by aliyaleekong
View
my 26 recipes »
aliyaleekong's Notes:
Expand1 sheet frozen puff pastry, thawed according to package directions Ask a question about this ingredient
olive or canola oil Ask a question about this ingredient
3 tablespoons unsalted butter Ask a question about this ingredient
2 ½ cups sliced mixed mushrooms (I used a mixture of cremini, shiitake and oysters) Ask a question about this ingredient
¼ teaspoons ajwain seeds Ask a question about this ingredient
¼ teaspoons cumin seeds Ask a question about this ingredient
2 medium-sized Spanish onions, thinly sliced Ask a question about this ingredient
¼ teaspoons crushed red pepper Ask a question about this ingredient
scant ½ teaspoons black pepper Ask a question about this ingredient
scant ½ teaspoons chili powder Ask a question about this ingredient
scant ½ teaspoons ground cumin Ask a question about this ingredient
1 egg Ask a question about this ingredient
1 tablespoon water Ask a question about this ingredient
Preheat oven to 400˚ F. I used a 15”x 10” baking sheet, but this dish could be stretched a little farther if your baking sheet is slightly larger.
Ask a question about this stepOn a floured surface, roll out puff pastry into an appropriately sized rectangle and place on a baking sheet. Prick all over with a fork, cover with plastic wrap and refrigerate until ready to bake.
Ask a question about this stepHeat a medium-sized skillet over medium-high heat. Cover bottom of pan with oil and add 1 tablespoon of butter. Once foam has subsided, add mushrooms and toss to coat. Cook for about 2 to 3 minutes until well-browned, season lightly with salt and place in a colander over a bowl to drain excess liquid and oil.
Ask a question about this stepWipe off skillet and set back over medium heat. Add oil again to coat the bottom of the pan and, when oil begins to shimmer, add ajwain and cumin seeds. Fry spices for about a minute being careful not to burn. Turn heat down to low, add 2 tablespoons butter, onions, crushed red pepper, black pepper, chili powder, and a pinch of salt. Cook on low for 15 to 20 minutes, stirring frequently until onions caramelize. Add mushrooms and mix thoroughly. Taste and adjust seasoning. Set aside to cool for about 10 minutes.
Ask a question about this stepIn a bowl, beat together egg and water. Remove puff pastry from refrigerator and brush with egg wash. Spread mushroom and onion mixture onto pastry being sure to leave an uncovered edge around the outside. Sprinkle with thyme leaves and bake for 15 minutes.
Ask a question about this stepLet cool slightly before cutting and serving. I like to sprinkle a little fresh fleur de sel on top before serving.
Ask a question about this stepFantastic! You won't be disappointed with the ajwain - I seriously use it as a substitute for thyme in so many dishes...:)
I typically like to comment only after I tried a recipe but this one looks so incredibly good that I may just set off to the grocery store to buy the ingredients and make it right now. Yum, definitely on the to do list for this week!
Thanks, bistro_gal! it IS delicious. i even make this for my "picky" eaters and they love it :). let me know how it turns out.
have ajwain i bought on a whim and have been getting oyster mushrooms from the farmer's market for my vegetarian son, definitely trying this as soon as I get more oyster mushrooms. even have puff pastry in freezer!