Porcini mushroom delights

Recipe & Food Styling Mari Loewen. Photogrpahy Ross Cornish.



1 ounce dried porcini mushrooms

1 cup boiling water

2 tablespoon butter

2 tablespoons extra-virgin olive oil

1/3 cup shallots, finely chopped

1 tablespoon thyme, chopped

1 pound mushrooms, trimmed, coarsely chopped

2 tablespoons Marsala

1/2 cup whipping cream

Coarse salt & cracked black pepper


8 oz cream cheese

1/2 cup butter

1 1/2 cups flour


Preheat oven to 375°F. Place dry porcini in medium bowl. Add 1 cup boiling water; soak until soft, about 10 minutes. Drain well. Strain liquid through a fine sieve; reserve 3 tablespoons liquid. Finely chop porcini; set aside. 

For filling, melt butter and olive oil in heavy skillet over medium heat. Add shallots, porcini, and thyme. Cook until shallots are translucent, 2 minutes. Add mushrooms and stir occasionally until mushrooms release their liquid and the pan dries out, about 5 minutes. Add reserved mushroom liquid and Marsala. Cook 1 minute to evaporate liquid. Add heavy cream, and let sauce reduce and thicken slightly, 2 to 3 minutes. Season with salt and pepper. Cool. 

For pastry, roll dough to 1/4-inch thick, 5-inch width. Pipe a row of filling lengthwise onto dough and fold dough over filling. With a pastry cutter or tart form, cut into shapes. Brush with egg whites and bake until light golden brown, 12 to 15 minutes.