Hello internet! + parmesan mushroom puffs

Hello internet! Merissa and Michelle here. Welcome to our new food blog. We know the internet box lives on the table in our living room, but it’s just not satisfying showing theĀ  internet box what we made in our kitchen today, so we figured we would use its magical connection to the outside world to create a journal that’s as eccentric as we are. So come, fellow internetters, and bask in the glory that is the Commie Kitchen. A kitchen of two communications students, that is.

AS WITH ALL GOOD THINGS, there is definitely a learning curve to be had when it comes to food blogging. For me (Merissa) it just happens to be remembering to take actual pictures of food, and possibly the process of preparing that food. Which, I think, is the whole purpose of food blogging. So bear with me! Perhaps Michelle is better at this than I am. We’ll see!

Last night, I discovered a poor neglected box of mushrooms in my fridge that called to me. They said, “make me delicious!” and I was so overtaken by their adorable cries to be consumed that I decided to make parmesan mushroom puffs. They’re actually a bit more subtantial than puffs, but this recipe is incredibly versatile.

Pamesan Mushroom Puffs

Mushroom mix:
12 ounces white mushrooms, diced
1 regular yellow onion, diced
2 tsp minced garlic
splash of olive oil
splash of 10% cream
1/2 cup parmesan cheese
salt and ground pepper to taste

For the puff pastry, I generally use storebought pastry sheets. However, I can recommend Phaylock’s excellent puff pastry recipe. If you’re in even more of a hurry (or feeling kind of lazy) like me, you can also use Pillsbury crescent rolls and simply roll them with the mushroom mix inside.


Dice your mushrooms and onion. Add the onion and garlic to a medium frying pan with a splash of olive oil, and let it cook on medium-high for several minutes until the onions start to caramelize. Keep an eye on the pan and stir often to keep the garlic from burning.

Once the onions are caramelized, add in the mushrooms. After 3-5 minutes, cover the pan to let some moisture build and the mushrooms cook down. After another 4-5 minutes, remove the lid and continue cooking on a medium temperature. Once your mushrooms have reduced in size and become much softer, add salt and pepper to taste. Add a splash of cream to the mix and stir. Add in the parmesan, and stir well. Once everything has been incorporated, take the mushroom mixture off the heat and set aside. You can transfer the mixture to a bowl to make filling the pastry a bit easier.

Preheat your oven to 375 degrees, or whatever temperature specific to the type of puff pastry you’re using.

Cut your puff pastry into triangles about six inches long with a base of about three and a half inches. Spoon some mushroom mixture near the base and partially enclose the mushroom mix by rolling the pastry into a crescent shape. You can change this into anything you’d like, such as cutting your pastry into squares and folding them diagonally with mushroom mix inside to create triangle puffs, etc.

Depending on how many sheets of puff pastry I use, I find that I always end up with extra mushroom mix. While this could easily be fixed by getting out another sheet, I tend to use the method of “Oops! Made too much. I suppose I will just nom this with a spoon.” which has always been an effective way of getting rid of extra mushroom mix.

Bake for approximately 10 minutes of until your mushroom puffs are golden brown. Proceed to gobble them up in one sitting and then feel slightly ashamed. Or not.

P.S. More pictures of things in progress will come with later recipes. D:


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