12ouncescremini, or white button mushrooms, finely chopped
1medium shallot, finely chopped
Salt and freshly ground black pepper
3ouncescrumbled goat cheese
Fresh thyme leaves for garnish, optional
Heat the olive oil in a large skillet over medium heat. Add the shallot and sauté until softened, 2 minutes.
Add the mushrooms and continue cooking, stirring frequently, until nicely browned, 5 to 7 minutes.
Season the mushrooms to taste with salt and pepper, then transfer to a mixing bowl and set aside to cool to room temperature, 10 to 15 minutes.
While the mushrooms cool, preheat the oven to 400°F and line 2 baking sheets with parchment.
Carefully unfold a sheet of puff pastry and roll to an 8-1/2 x 11-inch rectangle.
Using a 2-1/2-inch round cutter, cut the pastry into 12 rounds (save your scraps - see notes) and transfer to one of the prepared baking sheets. Repeat the process with the remaining sheet of dough.
Using a 2-inch round cutter, make a centered indentation in each of the pastry rounds. Press the cutter into the dough as far as possible without actually cutting through it. The 1/4-inch rim this creates will puff up around the filling during baking.
Beat the egg together with the water in a small bowl. Add the goat cheese to the cooled mushroom mixture and combine thoroughly.
Brush the egg wash over each pastry round and place a small mound of the mushroom-cheese mixture (about 2 teaspoons) in the center of each.
Bake for approximately 15 minutes, or until the pastry is puffed and golden brown. If desired, sprinkle with a few fresh thyme leaves before serving.
Tips for Making This Recipe
Prepare and bake the pastry bites as directed in the recipe and allow them to cool completely. Wrap them in foil in a single layer (don't stack them) and refrigerate for up to two days.To reheat, preheat the oven to 375°F, open up the foil completely, and bake until heated through, 4 to 5 minutes.