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1
Preheat oven to 400 degrees.
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2
Lay puff pastry on a lightly floured surface.
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3
Cut into 25 squares.
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4
PLace on parchment paper lined baking sheet and brush with egg.
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5
Bake until golden about 12 minutes.
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6
Let cool.
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7
Heat 3 Tbsp butter in large non stick skillet over medium heat.
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8
Add mushrooms and season with salt and pepper.
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9
Cook until all mushrooms turn brown and crispy.
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10
Transfer to small bowl.
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11
Drain.
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12
Return skillet to stove, heat remaining 1 tbsp butter over medium heat.
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13
Add onions and season with salt and pepper.
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14
Cook until tender.
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15
Add wine and stir to deglaze skillet cook until all liquid is evaporated.
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16
Put mushrooms, onions, Creme Fraiche, parmesan and thyme in food processor.
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17
Pulse until combined, but not pureed.
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18
DO NOT overprocess.
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19
Preheat oven to 350.
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20
Cut each puff square in half crosswise.
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21
Place a teaspoon of mushroom mix on one half of each square and top with remaining pastry half.
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22
Bake 5 - 7 minutes until warm.
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23
Serve immediately, garnish with sprinkling of parmesan cheese and a few thyme leaves.
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24
Note: these can be made in advance and refrigerated, stored seperately, then assembled a couple hours in advance and baked just before serving.
