I don’t typically use products that are “processed” like puff pastry, but it just happens to be vegan, and makes a wonderful base for this delicious appetizer. Make sure you use a rich, syrupy balsamic vinegar for the best flavor. Serve this at your next gathering, along with my Zesty Salsa! Â
Saucy Onion Mushroom Squares
A sweet and tangy onion/mushroom mixture tops crispy puff pastry for an easy and delectable appetizer.
Servings 20
Ingredients
- 1 large onion, diced
- 8 oz pkg sliced white or bella mushrooms, diced
- 3 tbsp olive oil
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp balsamic vinegar (see Note below)
- 1 sheet puff pastry, thawed
- 1 tbsp fresh parsley, finely chopped
Instructions
- In a large skillet, heat the olive oil on medium-low heat. Add onion and thyme, cover and cook about 10-15 minutes until the onions are golden, stirring occasionally. Add small splashes of water if onions start to brown too much or stick to the pan.
- Preheat oven to 425 degrees F. Line a baking sheet with silicone mat or parchment paper.
- Add mushrooms to skillet and cook about 8-10 minutes, stirring occasionally. Stir in the salt, pepper and vinegar. Cook for one minute longer. Remove from heat and cool about 10 minutes.
- While the mixture is cooling, unfold the pastry sheet and roll out as thinly as possible. Spread the onion/mushroom mixture evenly over the pastry.
- Bake for 25-30 minutes until the pastry puffs and is golden brown. Sprinkle with parsley. Use a pizza cutter to slice the pastry into 20 squares. Serve warm. Enjoy!
Notes
Balsamic Vinegar- use the thickest, darkest, most syrupy balsamic you can find -- for richer flavor.Â