This puff pastry stuffed with mushrooms It is a very simple and easy recipe to make thanks to the vegetable puff pastry that we can find in supermarkets. A brutal combination for lunch or dinner, even as a starter in small portions. It can be customized with the vegetables you have in the refrigerator or those that are in season.
The original recipe is from the popular Instagram account @beginveganbegun, and it caught our attention because its simplicity and rich flavor. And although the creator uses oyster mushrooms, it also looks fantastic with white button mushrooms. But you can use any variety of fresh or canned mushroom. We make the vegan bechamel with soy drink, but you can use another to your liking.
Authentic puff pastry is made with butter, but today many brands use vegetable fats for its elaboration. We just have to check the product label carefully to verify that it does not contain animal ingredients, if we are vegan. If we follow a lacto-ovo-vegetarian diet, we can choose a more traditional puff pastry made of pure butter.
Turn on the oven at 180 ÂșC.
In a frying pan, with olive oil, brown the onion and chopped leek. Once they are transparent, add the filleted mushrooms and season with salt, pepper and ground cumin. Add the soy milk and the heaping tablespoon of rice flour to achieve the effect of bechamel sauce. Cook for 2 to 3 minutes so the mixture thickens. Mushrooms should not be overcooked so that they do not lose their flavor and consistency. Turn off the heat and let the filling cool a little.
On an oven tray, place a parchment paper and stretch out the puff pastry. Distribute the mushroom filling in the center. Cover with the other puff pastry lid and press the edges with a fork to prevent the filling from coming out. Prick the surface with a fork to prevent them from opening due to the steam in the oven and paint the surface lightly with the soy milk.
Bake for 30 minutes until the dough is golden brown.
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What to accompany puff pastry with mushrooms and soy bechamel
Serve the puff pastry with mushrooms and soy bechamel as appetizer, accompaniment or as a main coursewith an avocado and tomato salad or a different mix with the sweet and sour carrot and beet salad for a vegan, nutritious and very tasty lunch.
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