Mushroom and Shrimp Puff Pastry with Sparkling Wine Sauce
Mushroom and Shrimp Puff Pastry with Sparkling Wine Sauce
Milhojas de Setas y Gambas en Salsa de CavaThis delightful tapa combines cream sauce, puff pastry, and a delicious blend of flavors, including Serrano ham, smoked paprika, and Worcestershire sauce. The recipe is inspired by Bar Bergara in the lively Gros district of San Sebastian.
Ingrediënten
SERVES 12 TAPAS
- 6 ounces of puff pastry dough either homemade or store-bought
- 1 tablespoon of olive oil
- 2 teaspoons of finely chopped shallots
- ¼ pound of shrimp peeled and finely chopped
- 3.5 ounces of mushroom caps shiitake or brown, finely chopped
- 1 tablespoon of finely chopped Serrano ham or prosciutto
- 2 teaspoons of finely chopped fresh flat-leaf parsley
- 1.5 teaspoons of finely chopped fresh thyme or 1/4 teaspoon of dried thyme
- ¼ teaspoon of ground sweet paprika Spanish smoked paprika works well
- 2 tablespoons of dry sparkling wine such as Cava, or dry white wine
- 6 tablespoons of heavy cream
- 4 teaspoons of grated aged Manchego or Parmesan cheese
- Freshly grated or ground nutmeg
- 4 teaspoons of Worcestershire sauce
- Kosher or sea salt
- Freshly ground black pepper
Instructies
- Begin by positioning an oven rack in the uppermost position and preheating your oven to 450°F (230°C).
- Roll out the puff pastry to a thickness of 1/8 inch.
- Using a 2½-inch round scalloped-edge cookie cutter, create 12 rounds and transfer them to a baking sheet.
- Then, with a 1½-inch round cookie cutter, gently score a circle in the center of each round, cutting about three-quarters of the way through without completely separating the dough.
- Bake for approximately 8 minutes or until the pastry turns golden brown.
- Afterward, turn off the oven and leave the door slightly ajar for an additional 5 minutes to ensure the pastries crisp up thoroughly.
- Remove the scored circles from each round, discarding any excess pastry from the centers, and set the circles aside.
- Meanwhile, in a medium skillet over medium heat, heat the olive oil.
- Add the shallots and cook, stirring, for about 1 minute.
- Add the chopped shrimp, mushrooms, ham, parsley, and thyme, and continue cooking and stirring until the mushrooms slightly soften.
- Add the paprika and wine, and cook, stirring occasionally, until the liquid evaporates.
- Stir in the cream, cheese, a dash of nutmeg, Worcestershire sauce, and season with salt and pepper.
- Cook and stir until the mixture reaches a thick sauce consistency.
- Fill each pastry round with the shrimp and mushroom mixture, and then top them with the reserved pastry circles.
- Serve and savor these delightful tapas.
