Mushroom & Sun-Dried Tomato Pockets

By tammy1365

Ingredients

• 1 small shallot or 1/4 medium onion (about 1 oz. total)
• 10 oz. cremini or white mushrooms, rinsed and dried; stems trimmed off
• 1 Tbs. vegetable oil
• 1 tsp. kosher salt
• Few dashes hot sauce (like Tabasco)
• 1 Tbs. finely chopped oil-packed sun-dried tomatoes, drained
• 1/4 cup (about 1 oz.) finely grated Parmigiano Reggiano
• 1 sheet (about 9 oz.) frozen puff pastry, thawed
• 1 egg, beaten

Details

Servings 24
Adapted from finecooking.com

Preparation

Step 1

1 egg, beaten

Heat the oven to 425°F. Put the shallot or onion in a food processor and pulse until finely chopped. Add half of the mushrooms and pulse until very finely chopped (don't overprocess or the mushrooms will become a purée). Empty the workbowl, pulse the remaining mushrooms, and combine with the other mushrooms. (You can also do this by chopping everything finely with a knife.)

Heat the oil in a large skillet over medium high, add the mushroom mixture and salt, and sauté until all of the mushrooms' liquid has been released and evaporated completely, 8 to 10 minutes; the mixture should start to brown and stick around the edges. Season with the hot sauce. Remove from the heat, stir in the sun-dried tomatoes and Parmigiano; taste and adjust the seasonings.

Put a heaping teaspoon of the filling in the center of each square. Dab each corner with a little of the beaten egg and then bring all four corners up to the center and pinch well to fuse them together. You should have little square pouches, with some of the mushroom filling showing. If you have any egg left, you can brush it on the exteriors of the pockets.