My Caramelized Onion and Mushroom Puff Pastry is the perfect appetizer to nosh on while you sip Champagne and ring in the New Year. Not only is this recipe easy to make, but it’s also really, really good too. Flaky and buttery puff pastry is topped with perfectly sweet and savory caramelized onions, earthy mushrooms and salty parmesan, while dill and fresh lemon juice are added at the end for a pop of brightness. Depending on the size of your gathering, you may want to double this recipe. While this recipe serves eight, I’ve found that folks usually aren’t able to stop at just one serving (but it’s the holidays, so why should anyone?!).
To start, melt three tablespoons of butter in a large, thick-bottomed skillet. Slice two large onions into thin (⅛-inch) rounds and add them to the skillet along with ½ tablespoon of sugar. Sauté the onions, covered, over medium to medium-low heat for 45 minutes, stirring occasionally. If you notice the onions starting to char, turn down the heat. You want the onions to caramelize slowly.
Next, add 12 ounces of your favorite mushroom to the pan of onions along with ½ teaspoon of salt, ¼ teaspoon of ground nutmeg, ½ teaspoon of dried dill or one tablespoon of fresh dill and ¼ teaspoon of black pepper. Sauté the mushrooms, onions and spices for an additional 10 minutes. Last, squeeze the juice from half a lemon into the skillet, stir and remove the pan from the heat.
Lightly dust a hard surface and gently roll out one sheet of thawed puff pastry into a 10″ x 13″ rectangle. Place the puff pastry onto a baking sheet that has been lined with parchment paper. Spoon the mushroom and onion mixture over top of the puff pastry leaving a ½- inch edge. Grate one cup of Parmesan cheese over top of the puff pastry and bake for 20 minutes at 400° or until golden brown and bubbly. Garnish the Caramelized Onion and Mushroom Puff Pastry with fresh dill if desired. Slice and serve warm.
Caramelized Onion and Mushroom Puff Pastry
Ingredients
- 3 tbsp butter
- large onions, sliced into thin rounds
- ½ tbsp granulated sugar
- 12 oz mushrooms, sliced
- 1 tbsp fresh dill
- ¼ tsp ground nutmeg
- ½ tsp salt
- ¼ tsp pepper
- juice from half a lemon
- 1 sheet of puff pastry (thawed)
- 1 cup finely grated parmesan cheese
Instructions
- Melt three tablespoons of butter in a large, thick-bottomed skillet.
- Slice two large onions into thin (⅛-inch) rounds and add them to the skillet along with ½ tablespoon of sugar. Sauté the onions, covered, over medium to medium-low heat for 45 minutes, stirring occasionally.
- Next, add 12 ounces of sliced mushrooms to the pan, along with dill, nutmeg, salt and black pepper.
- Sauté the mushrooms, onions and spices for 10 minutes. Last, squeeze the juice from half a lemon into the skillet, stir and remove the pan from the heat.
- Lightly dust a hard surface and gently roll out one sheet of thawed puff pastry into a 10" x 13" rectangle. Place the puff pastry onto a baking sheet that has been lined with parchment paper.
- Spoon the mushroom and onion mixture over top of the puff pastry leaving a ½- inch edge. Grate one cup of Parmesan cheese over top of the puff pastry and bake for 20 minutes at 400° or until golden brown and bubbly.
- Garnish the Caramelized Onion and Mushroom Puff Pastry with fresh dill if desired.
- Slice and serve warm.
