You will need:

• 3 large shitake mushrooms
• 1 box puff pastry
• 3 cloves garlic
• 1/2 cup diced fresh parsley
• 1/2 tsp white pepper
• 1/2 salt
• 2 tablespoons red wine (if you have a bottle open – this is great to simmer the mushrooms in!)
• 1 tablespoon olive oil

How to Prepare:

Take out puff pastry and thaw.

Dice the mushrooms and garlic up and saute in the olive oil. Start with higher heat to get the oil hot, but then reduce heat to let the mushrooms cook down. You will want to cook some of the juices that come out of the mushrooms, as you don’t want your mushroom filler to be soppy wet.

After 5 minutes, add salt, pepper, parsley and wine. Saute for another 5 minutes.

The juice and wine should have cooked down by now leaving you cooked juicy mushrooms (but not swimming in liquid!)

Roll out puff pastry onto a cutting board. Using a circle cookie cutter or similar shape (I used the round metal butter bowl that came with my crab cracking kit!), stamp out as many little circles as you can. They do not need to be huge as they will be bite-sized appetizer (no more than 2″)

Cool the mushroom filling, and then using a small spoon put a little in the center of each puff pastry circle.

Using your fingers, stretch the puff pastry over and fold it. You may have to tuck the filling in a bit.

Take a fork and stamp down the outside edges.

Sprinkle parmesan cheese on top of the puff pastry pockets and bake at 360 degrees for 12-15 minutes until lightly golden.

Cool for 5 minutes and enjoy!

Guests at the dinner party I went to devoured these in minutes!