Mushrooms Dressed
We start by thawing the dough, making sure it is soft and easy to handle. While the dough is thawing, we prepare the delicious filling. We carefully clean the mushrooms, removing any impurities and dirt, then we carefully separate them into two parts: the caps and the stems. We finely chop the stems to integrate them well into the filling. In a pan, we add a little butter and let it melt over medium heat. When the butter is hot, we add the chopped mushroom stems and the smoked ham or bacon, cut into small cubes. We fry the mixture until the mushrooms become tender and the ham or bacon gets a crispy texture, allowing the flavor to develop. Once the mixture has cooled, we add grated Parmesan or cheese, which will add intense flavor and creamy texture. We generously season with salt and pepper, adjusting the taste according to everyone's preferences.
In a separate pot, we boil the mushroom caps for about 5 minutes in broth, so they soften a bit and absorb the flavors. After boiling, we remove them and let them drain, allowing them to cool. Once they are cooled, we fill each mushroom cap with the ham and cheese mixture, being careful not to overfill them so that the filling doesn’t spill out during baking.
After the filling is ready, we return to the dough. We cut it into appropriately sized squares so that we can easily wrap each stuffed mushroom. On each square of dough, we place a stuffed mushroom, then bring the corners of the dough to the center, covering the mushroom. We use a little water to seal the corners, making sure they are well pressed so that they do not open during baking.
Once we have finished wrapping all the mushrooms, we place the packets on a baking tray lined with parchment paper. We brush each packet with a beaten egg yolk, slightly diluted with milk, taking care not to apply it to the cut edges, as this could prevent the dough from opening correctly during baking. We preheat the oven to 180 degrees Celsius and place the tray inside, letting them bake until the dough becomes beautifully golden and crispy.
These stuffed mushrooms are perfect to be served warm, having a rich taste and a delicious texture that will delight anyone who tastes them. Bon appétit!
Ingredients: - puff pastry - champignon mushrooms, as large as possible - smoked ham or bacon, chopped into pieces - grated parmesan / cheese - a little butter - vegetable or chicken soup - salt - pepper - 1 egg yolk + 1 tablespoon of milk, for brushing
