Oyster Mushroom Popovers


300 g A.P.F. Oyster mushrooms (stems removed, chopped roughly)

one shallot

2 cloves garlic (minced)

2 tbsp butter

50 ml white wine

20 g fresh thyme (chopped)

½ lemon (zested)

50 ml whipping cream

to taste salt & pepper

puff pastry(defrosted and cut into 7 cm x 7 cm squares)

one egg (lightly beaten)


* In a sauté pan over medium/ high heat sauté shallot in butter for 1-2 minutes

* Add garlic and mushrooms and cook for 3-5 minutes or until mushrooms are soft

* Add wine, thyme and zest and cook until wine is absorbed

* Add cream and salt and pepper and cook until cream reduced and mushroom mix is thick

* Remove from heat

* Brush puff pastry squares with beaten egg and place a small amount of mix in the top corner

* Fold over and push pastry together to form a tight seal and form a triangle

* Bake in a 425 F oven for 8-12 minutes or until popovers are golden brown and have risen