Warm, hearty, and flavorful – a great centerpiece dish.

INGREDIENTS
- 3 Onions
- 2 pounds of mushrooms of choice (not shiitake)
- Basil
- Oregano
- Rosemary
- 2 sheets Puff pastry dough
- Olive oil
- Cinnamon
- nutmeg
- Balsamic vinegar
- Garlic – 8 cloves
- ¼ cup of Wine
- Butter
- Salt, pepper
- Truffle oil
- cheese
- 1 cup of chopped toasted nuts – walnuts, pecans
- Eggs or milk for egg wash
STEPS
- Make sure puff pastry is thawed before start
- Oven 400F
- Filling – mushrooms, onions, salt, pepper, butter, rosemary, thyme, cinnamon, nutmeg, oregano, basil – cook with olive oil, sautée
- Add a pat of butter
- Heat until liquid gone
- Add balsamic and cook until evaporated
- Add wine and cook until evaporated
- All liquid cooked off
- Add toasted nuts
- Add truffle oil
- Let cool a bit
- Add cheese if you want
- When filling is at room temp
- Take out puff pastry and fill with filling, mound in the middle
- Roll pastry and fold and flip, seam side down
- Use knife to make incisions – score
- Brush with egg or milk
- Bake until golden brown
- Serve with rosemary sprigs
Posted by: Mia / Content / New York, USA.