Do you like the sound of savoury, creamy, rich, coconuty, mushroomy, flaky, bite sized puffs of goodness? Perfect, then you will like this recipe! If you don’t then move along please, why don’t you try my Cucumber Avocado Rolls instead.
Phew! Got rid of the mushroom haters. Ok, now to the mushroom lovers, hi! There are two kinds of people in this world, mushroom lovers, and mushroom haters. I am a proud mushroom lover. Not only are they incredibly good for you (Dr. Fuhrman says so), they are basically always tasty no matter how they are prepared. Now multiply always tasty by puff pastry plus coconut milk, and what do you get? Little puffs of flavour bliss.
These Coconut Mushroom Puffs make the cutest little appetizers, don’t you think? They are surprisingly easy to whip up too. You can even make the mushroom mixture ahead if you like, and about 30 minutes before you would like to serve them, just fill the the puff pastry cups, pop them in the oven, and then impress your guests.
The mushroom mixture is based on my recipe for Creamy Coconut Garlic Mushrooms, which I know some of you clever people have been tossing with pasta, or serving over crusty bread (um, yum)! I decided to take this recipe to another level, and add puff pastry. Believe it or not, most store bought puff pastries are accidentally vegan. Joy! Just check the ingredients to make sure that there is no butter or lard, and you are good to go!
To make the coconut mushroom filling, just slice all of the mushrooms, and mince the garlic.
Mix together the cornstarch and coconut milk, and set aside.
Heat the oil in a pan over medium high heat, then sauté the mushrooms for about 5 minutes until the mushrooms soften and begin to release their juices.
Stir in the coconut milk mixture and the spices and cook for another 5 minutes until the sauce begins to thicken. Remove from heat and set aside.
When you are ready to make the puff pastry cups. Preheat your oven to 400F (200C). Lightly flour a clean work surface and then roll out the puff pastry. Sprinkle a little flour on your rolling pin and the top of the pastry if it starts sticking.
You want to roll out a rectangle that is about 9″ x 12″. Once you do that, cut the pastry into 24 squares. To do this, slice three long cuts from top to bottom (the longest direction) which will make four columns. Then slice five cuts from side to side (the shorter direction), which will make six rows. Sounds complicated, but just check out the picture above.
Push each puff pastry square into the mini cupcake pan, so that the edges of the puff pastry, come up the sides forming a little cup to hold the mushroom mixture. (I have two of these pans seen in the photo to make 24 coconut mushroom puffs in total). Divide the mushroom mixture evenly among the cups, and bake for 25 minutes until the edges of the puff pastry are golden. Use a knife to pop them out, and enjoy!
- 1/2 cup full-fat coconut milk (the kind in a can)
- 2 teaspoons corn starch
- 1 tablespoons oil (coconut or vegetable)
- 16 oz mushrooms, sliced
- 4 cloves garlic, minced
- 1 tablespoon nutritional yeast
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dired oregano
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 puff pastry, thawed (check ingredients to make sure it is vegan)
- 2 tablespoons chopped chives, cilantro, or parsley (for garnish)
Preheat the over to 400F (200C).
Mix together the coconut milk and corn starch and set aside.
Heat the coconut oil in a pan over medium high heat. When it's hot, add the mushrooms and garlic. Sauté the mushrooms for about 5 minutes until they soften and begin to release their juices. Stir in the coconut milk mixture, nutritional yeast, thyme, oregano, salt and pepper. Reduce heat to a simmer. Continue to cook for about another 5 minutes, until the sauce thickens a bit. Remove from heat.
Lightly flour a clean work surface and use a rolling pin to roll out the puff pastry to a rectangle that's about 9" x 12". Use a long knife to cut the puff pastry into 24 squares. that's 3 cuts down the longest direction, and 5 cuts across the shortest direction.
Push each puff pastry square into the mini cupcake pan, so that the edges of the puff pastry, come up the sides forming a little cup to hold the mushroom mixture. If any of your squares are a little too small, just use your rolling pin to roll it out a little more. Divide the mushroom mixture evenly among the cups.
Bake for 25 - 30 minutes, rotating the pan once until the edges of the puff pastry are golden. To remove them, use a knife to pop them out of the pan. Finely chop chives, cilantro, or parsley, and sprinkle on the mushroom puffs for garnish.
*If you like, you can make the mushroom mixture ahead of time and store in an airtight container until you are ready to full the puff pastry.
*You will need a rolling pin which you can purchase here, and a mini cupcake pan which you can purchase here.