Wild mushrooms, goat cheese on puff pastry with balsamic drizzle. This is a simple appetizer you can quickly make for casual entertaining over the holidays.
Keyword: balsamic, goat cheese, mushrooms, pizza
Author: Trish | The In Fine Balance Food Blog
1sheetpuff pastryprepared and frozen
2cupschopped mixed mushroomscreamini, oyster or other wild mushrooms, any kind
1tspWorcestershire or soy sauce
salt and pepper
2ozgrated sharp cheese, like aged white cheddar
1 -2tbspaged balsamic vineagerfor drizzeling on top of pizza before serving
Preheat oven to 425 and line a baking tray with parchment paper or Silpat silicone baking sheet sheet.
Heat oil in a 12-inch non-stick skillet over medium heat. Add mushrooms and saute until browned, about 8-10 minutes. Sprinkle with salt partway through cooking. Once mushrooms are fully cooked, add Worcestershire sauce (or soy sauce) and continue to saute until liquid completely evaporates. Remove heat and set aside.
Unroll puff pastry onto prepared baking tray. Gently push into a rectangle. Prick pastry with the tines of a fork all over. This will prevent the pastry from puffing too much underneath the filling. Just focus on the center of the pastry, leave about an inch all the way around the edge untouched.
Crumble goat cheese all over top of the pastry, again leaving about 1 inch around the edge empty. Then layer sauteed mushrooms and sliced red onions. Sprinkled grated old cheddar on top. Toss on a couple of fresh leaves of rosemary. Bake in the hot, 425 oven for 12-15 minutes. The pastry will be golden brown and crispy around the edges. Check the bottom, it shouid be nicely browned as well. You don't want to floppy pizza.
Allow to cool slightly before serving. Drizzle with thick rich balsamic vinegar and cut into wedges to serve.
The type of wild mushrooms you use will depend on what is available and looks good. I like oyster mushrooms and shitakes. For this pizza, I wouldn't bother with portobellos they will over power the others. If you can find some morels or porcini - go for it! Those tiny little enoki work as well, this variety is rather delicate, so add them towards the end of cooking.Do not use dried mushrooms in this recipe.Work with thawed but still cold puff pastry. See post for instructions on how to thaw and work with frozen pff pastry.