Modified Pinterest find!
It’s Thanksgiving time, and we’ve been charged with appetizers. My house smells of sauteed onion, mushrooms and bacon, and I can’t wait to try them!
- 1/2 package Bacon
- 1 large yellow onion, thinly sliced
- 1 tablespoon butter
- 16 ounces baby bella mushrooms, thinly sliced
- 1 clove garlic, chopped
- ½ teaspoon dried thyme
- Salt and pepper, to taste
- ¼ cup white wine
- 2 sheets puff pastry (thawed according to directions on package)
- 1 cup shredded Gruyere cheese (can substitute any variety of Swiss cheese)
- 1 egg + 1 tablespoon water, beaten together (for the egg wash)
As with all recipes that have wine or beer in them, I start my cooking process by pouring myself a glass of wine. I find that this makes cooking more enjoyable, could be because I’m a lush, who knows!
So, now that you have your glass of wine in hand, preheat your oven to 400 degrees F and line two baking sheets with parchment paper.
Cook about half the package of bacon in a large skillet, I may have cooked more than that, because I ate some while I was going. After transferring the bacon to a cutting board, caramelize the onion in the bacon grease (healthy, right? Not so much, but oohhh sooooo gooooood). This take about 20 minutes.
Add a dab of butter and the mushrooms and saute, stirring every once in a while, until they are soft and no more liquid remains, about another 20 minutes. Now comes the garlic and the thyme, add it in, let the garlic brown just a bit, then season with salt and pepper to taste.
If you’re like me, it’s been about 40 minutes, and my wine glass has been empty for a bit. So pour yourself another glass, and while you’re at it, add some of that wine to your pan, stirring until anything that was stuck to the bottom of the pan has become one with the wine, and cook until all of the liquid has evaporated. Remove from heat.
Unfold the thawed sheets of puff pastry and cut out circles from the dough, placing them evenly spaced on the baking sheets. Using a very sharp knife, make four small scores around the perimeter of the dough, about 1/4 to 1/2-inch from the edge.
Put a spoonful of the onion, bacon and mushroom mixture onto your puff pastry, trying to keep the filling within the score marks. Top with the shredded Gruyere cheese. Brush the edges of the dough rounds with the egg wash.
Bake until the pastry is golden brown, about 15 to 25 minutes. I ended up having to cut the pastry a bit more after cooking and push the mixture down… not sure if that was because I didn’t cut far enough into the pastry or what.
This is what my first attempt looked like, they tasted great, but we figured we could do better.
Here’s the second attempt, added more cheese (cause more cheese is always better), did better with cutting the pastry puff, and ate them right away instead of after being transported to grandma’s house.