Chef Big DElegant puff pastry squares filled with oak-smoked wild mushrooms and a velvety, garlic-infused crème fraîche. A masterclass in texture and aromatic depth.
Preheat your smoker to 225°F with post oak or fruitwood. Spread the sliced mushrooms on a perforated tray and smoke for 20 minutes to infuse with wood-fired aroma without fully cooking.
Keep the temperature low; we want flavor, not leather.
In a large copper saucier or heavy skillet, melt butter over medium heat. Sauté shallots and garlic until translucent and fragrant.
Don't let the garlic brown; bitterness is the enemy of elegance.
Add the smoked mushrooms and thyme to the skillet. Sauté for 8-10 minutes until the mushrooms have released their moisture and are beginning to caramelize. Remove from heat and stir in the crème fraîche. Season with salt and pepper.
The mixture should be high-viscosity; if it's too runny, reduce it for another minute.
Preheat oven to 400°F. Roll out puff pastry on a lightly floured surface and cut into 3-inch squares. Place a tablespoon of the mushroom mixture in the center of each square.
Work quickly to keep the pastry fat from melting.
Fold the pastry over to form triangles or rectangles, crimping the edges with a fork. Brush with egg wash and bake for 15-18 minutes until puffed and deeply golden.
That golden-brown bark is where the texture lives.
The secret here is the 'cold-smoke' mimicry. By smoking the mushrooms at a low temperature before the sauté, you infuse them with a deep, woody soul that offsets the rich crème fraîche. Don't skip the egg wash; that's the difference between a snack and a masterpiece. Inspired by French Onion Sausage Rolls.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.