Ingredients
4 tablespoons salted butter
6-8 ounces crimini or button mushrooms, sliced
2 medium yellow onions, thinly sliced
1/4 teaspoon dried thyme
1 tablespoon brown sugar
2 tablespoon balsamic vinegar
salt and pepper, to taste
4 ounces grated gruyere cheese
1 package (1 pound) frozen puff pastry, thawed
1 egg, lightly beaten
Sauté mushrooms in 2 tablespoons of butter, salt and pepper to taste, then set aside. Sauté onions in remaining butter until softened, then add balsamic vinegar and brown sugar and dried thyme (you can use Herbes de Provence or Italian Seasoning in place of the thyme), continue to sauté until caramelized (on medium heat about 15-20 minutes). Combine mushrooms with caramelized onions and add shredded Gruyere, stir in thoroughly until fully combined and cheese is soft and melty.
Thaw puff pastry sheets, cut into 2" squares, and keep chilled until ready for use. Brush each square with beaten egg, the add a spoonful of onion/mushroom/cheese mixture to each square. Bake at 400 for 15-18 minutes, until pastry is golden brown on top.
Make sure the puff pastry is cold when it goes into the oven. If at any point it becomes soft, allow it to rest in the refrigerator for 15-20 minutes or until it firms up again. Do not open the oven door during the first 10 minutes of baking time. Frequently opening the oven may cause the puff pastry to not 'puff up'. Mozzarella or gouda cheese may be used to replace the gruyere.#italianfood #italianrecipe #inthekitchen
"recipe" "italian recipes" "Italian Cooking" "Italian Kitchen"

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