These mushroom pastries were created from Le Ménagier de Paris a late 14th Century French household guide. Using the original recipe, translated to English, I veganized it. Below is the original translation:
Mushrooms one night old are the best. They are little and red inside, closed at the top. Peel them and wash them in hot water and boil. If you want to put them in a pasty, add oil, cheese, and powdered spices. Item, set them them between two dishes on the coals and then add a little salt, cheese, and powedered spices. They are found at the end of May and in June.
- 1 pound Mushrooms, any kind but we use white button and mini portabellos, sliced thin
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 teaspoon Ground Ginger
- 1/4 cup Vegan Parmesan*
- 8 ounces Tofutti Cream Cheese
- 2 packages Puff Pastry Dough**
- 1 cup Raw Cashews
- 1 tablespoon Nutritional Yeast
- 1/4 teaspoon Salt
- 1/4 teaspoon Garlic Powder
- Turn stove heat to medium and add olive oil to pan.
- Add mushrooms, and sauté until all the moisture/liquid has cooked off. About 5 minutes.
- Remove from heat.
- Add Salt, Pepper, Ginger, and Vegan Parm, and mix well.
- Preheat Oven to 425.
- Unroll Pastry Dough**
- Using pizza cutter, cut each sheet into 6 squares.
- In one corner, add a small spoonful of cream cheese, add mushrooms, and fold in half into a triangle.
- Using a fork, press the 2 open sides together.
- Fold over all 3 corners.
- Place pastries on parchment paper-lined baking sheet.
- Sprinkle dry parsley over pastries.
- Bake in the oven for roughly 20 minutes, or until golden brown.
* Vegan Parmesan
- Add all ingredients to food processor and pulse until crumbly.
- Store in refrigerator.
- ** We used Wewalka brand - available at Giant near the Pillsbury Crescent Rolls