Ingredients
- Island Mushroom Saturdays at both the Greenport Farmers’ Market and the Shelter Island Farmers' Market where you can buy their
- the flavor. A pound of fresh mushrooms
- the jalapeno spice of Pepper Jack but you can choose Gruyere or any cheese you
- fancy. You can make the mushroom
- 1/2 cup
- whole-milk ricotta cheese
- 2 teaspoons
- plus 2 tablespoons extra-virgin olive oil
- 1/4 cup crème
- fraîche or sour cream
- For the
- Mushroom Mixture:
- 1 1/2 pounds
- assorted fresh wild mushrooms (such as chanterelle, oyster, or stemmed
- shiitake), sliced
- 2 teaspoons
- fresh thyme leaves
- 1 bunch green
- onions, thinly sliced on diagonal (about 1 1/2 cups)
- 1 sheet
- frozen puff pastry (half of 17.3-ounce package), thawed
- 1 large egg
- yolk, beaten to blend with 1 teaspoon water (for glaze)
- 4 ounces
- thinly sliced Pepper Jack cheese, torn into pieces.
- In
- a small bowl, whisk ricotta until smooth, about 1 minute. Add 1 yolk and 2
- teaspoons oil and whisk again. Transfer ricotta mixture to bowl; fold in sour
- cream or crème fraîche.
- To
- make the mushroom filling:
- Heat
- remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add
- mushrooms and sauté 7 minutes. Mix in thyme. Season to taste with salt and
- pepper. Add butter and sauté until mushrooms are tender, about 4 minutes
- longer. Mix in green onions.
- Preheat
- oven to 425 °F. Roll out puff pastry on lightly floured surface to 13x9-inch
- rectangle. Fold up ¼ inch of puff pastry to form a sides. Brush that 1/4-inch
- dough border with glaze. Transfer dough to ungreased heavy baking sheet. Spread
- ricotta mixture over dough, inside border. Top with half of mushrooms, half the
View Full Recipe at CHEWING THE FAT
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Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 353g | |
Calories 758 | |
Calories from Fat 398 | 53% |
Total Fat 45.26g | 57% |
Saturated Fat 20.47g | 82% |
Trans Fat 0.12g | |
Cholesterol 376mg | 125% |
Sodium 230mg | 10% |
Potassium 521mg | 15% |
Total Carbs 74.56g | 20% |
Dietary Fiber 4.1g | 14% |
Sugars 43.53g | 29% |
Protein 15.8g | 25% |
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