Although I cook most things from scratch, puff pastry is not one of them. If life is too short to stuff a mushroom, then it’s way to short to make puff pastry.
So I buy it. Most often because I’m really lazy, I buy it ready rolled. However, it is one of those really handy things to have in the freezer and I most often use it for leek and anchovy tart.
Into a pan with a tablespoon of oil, went a sliced red onion and two mashed up cloves of garlic. When they had softened, I added 400g of sliced brown mushrooms and cooked for about five minutes. Then I added a 400g tin of chopped tomatoes, about a tablespoon of tomato puree and four shakes of Hendersons Relish (you can use Worcestershire Sauce or Mushroom Ketchup if you don’t have/can’t get that) and let it simmer until most of the liquid had gone.
I put this mixture on the rolled out puff pastry, added a little cheese and baked in the oven for 20 to 25 minutes.
Dinner was served and I’d have taken more photos but we were too busy stuffing our faces!