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Savory Puff Pastry Bites with Caramelized Onions and Mushrooms

Ingredients

1 package frozen puff pastry * 2 eggs, beaten * flour, for rolling

Caramelized Onions - 4 large yellow onions * ¼ cup unsalted butter * 3 tbsp dry white wine * salt and pepper, to taste

Marinated Mushrooms - 8 oz sliced baby Portobello mushrooms, cleaned and patted dry * ¼ cup Marsala wine * 2 T. olive oil * salt and pepper, to taste

8 oz. Applewood smoked cheddar, grated * 3 tbsp fresh thyme, leaves only

Instructions

Thaw the puff pastry overnight in the refrigerator. Place the mushrooms and Marsala wine into a medium glass bowl and combine. Season with salt and pepper, to taste. Toss to coat. Marinate for 20 minutes at room temperature. Drain excess moisture before cooking. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once the oil is hot, add the marinated mushrooms and sauté until browned and tender, approximately 5 - 7 minutes. Remove from heat and transfer to a bowl. Set aside. To caramelize the onions, slice off both ends and remove the papery outer layers. Cut the onion in half lengthwise (from tip to root). Then cut each half across the middle to form four sections. Cut each section lengthwise into strips. Don’t cut the onions too thin, or they may burn while cooking. Melt butter in a large skillet with high sides over medium heat. (For best results, do not use a non-stick pan). Add the onions and stir with a wooden spoon until coated with butter. Cook the onions over medium heat for approximately 45 – 50 minutes, stirring every 5 minutes or so to ensure they cook evenly and don’t stick to the pan. The exact cooking time will vary based on several factors, including the age of the onions and how many you cook at one time. Once the onions reach the desired depth of color, add white wine to deglaze the bottom of the pan. Add more liquid if necessary to scrape up all the brown bits and then salt and pepper the onions, to taste. Remove from heat and let cool in pan until ready to use. Once cool, transfer any unused onions to an airtight container for future use. Preheat the oven to 375 degrees. Line two large, rimmed baking sheets with parchment paper and set aside. Cut the thawed puff pastry dough in half and roll out on a lightly floured surface. With a sharp knife or pizza cutter, cut the puff pastry sheet into 32 equally sized rectangles. Transfer the puff pastry pieces to a prepared baking sheet and place in the freezer for 10 minutes. Repeat the above steps for the other half of the puff pastry. Remove the baking sheets from the freezer and let sit for a couple of minutes before brushing each piece with the beaten egg. Carefully arrange equal amounts of grated cheddar cheese, caramelized onions and sautéed mushrooms on each piece of puff pastry. Sprinkle each with fresh thyme leaves. Place baking sheets in the preheated oven and bake for 10-15 minutes before rotating each baking sheet to ensure the pastry bites cook evenly. Continue cooking until the pastry is golden brown, approximately 8-10 minutes. Serve and enjoy!