I have made these mushroom triangles several times, usually when I want something to snack on or have a meal with guests. If I feel like making the pastry at home, I use half a portion based on Ruxandra's classic recipe, which never fails. The filling is quick, and while the dough is chilling in the fridge, it all comes together easily without feeling complicated.
Quick info
Total time: about 1 hour
Preparation time: 20-30 minutes
Cooking/baking time: 25-30 minutes (without cooling the dough)
Servings: 16-20 small triangles
Difficulty: medium
Recipe type: snack, appetizer
Ingredients
- 1/2 of the puff pastry quantity based on Ruxandra's recipe
- 200 g mushrooms (fresh or canned)
- 1 medium onion
- 3 garlic cloves
- 1 bay leaf
- 1 tablespoon flour
- oregano
- salt
- pepper
- olive oil
- 1 egg (for brushing, optional)
Preparation method
1. Prepare the puff pastry according to the basic recipe, using only half of the total amount. Place it in the fridge for 30 minutes.
2. While the dough is chilling, prepare the filling. Clean and finely chop the onion and garlic. Heat a pan over low heat, add a tablespoon of olive oil, and sauté the onion and garlic with the bay leaf until they become slightly golden. They should not brown too much, just soften.
3. Remove the bay leaf from the pan. Chop the mushrooms finely (if you haven't done so already) and add them to the onion. Let everything cook together until the mushrooms release their moisture and it reduces almost completely. Stir frequently.
4. Sprinkle the flour over the mixture and stir quickly while it is still on the heat. Add salt, pepper, and oregano to taste. Remove from heat and let it cool slightly.
5. Take the dough out of the fridge and roll it out on a lightly floured surface. The sheet should be thin, about 3-4 mm thick. Cut squares about 5 cm on each side.
6. Place a teaspoon of the mushroom filling on each square.
7. Wet the edges of each square with a little water (use your finger or a brush).
8. Fold each square into a triangle, sealing the edges well. Press them with a fork to prevent them from opening while baking.
9. Place the triangles on a baking tray lined with parchment paper. Beat an egg and lightly brush each triangle for a nice color.
10. Bake in a preheated oven at 200°C until golden, about 25-30 minutes. Remove and let cool slightly.
Why I make this recipe often
These mushroom triangles are practical and turn out well with both homemade pastry and canned mushrooms if I don't have fresh ones. The recipe has no complicated steps, the filling doesn't leak, and they can be served warm or cold. They are great for quick snacks or takeout.
Tips and variations
Tips
- If using canned mushrooms, drain them well beforehand and add them directly to the onion.
- The filling should be as dry as possible so it doesn’t wet the pastry in the oven.
- Preheat the oven; cold dough and a hot oven help with puffing.
- Don’t overfill each triangle, or the filling might leak out or the edges might not seal well.
Substitutions
- You can use any type of mushrooms, fresh or canned.
- Instead of oregano, a bit of thyme or fresh parsley works too.
- If you don’t want to use an egg for brushing, you can use a little water or milk.
Variations
- Add some sesame or poppy seeds on top after brushing with egg.
- For a spicy version, add a pinch of chili flakes to the filling.
- You can also use other combinations of greens, according to taste.
Serving ideas
- They are good on their own, alongside a salad.
- They can be placed on a platter with other pastries or savory tarts.
- They can be taken on the go, as they don’t get soggy easily.
Frequently asked questions
1. Can store-bought puff pastry be used?
Yes, you can use store-bought pastry if you don’t want to make it at home. Just thaw it completely and work with it the same way.
2. What can I use instead of the egg for brushing?
You can use milk or simply leave them unbrushed. Eggs give a shiny color, but they are not essential.
3. Can I freeze the raw or baked triangles?
You can freeze them raw, arranged on a tray, then transferred to a bag. When you want to bake them, don’t thaw them, just put them directly in the oven. Baked ones can also be frozen, but the texture won’t be as good after reheating.
4. Can I use other fillings?
Yes, the same dough base works with cheese, spinach, or well-drained minced meat fillings.
5. Do I need to use parchment paper?
I recommend using it, as the dough won’t stick to the tray, and everything cleans up easier.
Nutritional values
Estimation for one serving (1 triangle, out of 20 total):
Approximately 65-80 kcal
Protein: 1.5 g
Carbohydrates: 6 g
Fats: 4 g
Values are approximate and depend on how much filling you use and the type of dough. The puff pastry has some fat, and the mushrooms provide fiber and protein.
Storage and reheating
Mushroom triangles keep well for 1-2 days in the fridge in a container with a lid. They can be reheated for a few minutes in the oven or in a dry pan, but not too long, so they don’t dry out excessively. They are best fresh. If there are leftovers, they can be frozen, but the texture won’t be the same after thawing.
Quick info
Total time: about 1 hour
Preparation time: 20-30 minutes
Cooking/baking time: 25-30 minutes (without cooling the dough)
Servings: 16-20 small triangles
Difficulty: medium
Recipe type: snack, appetizer
Ingredients
- 1/2 of the puff pastry quantity based on Ruxandra's recipe
- 200 g mushrooms (fresh or canned)
- 1 medium onion
- 3 garlic cloves
- 1 bay leaf
- 1 tablespoon flour
- oregano
- salt
- pepper
- olive oil
- 1 egg (for brushing, optional)
Preparation method
1. Prepare the puff pastry according to the basic recipe, using only half of the total amount. Place it in the fridge for 30 minutes.
2. While the dough is chilling, prepare the filling. Clean and finely chop the onion and garlic. Heat a pan over low heat, add a tablespoon of olive oil, and sauté the onion and garlic with the bay leaf until they become slightly golden. They should not brown too much, just soften.
3. Remove the bay leaf from the pan. Chop the mushrooms finely (if you haven't done so already) and add them to the onion. Let everything cook together until the mushrooms release their moisture and it reduces almost completely. Stir frequently.
4. Sprinkle the flour over the mixture and stir quickly while it is still on the heat. Add salt, pepper, and oregano to taste. Remove from heat and let it cool slightly.
5. Take the dough out of the fridge and roll it out on a lightly floured surface. The sheet should be thin, about 3-4 mm thick. Cut squares about 5 cm on each side.
6. Place a teaspoon of the mushroom filling on each square.
7. Wet the edges of each square with a little water (use your finger or a brush).
8. Fold each square into a triangle, sealing the edges well. Press them with a fork to prevent them from opening while baking.
9. Place the triangles on a baking tray lined with parchment paper. Beat an egg and lightly brush each triangle for a nice color.
10. Bake in a preheated oven at 200°C until golden, about 25-30 minutes. Remove and let cool slightly.
Why I make this recipe often
These mushroom triangles are practical and turn out well with both homemade pastry and canned mushrooms if I don't have fresh ones. The recipe has no complicated steps, the filling doesn't leak, and they can be served warm or cold. They are great for quick snacks or takeout.
Tips and variations
Tips
- If using canned mushrooms, drain them well beforehand and add them directly to the onion.
- The filling should be as dry as possible so it doesn’t wet the pastry in the oven.
- Preheat the oven; cold dough and a hot oven help with puffing.
- Don’t overfill each triangle, or the filling might leak out or the edges might not seal well.
Substitutions
- You can use any type of mushrooms, fresh or canned.
- Instead of oregano, a bit of thyme or fresh parsley works too.
- If you don’t want to use an egg for brushing, you can use a little water or milk.
Variations
- Add some sesame or poppy seeds on top after brushing with egg.
- For a spicy version, add a pinch of chili flakes to the filling.
- You can also use other combinations of greens, according to taste.
Serving ideas
- They are good on their own, alongside a salad.
- They can be placed on a platter with other pastries or savory tarts.
- They can be taken on the go, as they don’t get soggy easily.
Frequently asked questions
1. Can store-bought puff pastry be used?
Yes, you can use store-bought pastry if you don’t want to make it at home. Just thaw it completely and work with it the same way.
2. What can I use instead of the egg for brushing?
You can use milk or simply leave them unbrushed. Eggs give a shiny color, but they are not essential.
3. Can I freeze the raw or baked triangles?
You can freeze them raw, arranged on a tray, then transferred to a bag. When you want to bake them, don’t thaw them, just put them directly in the oven. Baked ones can also be frozen, but the texture won’t be as good after reheating.
4. Can I use other fillings?
Yes, the same dough base works with cheese, spinach, or well-drained minced meat fillings.
5. Do I need to use parchment paper?
I recommend using it, as the dough won’t stick to the tray, and everything cleans up easier.
Nutritional values
Estimation for one serving (1 triangle, out of 20 total):
Approximately 65-80 kcal
Protein: 1.5 g
Carbohydrates: 6 g
Fats: 4 g
Values are approximate and depend on how much filling you use and the type of dough. The puff pastry has some fat, and the mushrooms provide fiber and protein.
Storage and reheating
Mushroom triangles keep well for 1-2 days in the fridge in a container with a lid. They can be reheated for a few minutes in the oven or in a dry pan, but not too long, so they don’t dry out excessively. They are best fresh. If there are leftovers, they can be frozen, but the texture won’t be the same after thawing.