We’ve been spring cleaning like crazy lately. It’s a relief to open the windows after they’ve been closed since November, and even though I don’t love doing laundry, there’s something peaceful about hanging the first loads of sheets, towels, and clothes on the line. Everything smells fresh, and the laundry pile has finally shrunk to a less embarrassing size.
Amid all this cleaning my attention turned to the freezers — and what a disaster. Last fall’s careful organization, complete with inventories, fell apart the second week of December when I piled Thanksgiving leftovers on top of everything else. After that I added turkey breasts and frozen peas bought on sale, and it spiraled from there. Now I’m starting the slow process of clearing things out to make room for summer produce.
A few days ago I tackled the chest freezer and uncovered a half-used box of puff pastry. I set it on the counter while I continued digging; by the time I finished (translation: my fingers were too stiff to keep moving things) dinner time approached and the puff pastry had thawed enough that refreezing wasn’t sensible. That, as far as I was concerned, was my cue to use it for dinner.
I rummaged the refrigerator and found a container of leftover seared mushrooms prepared a la Pastor Ryan on the Pioneer Woman. If you haven’t tried those mushrooms, they’re worth making immediately — they’re savory, richly seasoned with shallots, salt, and pepper, and one of my favorite things to eat. I also found a generous hunk of Asiago cheese. With mushrooms already cooked and seasoned, most of the work was done. The mushrooms, Asiago, and puff pastry baked into crisp, savory puffs that paired beautifully with beef stew. Best of all was the satisfied feeling of not wasting food and finally making progress on the freezer clean-out. Cleaning never tasted so good.
If you have crispy crumbled bacon or pancetta on hand, it would be a delicious addition. I didn’t have any and the puffs were wonderful, but bacon would have made them even more indulgent.
Crispy Seared Mushroom and Asiago Puffs
Ingredients:
- 1 sheet puff pastry, thawed
- 2 cups seared mushrooms
- 1 cup grated Asiago cheese
- Freshly ground black pepper, to taste
- Optional: 1 egg beaten with 1 tablespoon water for an egg wash
Preheat the oven to 400°F.
On a lightly floured surface, roll the puff pastry into a rectangle about 10″ x 12″.
Evenly spread the seared mushrooms over the pastry, leaving roughly an inch of border around the edges.
Sprinkle the grated Asiago over the mushrooms and finish with freshly ground black pepper to taste.
Roll both long edges toward the center, like you’re forming a double scroll. When the rolls meet in the middle, press them together gently so they stick without squashing the filling.
Transfer the log carefully to a cutting board and slice into 1″ pieces.
Place each slice cut-side down on a baking sheet lined with parchment or a silicone mat. If using the egg wash, brush the tops lightly before baking.
Bake for about 20 minutes, or until the pastry is puffed and golden. Remove from the oven and let the puffs rest on the tray for five minutes before transferring to a cooling rack.
Serve warm or at room temperature. They’re irresistible — eat, enjoy, and repeat.