Mushrooms in Puff Pastry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 15.9 μg | (27 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 17.7 μg | (39 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 448 mg | (11 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 14.6 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 750 grams mixed Mushrooms (such as chanterelles, brown caps and black trumpet)
- 1 onion
- 2 garlic cloves
- 10 sprigs rosemary
- 2 Tbsps butter
- salt
- freshly ground peppers
- 400 grams Puff pastry dough
- 1 egg
- 80 grams grated Emmentaler cheese
Preparation steps
Clean the mushrooms and depending on the size, leave whole or cut into pieces. Peel the onion and garlic and finely dice both. Rinse the rosemary, shake dry, and pluck the needles from 2 branches and chop finely. Place the onion with the garlic in a hot pan and sauté briefly in butter. Add the mushrooms and saute for 4-5 minutes until the liquid is evaporated. Remove from the heat, mix in the chopped rosemary and season with salt and pepper.
Preheat the oven to 200°C (approximately 400°F).
Spread the puff pastry flat and cut into squares (each approximately 16x16 cm (approximately 6x6 inches)). In the middle put the mushrooms and fold the corners in toward the middle over the filling. Place the remaining sprigs of rosemary into the seams. Place the bags on a baking sheet lined with parchment paper. Beat the egg and brush onto the dough. Sprinkle with cheese and bake until golden brown, about 20 minutes.
