Sautéed Mushroom Asparagus Puffs

Recipe courtesy of Paula from Bell’Alimento


Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes


1 sheet puff pastry – thawed
2 tablespoons unsalted butter
1 shallot – minced
8 ounces baby bella mushrooms – sliced
2-3 sprigs fresh thyme
kosher salt/black pepper
1/4 cup dry white wine
1/2 bunch fresh asparagus – trimmed


Preheat oven to 400 degrees.

Using a pizza cutter (or the like) cut puff pastry into 6 equal portions. Transfer to a rimmed baking sheet lined with parchment or a silicone mat. Set aside.

Into a sauté pan heat butter and shallot oven medium heat. Add mushrooms, thyme. Season with salt and pepper.

Using a slotted spoon, equally divide mushrooms between puff pastry portions.

To sauté pan add wine and asparagus. Cook until asparagus is tender. Equally divide asparagus been puff pastry portions.

Bake for approximately 20 minute OR until puff pastry is golden and cooked through.


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