Mushroom Napoleons
Delight your taste buds with these elegant Mushroom Napoleons, a stunning appetizer or light main course that combines flaky golden puff pastry with a rich, savory mushroom filling. This recipe brings together sautéed cremini mushrooms, aromatic shallots, garlic, and a splash of white wine, all enhanced with earthy thyme and a creamy goat cheese spread. The buttery puff pastry squares create a perfect crispy contrast to the luscious filling, while a finishing sprinkle of fresh parsley adds a vibrant touch. Ready in just an hour, these Mushroom Napoleons are an irresistible choice for dinner parties, holiday gatherings, or a sophisticated weekend treat. Perfect for vegetarians and anyone who appreciates the magic pairing of mushrooms and cheese, this dish is as aesthetically pleasing as it is delicious!
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Recipe Information
Ingredients
- 2 sheets puff pastry sheets
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 medium shallots
- 2 large garlic cloves
- 500 grams cremini mushrooms
- 1 teaspoon thyme leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 60 milliliters white wine
- 150 grams goat cheese
- 2 tablespoons heavy cream
- 1 large egg
- 1 tablespoon water
- 1 tablespoon chopped parsley
Instructions
Preheat your oven to 200°C (400°F). Line two baking sheets with parchment paper.
Unfold the puff pastry sheets onto a lightly floured surface. Cut each sheet into 9 equal squares for a total of 18 squares.
Place the squares on the prepared baking sheets, leaving a small space between them.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the egg wash lightly over the top of each square.
Bake the puff pastry squares in the preheated oven for 15-18 minutes, or until golden and puffed. Remove and let cool completely.
Meanwhile, finely dice the shallots and garlic. Clean and chop the mushrooms into small pieces.
Heat the olive oil and butter in a large skillet over medium heat. Add the shallots and garlic, and sauté until soft and fragrant, about 2-3 minutes.
Stir in the chopped mushrooms, thyme, salt, and black pepper. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and become golden.
Deglaze the pan with white wine, scraping up any browned bits from the bottom. Cook until the liquid is mostly evaporated, about 2-3 minutes. Remove the pan from heat.
In a small bowl, mix the goat cheese and heavy cream until smooth and creamy.
To assemble the Napoleons, gently split each puff pastry square in half horizontally. On the bottom half, spread about 1 teaspoon of the goat cheese mixture, followed by a spoonful of the mushroom mixture.
Place the top half of the puff pastry square over the filling, forming a sandwich. Repeat with the remaining pastry squares and fillings.
Serve warm or at room temperature, garnished with chopped parsley for a touch of freshness.
Nutrition Facts
Calories |
1997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.2 g | 196% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 429 mg | 143% | |
| Sodium | 2484 mg | 108% | |
| Total Carbohydrate | 89.7 g | 33% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 19.2 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 416 mg | 32% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2872 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
