Mushroom Burekas Recipe
1/3 cup extra virgin olive oil, divided
1 large onion, finely diced
1/2 teaspoon salt
1 pound crimini mushrooms, sliced/diced
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons Dijon mustard
1/2 cup Panko breadcrumbs
1 cup chopped Italian parsley
1 large sheet of puff pastry, defrosted
1 egg, beaten for egg wash
Sesame seeds for garnish
Preheat oven to 425°F.
In a large skillet, warm half the oil over medium heat.
Add the onion and sauté until golden brown, add 1/2 teaspoon salt keep sauteing about 5 minutes. Set aside in a bowl.
Warm the remaining oil in the skillet then add mushrooms in small batches and sauté until golden brown.
Add thyme ,salt and pepper. Set aside.
Line a large baking sheet with parchment paper.
On a lightly floured surface, lay out one sheet of puff pastry. Using a rolling pin, lightly thin the pastry into a long rectangle. With a fork poke holes all over the puff pastry.
Spread the mustard over the puff pastry.
Sprinkle the Panko along the middle of the sheet. Place a layer of onions on top of the panko .
Place the mushroom mixture over the onions and the parsley on top.
Close the dough over the parsley and turn over the bureka so the seam doesn’t show.
Poke holes on the top of the pastry.
Brush the pastry with egg wash and sprinkle with sesame seeds.
Bake for 15-20 minutes until pastry is golden brown
