutes. Add the garlic, thyme, brown sugar, salt and pepper and continue to cook for 25 minutes on medium low heat, stirring occasionally. Add the broth to deglaze the pan, allowing the onions to soak it all in. Add the onions to the mushroom mixture, stirring to combine. Allow to cool to room temperature. Stir the Gruyère cheese to combine.Position two racks in the upper and lower thirds of the oven. Preheat the oven to 400°F (200°C). Line 2 baking sheets with parchment.Using a knife or a pizza cutter, cut the puff pastry into 2-inch (5cm) squares and place them on a lined baking sheet.In small bowl, whisk together yolk with water. Using a pastry brush, brush the egg mixture over the squares. Place a scant tablespoon of caramelized onion mixture in the center. Bake for 10 - 12 minutes, until crisp and golden brown. Let cool slightly before serving.
50
Campbell
3
5
4
3
1 tablespoon (15 ml) Selection butter
1 tablespoon (15 ml) Selection vegetable oil
3 cups (750 ml) sliced cremini mushrooms
1 large onion, sliced
1 clove garlic, minced
1 tablespoon (15 ml) fresh thyme leaves
1 teaspoon (5 ml) brown sugar
1/2 teaspoon (2,5 ml) sea salt
1 teaspoon (2,5 ml) fresh cracked pepper
1 cup (250 ml) CAMPBELL'S® Ready to use beef broth
1 cup (250 ml) shredded Gruyère cheese
1 pkg (454 g) Selection frozen pre-rolled puff pastry, thawed
1 egg yolk
1 tablespoon (15 ml) water
Mushroom Thyme Bites
50
Appetizers
0:10
Preparation
1:00
COOKING
1:10
TOTAL TIME
Ingredients
-
1 tablespoon
(15 ml)Selection butter
-
1 tablespoon
(15 ml)Selection vegetable oil
-
3 cups
(750 ml)sliced cremini mushrooms
-
1
large onion, sliced
-
1
clove garlic, minced
-
1 tablespoon
(15 ml)fresh thyme leaves
-
1 teaspoon
(5 ml)brown sugar
-
1/2 teaspoon
(2,5 ml)sea salt
-
1 teaspoon
(2,5 ml)fresh cracked pepper
-
1 cup
(250 ml)CAMPBELL'S® Ready to use beef broth
-
1 cup
(250 ml)shredded Gruyère cheese
-
1 pkg
(454 g)Selection frozen pre-rolled puff pastry, thawed
-
1
egg yolk
-
1 tablespoon
(15 ml)water
Preparation
In a large skillet over medium high heat, melt butter with oil. Add the mushrooms and sauté for about 5 minutes until tender. Remove and set aside in a medium bowl.
In the same skillet over medium high heat, cook the onion until softened, about 5 minutes. Add the garlic, thyme, brown sugar, salt and pepper and continue to cook for 25 minutes on medium low heat, stirring occasionally. Add the broth to deglaze the pan, allowing the onions to soak it all in. Add the onions to the mushroom mixture, stirring to combine. Allow to cool to room temperature. Stir the Gruyère cheese to combine.
Position two racks in the upper and lower thirds of the oven. Preheat the oven to 400°F (200°C). Line 2 baking sheets with parchment.
Using a knife or a pizza cutter, cut the puff pastry into 2-inch (5cm) squares and place them on a lined baking sheet.
In small bowl, whisk together yolk with water. Using a pastry brush, brush the egg mixture over the squares. Place a scant tablespoon of caramelized onion mixture in the center. Bake for 10 - 12 minutes, until crisp and golden brown. Let cool slightly before serving.
Source :
Campbell
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