RECIPE: Buttery Mushroom Bites (Gluten-free option)

If I were to become a vegan, butter would be the one I'd miss the most of all animal products.

I love butter. The taste and creaminess of it. Margarine & other butter alternatives just don't cut it. 

The mix of butter and cream cheese with a bit of flour creates this wonderfully rich and lightly-crisped pastry.

Your mouth will thank you for the experience of each bite. Try it.

Crispy Mushroom Bites (Gluten-free option)
  • 1 c. all-purpose flour (to make gluten-free: 1 c. GF flour. Add 1 tsp xanthan or guar gum if not yet mixed in the flour)
  • 1/8 tsp salt
  • 1/2 c. (1 stick) butter, cold and cut in small cubes
  • 4 oz. cream cheese, cold
  • 1/2 c. mushrooms, chopped in small pieces
  • 2 tsp. olive oil
  • pinch salt
  1. Preheat oven to 350.
  2. Saute mushrooms in oil. Sprinkle with salt to taste. 
  3. Stir occasionally until mushrooms become soft and smaller in size. Remove from heat.
  4. In medium bowl, combine flour (plus xanthan/guar gum, if gluten-free) and salt.
  5. Cut in butter and cream cheese. Use your hands to combine it well with the flour mixture until it can hold together to form a ball.
  6. Form dough into 2 balls with your hands. Put in bowl and cover with plastic.
  7. Refrigerate for at least 15 minutes.
  8. Sprinkle parchment or wax paper with some flour & place dough on top. Sprinkle top of dough with some flour & cover with another parchment/wax paper. Roll dough with a rolling pin into a round disk about 1/8-in. thick. 
  9. Slice into thin pizza-wedges with a knife. 
  10. Add mushroom filling on wedges. Roll up from the wide outer-edge inward to tip. 
  11. Put in greased or silpat-covered cookie sheet with tip of wedge facing the bottom.
  12. Bake for 20 minutes or until crust starts turning golden brown.
  13. Remove from oven. Cool.

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