This is a super quick and elegant appetizer. Just pop a sheet of store bought puff pastry in the oven and top it with succulent mushrooms and crunchy water chestnuts sauteed in butter.
What you will need
17.3 oz Puff Pastry
8 oz Baby Bella Mushrooms
8 oz Water Chestnuts
4 Tbsp Unsalted Butter
2 Cloves Garlic
.25 oz Fresh Thyme(Nutritional facts 307 calories, 22.5 g fat, 22.81 g carbohydrates, 4.14 g protein, 11 mg cholesterol, 552 mg sodium)
How to cook
Gather and portion ingredients. Finely chop garlic.
Preheat oven to 400 °F
Lay a sheet of puff pastry on a nonstick baking sheet (or line with parchment paper). Prick it all over with a fork and place another sheet of parchment on the top. Place another baking sheet on top so that the puff pastry doesn't puff up too much during baking. Bake for 15 minutes, remove the top baking sheet and bake for about 10 more minutes until nicely browned and crispy.
Drain and roughly chop the water chestnuts.
Slice and then roughly chop the mushrooms.
Melt the butter in large pan over medium-high heat and add the chopped mushrooms.
Season with a few pinches of salt and pepper and a few sprigs of fresh thyme. Saute for about 5 minutes or until the mushrooms begin to release liquid.
Add the chopped chestnuts and garlic to the mushrooms and saute for another 5 minutes or until the mushrooms are soft and cooked through, and most of the moisture has cooked off. Adjust seasoning to taste.
Slice each of the puff pastry sheets into 16 squares.
Top each piece of puff pastry with a spoonful of the mushroom saute and serve!