Monday, July 26, 2010

Mushroom parsnip mini pies

butter for sauteing
2 onions, thinly sliced
3 parsnips, grated
lots of assorted exciting mushrooms, coarsely chopped, and knowledge
about how long they take to cook
1/2 c bouillon
1/2 c port
a goodly quantity of pepper
8 oz gruyere, grated
handful fresh dill, minced
puff pastry, either storebought or by hand, eg youtube

Caramelize onions. Add parsnips, cook until soft, transfer to bowl.
Saute the mushrooms, add the bouillon and port, simmer for a while.
Pepper to taste. Mix the mushrooms, cheese, and dill into the
parsnips. Preheat the oven to 500F. Cut the puff pastry into ~30
squares that are the right size to line your cupcake pan with the
corners sticking up; do so. Fill each pie and fold the corners loosely
over the top. Put in oven, turn oven down to 400F, bake for ~30 min
until browned.

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