Mushroom Pies With Pear Salad
Serves: 5
Mohammad Wiegand
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
54
Sourness
45
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 tsp
Dijon Mustard1 cup
Breadcrumbs1 large
Egg (beaten)1.5 tbsps
Red Wine Vinegar3 tbsps
Extra-Virgin Olive OilDirections:
1
Preheat the oven to 425 degrees
2
Line a baking sheet with parchment paper and mist with cooking spray
3
On a lightly floured surface, roll the puff pastry into a 14-inch square and cut into four 7-inch squares
4
Brush the center of each with mustard and season with salt and pepper
5
Place the mushrooms gill-side up on the pastry and season with salt and pepper
6
Toss the breadcrumbs and cheese in a bowl and sprinkle over the mushrooms
7
Fold in the pastry edges, pleating to fully cover the mushrooms; press to seal
8
Brush both sides of the pastry with the beaten egg
9
Place seam-side down on the baking sheet, make slits in the top and bake until golden and crisp, 25 minutes
10
Let cool slightly
11
Meanwhile, combine the shallot, vinegar, and salt and pepper to taste in a bowl, then whisk in the olive oil
12
Toss the dressing with the salad greens and pear
13
Serve the salad with the mushroom pies
14
Photograph by Antonis Achilleos