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Savory Mushroom Squares

These can be cut smaller for hors d’oeuvres or a bit larger to serve as a main dish. The earthiness of the mushrooms and the creaminess of the goat cheese complement each other perfectly.


Caramelized Onions:

1 Tbsp oil

4 Vidalia onions, stemmed and thinly sliced

2 tsp granulated sugar

1⁄2 tsp balsamic vinegar

Mushroom Filling:

1 Tbsp oil

1 lb button mushrooms, trimmed and sliced

1 lb shiitake mushrooms, stems removed and sliced

Kosher salt and freshly ground black pepper, to taste

1 lb puff pastry dough

1 clove garlic, crushed

12 slices goat cheese

Caramelized onions: Heat the oil in a large, heavy saucepan set over medium-low heat. Add the onions, sugar and vinegar. Cook, stirring occasionally, for 25 minutes. The onions can be refrigerated for up to 24 hours.

Mushrooms: Heat the oil in a separate heavy saucepan set over medium-high heat. Add the mushrooms, sauté for about 4 minutes or until softened. Strain the mushrooms to discard any excess water. Sprinkle with salt and pepper and set aside.

Preheat the oven to 375°F.

Roll out the puff pastry on a lightly floured work surface to 1⁄8"-thickness (it should be thin but not thin enough to create holes). Transfer to a parchment paper-lined baking sheet. Smear the dough with the crushed garlic.

Cover the pastry with the onion mixture and then with the mushroom mixture. Arrange the slices of the goat cheese on top, placing them about 2" apart.

Bake in the center of the preheated oven for 35 minutes. Remove the baking sheet to a rack to cool slightly. Cut into desired shapes with a pizza cutter. Serve warm or at room temperature.

Makes 20 large squares.

Recipe reprinted from COOKING INSPIRED: Bringing Creativity and Passion Back into the Kitchen By Estee Kafra

Distributed by Feldheim Publishers; September 2013

Back to: 3 Scrumptious Winter Dishes to Warm You Up

Photo credit: Cooking Inspired by Estee Kafra

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