Mushroom puffs are just what they sound like: a shattering bite of puff pastry, giving way to a filling that can only be described as cream of mushroom soup-but-not-soup. It’s suspiciously simple—just diced mushroom and onion, sauteed in a lot of butter, thickened with flour, simmered with cream—and impossible to eat just one. Here's Emma Laperruque's take on the ones her grandmother made for Thanksgivings and Hanukkahs and Sunday suppers for decades. READ MORE HERE ►► https://f52.co/39NnjJ0GET THE RECIPE ►► https://f52.co/37FTmI8MAKES: about 50PREP TIME: 30 minutesCOOK TIME: 40 minutesINGREDIENTS: 1/4 cup unsalted butter1 medium (or 2 small) yellow onion, finely diced12 ounces baby bella mushrooms, finely diced (stems included!)2 tablespoons all-purpose flour1/2 cup heavy creamKosher salt and freshly ground black pepper1 1 (17.3-oz / 490-gram) package puff pastry, thawed but still coldSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
