Smoked Oyster and Mushroom Mini Puff Pastries
- RECIPE YEAR: 2016
- RECIPE BY: Ken Rochioli
- YIELD: Serves 24
- PAIRS WELL WITH: West Seafoam, Sonoma Sparkling Blanc de Blancs
These are a perfect match for our first sparkling wine, West Seafoam, made in the traditional Champagne method from our Chardonnay grapes. Local chef Ken Rochioli created this recipe using mushrooms and fennel to pair with the green apple flavors in the wine; the smoked oysters complement the acidity in the sparkly bubbles. Puff pastry adds creaminess and makes for an easy-to-serve appetizer.
- 3 tablespoons olive oil
- 6 ounces shiitake mushrooms, thinly sliced
- Salt and freshly ground pepper, to taste
- 1 fennel bulb, finely chopped
- 1 package puff pastry sheets
- 1 can (3 ounces) barbecued oysters, chopped
Preheat the oven to 375°F. In a sauté pan, warm 2 tablespoons of the olive oil. Add the mushrooms and cook, stirring occasionally, until tender. Season with salt and pepper. Let cool and then finely chop. Wipe out the pan and warm the remaining 1 tablespoon olive oil. Add the fennel and cook, stirring occasionally, until tender. Generously spray a mini muffin pan with nonstick cooking spray. Using a 2 1/4-inch round cutter, cut out rounds from the puff pastry and place in the prepared muffin wells. Place an equal amount of the oysters, then the mushrooms and finally the fennel on the pastry rounds. The puff pastry should be filled to the top but not heaping. Bake until the puff pastry is lightly brown on the bottom, about 15 minutes. Let cool for 5 minutes before serving.