Gruyere, Mushroom & Carmelized Onion Puffs

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I'm all about making things that look ultra fancy but honestly don't take a lot of time. Fake it until you make it, I say. In this case, I actually still make it. Cooking, that is. Anyways.

These are caramelized onion bites with sautéed crimini mushrooms, balsamic caramelized onions, and gruyere cheese. The perfect summer savory hors d’oeuvres, they’re made with puff pastry and take no time at all to whip up. Perfect for any party.


Gruyere, Mushroom & Carmelized Onion Puffs

SERVES 8

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INGREDIENTS

  • 4 tablespoons salted butter, divided
  • 2 tablespoons vegetable oil, divided
  • 5-6 ounces crimini mushrooms, sliced
  • 1 medium yellow onion, thinly sliced
  • 1/4 teaspoon dried thyme
  • 1 tablespoon sugar
  • 1 1/2 tablespoon balsamic vinegar
  • 1/4 teaspoon garlic powder
  • salt and pepper, to taste
  • 4 ounces grated gruyere cheese
  • 1 package frozen puff pastry, thawed
  • 1 egg, lightly beaten

DIRECTIONS: In a large skillet over medium heat, heat 1 tablespoon of oil along with 1 tablespoon of butter. Add the mushrooms and sauté for about 5 minutes until tender. Remove and set aside in a medium bowl.

Heat the remaining 3 tablespoons of butter along with the 1 tablespoon of oil and sauté the onions for 5 minutes. Add the dried thyme and sugar and continue to cook for 25 minutes on medium low heat. Make sure to stir the mixture every 5 minutes or so. If the onions are caramelizing too fast, turn down the heat a little more. Add the balsamic vinegar to deglaze the pan, allow the onions to soak it all in. Turn off heat. Add the onions to the mushroom mixture. Season with the garlic powder and salt and pepper to taste, stir to combine. Allow to cool to room temperature. Add the gruyere cheese and mix well.

Position two racks in the upper and lower thirds of the oven. Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.

Using a knife or a pizza cutter, cut the puff pastry into 2-inch squares and place them on a lined baking sheet. Make sure the puff pastry is thawed, but still cold. If not, allow it to rest in the refrigerator for 10-15 minutes before proceeding. Using a pastry brush, brush the beaten egg on the squares. Place a tablespoon of the filling mixture in the center. Bake for 20-25 minutes, rotating the pan halfway in between until crisp and golden brown. Let cool slightly before serving.

savorJosie