appetizers
cheddar
mushrooms
puff pastry
snacks
vegetarian
holiday
vegetables
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

Fancy Puffy Party Poppers: Wild Mushroom Smear

Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…

Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach

See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…

How to Make Chicken and Lobster Piccata | Richard Blais

Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…

Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…

The Best Moments From 17 Seasons of the Show Will Make You Laugh…

How to Make Crabby Carbonara | Rachael Ray

Rach Chats "Firsts" In Flashback From Our First Episode Ever In …

How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …

Rach's Chef Pals Say Goodbye to Show in Surprise Video Message

How to Make Sesame Cookies | Buddy Valastro

How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…

How to Make Shrimp Burgers | Jacques Pepin

How to Make Spanakopipasta | Rachael Ray

Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special

Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…

Ingredients

  • 2 tablespoons EVOO - Extra Virgin Olive Oil (eyeball it)
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped or grated
  • 1/2 pound shitake mushrooms, finely chopped by hand or pulsed in the food processor
  • 1/2 pound cremini mushrooms, finely chopped by hand or pulsed in the food processor
  • 1/2 pound button mushrooms, finely chopped by hand or pulsed in the food processor
  • 1/4 to 1/2 cup cream, enough to bind
  • Salt and pepper
  • 2 tablespoons chives, chopped
  • 1 sprig fresh tarragon, leaves removed and chopped
  • 1 13x10" sheet puff pastry dough, defrosted
  • 1/2 cup white cheddar cheese, shredded

Yield

Serves: 5-6 servings

Preparation

Preheat oven to 400F.

To a large pan over medium-high heat, add EVOO. When hot, add the shallots and garlic and cook until slightly tender, about 1 minute. Add the chopped mushrooms and cook down until tender, about 5 minutes. Add just enough cream so the mixture starts binding together. Season with some salt and pepper, remove pan from heat. Stir in the chives and tarragon and let cool.

When the mushrooms are cool, lay the pastry dough out on a nonstick baking sheet. Spread the cooled mushroom mixture evenly on top of the dough and sprinkle with cheese.

Transfer to the oven and bake until golden brown and cooked through, about 20 minutes. Once the dough is done baking, let cool then cut into 1 1/2 to 2-inch squares (about 35 total).