Tips to make mushroom puff pastry pie: 1)Use an egg slicer to slice the mushrooms. They slice easily and are uniform that way. And 2)My puff pastry sheets were square, not long enough to cover my pan, so for the top layer, I cut into 9 strips and layed them criss-cross in a lattice design on top. It turned out great.
Ingredients of mushroom puff pastry pie:
- 6 cloves garlic, diced
- 1 pound sliced fresh mushrooms
- 1 cup prepared hollandaise sauce
- 1 (or about 17.25 ounce) package frozen puff pastry, thawed
- 1/2 cup butter
- 2 bunches fresh asparagus, trimmed and cut into 1 inch pieces
How to make mushroom puff pastry pie
Preheat the oven to 400 degrees F (or about 200 degrees C).
Melt the butter in a large skillet over medium heat. Add the asparagus, and cook for about 10 minutes. Stir in the mushrooms and garlic; cook and stir until the mushrooms are tender. Set aside.
Prepare the hollandaise sauce according to package directions. Stir into the asparagus and mushrooms.
Lay one sheet of puff pastry out flat in the bottom of a 9×13 inch baking dish, letting any extra dough go up the sides. Spread the asparagus mixture evenly over the dough. Top with the other sheet of pastry, and pinch the edges together to seal.
Bake for 25 to 30 minutes in the preheated oven, until pastry is golden brown. Cool for a few minutes before slicing and serving.
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