A simple pastry dough envelops this delectable duo, pairing the earthy flavors of mushrooms with the subtle nutty flavor of California walnuts.
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup cold butter, unsalted, cubed
- 1/4 cup cream cheese, cold, cubed
- 1 tablespoon whipping cream
- 1/2 cup water, boiling
- 2 tablespoons porcini mushrooms, dried
- 2 tablespoons butter
- 1 shallot, minced
- 2 cups combination of shiitake, oyster and chanterelle mushrooms, roughly chopped
- 1 cup California walnuts, chopped
- 1/2 cup white wine
- 1/4 cup Parmesan cheese, coarsely grated
- 1 egg, lightly beaten
- In food processor, pulse flour and salt. Add butter and cream cheese; pulse just until dough forms pea-sized pieces. Drizzle cream evenly over dough and pulse until it begins to clump. Remove dough from processor; pat into round (add 1 additional tablespoon cream if dough does not hold together) and refrigerate in plastic wrap at least 1 hour and up to 2 days.
- In small bowl, pour boiling water over porcini mushrooms and let sit 10 minutes. In sauté pan over medium-high heat, melt butter. Add shallots; cook, stirring occasionally, 5 minutes or until tender, but not browned. Add mushrooms (not porcini) and walnuts to pan; cooking 5 minutes or until tender. Add porcini mushrooms with water and white wine; cook 7 minutes or until liquid has been absorbed. Remove from heat; let cool. Stir in Parmesan. Can be covered and refrigerated up to 2 days.
- On lightly floured surface, roll dough to 1/4-inch thickness. Using a 3-inch round cookie cutter, cut 24 circles. Add one heaping tablespoon mushroom mixture to center of 12 circles. Brush edges of pastry with egg; place remaining rounds on top and crimp edges with fork. Slit tops with knife. Arrange 2 inches apart on parchment-lined baking sheet. Brush tops with egg. Bake in center of 350° F oven 20 to 25 minutes or until pastry is golden. Serve warm.