Puff Pastry with Creamy Mushroom Ragu
Ingredients Available at Martha’s Vineyard
- 1 box Dufour Puff Pastry
- 1 jar Devon Cream Company Creme Fraiche
- 1 stick Unsalted Butter
- 15 ea. King Trumpet Mushrooms
- 1 tsp Smoked Paprika
- 1 bu. Fresh Thyme (leaves picked off, stems discarded)
- 4oz Arugula
Get yourself ready by thawing the pastry at room temp (in the refrigerator overnight if you have time) till it is pliable.
Preheat your oven to 375 degrees.
When the pastry is able to be unfolded, cut it along the folded seems and then into a desired shape and size. You can create 4 portions the size of the photo out of one box.
With the tip of a small paring knife, score (don’t cut totally through) the dough about ½” from the edge.
Place the dough on a cookie tray and bake until golden and slightly dry.
Remove and cool. When cool to the touch, take the pairing knife and cut through the score line and remove the inner pastry “lid”. We will build the dish inside of this shell.
Cut the trumpet mushrooms lengthwise in half to preserve the shape.
Heat a large pan on the stove at medium-high heat and place the butter to melt.
Place the mushrooms cut side down in the pan and lower the heat to medium.
Cook till nicely browned and turn them over. Just as the other side gets brown, add the smoked paprika and thyme and stir the mixture to coat nicely.
Add in the creme fraiche, stir to combine and salt to taste.
Place a small hand-full of arugula inside of the puff pastry shell and spoon the mushroom mixture over the top.