Crispy Skin Roast Chicken with a few side dishes. As for this appetizer, I just used store bought puff pastry but if you like to make your own pastry you can always do so. They are easy to make and look sophisticated too and great for party. All you have to do is pre-baked the tart shells, cook the mushrooms and assemble it when your guests arrive.
1 packet store bought puff pastries - thawed
1 packet 8 oz white button mushrooms – sliced thinly
1 medium size onions – sliced thinly
1 clove garlic – chopped
1 tsp chopped thymes
2 spring onions – cut small
2 tbsp balsamic vinegar
1 tbsp butter
Salt and pepper to taste
A few cherry tomato for garnish
1. Heat up 2 tbsp of olive in a sauté pan. Add in garlic and onion, stir and cook until they begin to caramelize. Add in the butter. Once melted add in the mushrooms and sauté until they are completely soft and all of the liquid evaporated.
2. Add in the thyme and sauté until fragrant, about a minute. Season with salt and pepper to taste.
3. Drizzle in the balsamic vinegar, scraping the bottom of the pan to pull up all the browned bits and cook until all the liquid has evaporated. Add in the spring onions and remove from heat.
4. Pre-heat the oven to 375 degree F. Line a baking sheet with some parchment paper.
5. Unfold the thawed sheets of puff pastry and cut out circles (any size you like) from the dough, placing them evenly spaced on the baking sheets. Using a very sharp knife or a smaller round cookie cutter and lightly cut the top of the pastry (not all the way through) as this way you are able to remove the top when the pastries are baked.
6. Bake the pastries until golden brown about 15-20 minutes. Once it is cool, with a sharp knife cut out the top of the pastries. Fill it up with the cooked mushroom, garnish it with tomatoes and serve.