Mushroom Burekas

2 large Yukon gold potatoes, peeled, boiled & mashed
1/4 cup extra virgin olive oil
1 pound cremini mushrooms, sliced
1/2 pound enoki mushrooms, separated
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 package puff pastry, defrosted
1 egg, beaten for egg wash
Sesame seeds for garnish

Preheat oven to 425°F.
In a large skillet, warm oil over medium heat.
Add the cremini mushrooms in small batches and sauté until golden brown. Remove from pan and set aside.
Add the enoki mushrooms and continue sauté until golden brown.
Gently combine the mushrooms, mashed potatoes, 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. Divide the pastry into 4×4 squares. Fill each square with mushroom and potato mixture and fold on the diagonal to form a triangle. Arrange on baking tray.
Repeat with remaining puff pastry and mushroom mixture.
Brush the pastry with egg wash and sprinkle with sesame seeds.
Bake for 15-20 minutes until pastry is golden brown.

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