Mushroom Puff
Recipe for Delectable Indian-Style Mushroom Patties
Ingredients
Main Ingredient
- 300 grams puff pastry sheets
For Mushroom Puffs Stuffing
- 200 grams mushrooms or 3 cups chopped white button mushrooms
- 1 medium to large onion or 80 grams onions or ½ cup sliced onions
- 60 grams tomatoes or 1 medium tomato or ⅓ cup chopped tomatoes
- ½ teaspoon Ginger Garlic Paste
- 1 green chilli, chopped
- ¼ teaspoon turmeric powder (ground turmeric)
- ¼ teaspoon Garam Masala
- ¼ teaspoon red chilli powder
- 1.5 tablespoon oil
- salt as required
- 2 tablespoon chopped coriander leaves (cilantro)
Instructions
Making Mushroom Puffs Stuffing
- Rinse or wipe and then chop 200 grams white button mushrooms. Also slice 1 medium to large onion and chop 1 medium tomato and 1 green chili.
- You will need about 3 cups of chopped mushrooms, 1/2 cup of thinly sliced onions and 1/3 cup chopped tomatoes.
- Heat 2 tablespoons oil in a pan. Then add sliced onions.
- Mix the onions very well and saute on a low to medium flame. For quick cooking of the onions, you can add a pinch of salt while sauteing them. Saute till they start to turn light golden.
- Then add ½ teaspoon ginger-garlic paste.
- Stir and saute till the raw aroma of ginger-garlic goes away.
- Add the 1/3 cup chopped tomatoes and chopped green chilies.
- Stir and saute till the tomato softens.
- Then add 1/4 tsp turmeric powder, 1/4 tsp red chilli powder and 1/4 tsp garam masala powder.
- Mix the spices with the onion-tomato mixture.
- Now add the chopped mushrooms. Mix very well.
- Then add salt as per taste.
- Stir and saute mushrooms on a medium heat.
- First the mushrooms will release a lot of water.
- Continue to saute till all the water has evaporated.
- When all the water has evaporated and the mixture has become dry, then switch off the flame. Add 2 tablespoons chopped coriander leaves. Mix again. Allow the mushroom stuffing to cool down at room temperature.
Assembling And Making Mushroom Puffs
- Before you begin, making the mushroom puffs, preheat your oven to 250 degrees celsius/480 degrees fahrenheit for at least 15 minutes.
- Roll the puff pastry sheet evenly to get a ¼ to ½ inch thick base.
- Now slice in rectangles. For a neater finish you can trim the edges if you want. The trimmed edges can be joined to make a dough or you can just roll them up in a spiral shape and bake with the mushroom puffs.
- Place 2 to 3 tablespoons of the stuffing in center. Brush the edges with water.
- Then join and lightly press the edges of each puff. Don’t press too much as we want the layers in them. If you want you can even press lightly with a fork to give some design. Some milk can also be brushed on the puffs to get a golden color.
Baking Mushroom Puffs
- Now place them in the preheated oven in the center rack with both the top and bottom heating elements on.
- Bake for 30 to 40 minutes at 250 degrees celsius/482 degrees fahrenheit. The crust should become golden.
- Since oven temperatures vary, keep a check while baking. If your oven does not have a temperature of 250 degrees celsius/482 degrees fahrenheit, then use the maximum temperature in your oven for both preheating and baking.
- When mushroom puffs have become golden, then remove them from the oven.
- Wait for 2 to 3 minutes and with a spatula (or with your hands if you can tolerate the heat) lift them and place on wired baking tray.
- Serve mushroom puffs warm or at room temperature with green chutney or tomato ketchup or mint chutney or cilantro chutney.
- If not serving, then once they cool down, store them in an air tight box or container.
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