- ½ cup butter
- 3 ounces cream cheese
- 1 cup flour
- ½ tsp salt
- 1 ounce mixed dried mushrooms
- 8 ounce white mushrooms
- 1 Portobello mushroom
- 1 Tbsp butter
- 2 Tbsp olive oil
- 1 shallot, minced
- 1 clove garlic, minced
- 1 Tbsp chopped parsley
Salt and pepper
Dash of nutmeg
Cream butter and cream cheese; add flour and salt and mix to form a soft dough.
Form into a disc; wrap in plastic and refrigerate at least 1hour, or overnight.
Place the dried mushrooms in small bowl and cover with boiling water. Steep 30 minutes and drain.
Coarsely chop all the mushrooms. Heat butter and olive oil over medium-high heat. Add the mushrooms and season with salt and pepper. Sauté until mushrooms have given off their water and are lightly browned. Add shallot and garlic and cook 1 minute longer. Stir in the chopped parsley and allow to cool.
Preheat oven to 350ºF.
Prepare the pastries
Roll out dough on a lightly floured board to 1/8” thick.
Cut into 3” circles or squares.
Place 1 tsp filling in the center of each one, fold over, and press to seal.
Bake the pastries on a sheet pan until golden, approx. 15-20 min. Can be served warm or cold.