This is a simple little hors d'ouvre we whipped up with some left over puff pastry to bring to a friends house. Mushroom duxelles is easy, tasty, and versatile. You can put it in a tart, use it as a stuffing with meat, even mix leftovers with pasta or, as we did last week, in our turkey burger.
We simply cut the puff pastry into rounds, baked them and split them, put in a teaspoon of the duxelles mixture, and voila!
These tasty little bites turned out to be a bit of an unexpected exercise in trompe l'oie- they looked a bit like little burgers!
I'm submitting this to the blogiversary bash over at Sticky, Gooey, Creamy, Chewy
any quantity of mushrooms you like/need
clean mushrooms and blitz in foot processor until they are a paste. cook in a dry pan until all moisture evaporates. add shallots salt, pepper, lemon juice, any herbs and spices to your liking.