Lion's Mane Puff Pastries
A revamped recipe borrowed from Damien Logan of Middletown, OH
Ingredients:
1 Tbsp. butter or olive oil
2 c. chopped Lion's Mane mushrooms
⅓ c. finely chopped shallot
8 oz. package cream cheese, softened
¼ c. grated Parmesan cheese
¼ c. grated goat cheese
1 Tbsp. finely chopped sage
¼ tsp. smoked paprika
1 large egg
1 (17.3 oz.) package frozen puff pastry sheets
2 tsp. freshly ground pepper
Melt the butter or oil in a sauté pan and add the shallot and chopped Lion's Mane, stirring until soft. Cook for 6-8 minutes. Allow to cool, then refrigerate for an hour.
Beat the cream cheese in a mixer at a medium speed until smooth. Stir in mushrooms/shallot mixture until combined. Add the cheese, sage, and paprika. Mix completely and cover. Chill for 2 hours, up to 24 hours.
Bring the pastry out of the freezer to thaw and preheat oven to 400° F. In a small bowl, whisk 1 Tbsp. of water into the egg and set aside. Lightly flour your counter top, then roll the thawed puff pastry sheet into a 6 x 10 inch rectangle, and then cut into smaller squares to create desired triangle size when folded.
Spread half of the cream cheese and mushroom mixture into the center of each square, brushing edges with the egg mixture. Fold each pastry diagonally over the filling. Pinch the edges to seal them and place on a parchment paper lined baking sheet. Repeat process with remaining puff pastry sheet.
Brush the remaining egg mixture over the tops of each pastry piece. Sprinkle with pepper and bake on parchment-lined baking sheet at 400° F. until golden. Serve hot.