These chanterelle puff pastry bites are an elegant – and impressive looking – holiday appetizer that doesn’t take a lot of effort. But your guests will never know how easy it is.
The key: fresh chanterelles and pre-made puff pastry. I haven’t quite gotten around to figuring out how to make my own puff pastry. And, if you can’t get fresh chanterelles, fresh shiitake mushrooms will work just as well. Pair these with your favorite bubbly and you have a New Year’s Eve worthy morsel.
Crisping mushrooms elevates the experience of eating mushrooms to something exquisite. And who knew it was this easy?
Slice your chanterelles into thin slices, lengthwise. Melt butter in a large, flat-bottom pan. When the butter begins to brown, lay your mushrooms in the pan.
Let the mushrooms brown and crisp. Flip the mushrooms and crisp them on the other side. Only after they are crisp should you season them. Adding salt when they are cooking will lead to soggy mushrooms. Season to taste with salt and pepper. At the last minute, fold in the fresh parsley.
To assemble, place baked puff pastry squares on a serving platter. Gently press down to make them flat. Top with crisped mushrooms. And you’re all set.