Mushroom Triangles

I’m going to tell you something and you’re going to think I’m fibbing. I’ve written this very thing on my blog once before, I’m sure, but I just can’t find it.

If I had to take one good onto a deserted island, it would be mushrooms. I know, I know… for a cake-lover like me, it sounds weird. It’s true though. I first stated saying that when I was about 16 and however many years later {cough – nine – cough} I’m still saying it.

When it comes to savoury dishes, they make everything taste better. Throw them in casseroles, eat them raw, put them in a stir-fry, stuff them, serve them with steak, roll them in butter and garlic and saute them. Seriously, mushrooms can do no wrong with me.

I love them because they just taste good, but apparently they’re doing good things for our bodies too. They naturally lower blood cholesterol, they’re low in fat, sodium and kilojoules, which helps control weight and blood pressure. Added with a healthy mix of other vegetables, and you’re totally reducing the risk of heart disease too. See, what’s not to love about my beloved mushrooms?

When the Aussie Mushroom Growers Association asked me to put together a dish for them, I shouted in my email, “I FREAKING LOVE MUSHROOMS AND I TOTALLY WILL!”

The next day I went to my local markets and chatted with my mushroom lady. We talked about all the types, what meals they’re good for and basically shared our love affair of mushrooms together. I think the people in line behind me wanted to slowly kill me for taking so long. Sorry market people.

The dish that I put together is a scrumptious dish and comforting one too. At home I’ll just add mushrooms to anything I can, but I wanted to do a dish where mushrooms were the star, so I made mushroom triangles.

Mushroom Triangles

Ingredients

1 tablespoon of olive oil
2 tablespoons of butter
1 onion, chopped
2 cloves of garlic, crushed
600g of mixed mushrooms {I used swiss brown, portobello, button and oyster}, sliced
Salt and pepper
2 sheets of frozen puff pastry
1 egg, whisked, for brushing
1/2 cup reduced fat sour cream for dipping {add a squeeze of lemon if you have some}

Method

♥ Preheat your oven to 180°C and line a baking tray with paper.
♥ Place olive oil and butter in a frying pan over medium heat. Add onion and cook until transparent. Add mushrooms and garlic, and cook until soft and lovely.
♥ Cut your puff pastry into equal squares. I used a ruler and cut each sheet into 4 squares. You don’t have to be as accurate and wing it a little.
♥ Spoon the mushroom mix onto each square of pastry and fold over to make a triangle. Use a fork to seal the edges of the pastry.
♥ Place onto the tray and brush with the egg. Cook in the oven for 25-30 minutes or until golden brown. Eat with the sour cream dipping sauce.

Note: You can add anything to the mushroom mixture. Thyme would go beautifully, as would ricotta or fetta. Just make them and make it up as you go along.

The Australian Mushroom Growers Association is giving $500 cash to five lucky people {you could buy lotsa mushrooms with that!}. Head over here to find out how.

Do you like mushrooms? How do you like to eat them?