A duxelles is essentially finely chopped mushrooms, sauteed until they lose their liquid and reduce down to a coarse spread. Simple, but effective. This recipe brightens the traditional duxelles treatment with balsamic vinegar and soy sauce. Cook the duxelles in advance, if you wish. Then, with sun-dried tomato pesto in the pantry, a box of puff pastry in the freezer, and a wedge of Brie in the fridge, voila! You’ve got delicate, flaky pizza bites whenever the mood hits.–Kate Heyhoe
LC Party Food Note
Sure, you could grab few bags of chips from the store. But imagine how much more impressed your friends will be when you set these out and casually mention how you just sorta tossed them together.
Puff Pastry Pizza Squares with Balsamic Duxelles Recipe
- Quick Glance
- 30 M
- 1 H
- Serves 3
- 2 tablespoons butter
- 2 tablespoons minced shallot or onion
- 2 large garlic cloves, minced (about 1 tablespoon)
- 6 ounces finely chopped portobello mushrooms
- 1 teaspoon soy sauce
- 2 teaspoons balsamic vinegar
- Salt, to taste
- 1 sheet frozen puff pastry
- 3 tablespoons prepared sun-dried tomato pesto
- 3 to 4 ounces Brie, rind removed
- 1 scallion, chopped (both green and white parts)
- 1. Melt the butter in a skillet over medium heat. Add the shallot and garlic and cook, stirring often, until softened, about 3 minutes. Add the mushrooms and cook, stirring, until the mushrooms release their juices and most of the liquid evaporates, about 8 minutes. Stir in the soy sauce and vinegar and continue cooking until the liquid is absorbed, another 2 minutes or so. Add salt to taste. (The duxelles may be refrigerated up to 1 week or frozen up to 2 months; bring to room temperature before using.)
- 2. Thaw the puff pastry according to manufacturer’s directions (usually 30 minutes). Preheat the oven to 400°F (200°C).
- 3. Unfold the pastry sheet. Slice through the folds and across the sheet, cutting the pastry into 9 squares. Arrange the pastry pieces on an ungreased baking sheet. On each piece, smear some tomato pesto, then top with duxelles, followed by a lump of Brie, and sprinkle with scallions.
- 4. Bake 15 to 18 minutes, until the pastry puffs and browns and the cheese melts. Let the pastries rest a few minutes, then serve hot or at room temperature.
Hungry for more? Chow down on these:
- Goat Cheese Tarts with Leeks and Apricot Preserves from Blue Kitchen
- Roasted Tomato and Ricotta Tart from Proud Italian Cook
- Feta and Dill Tart with Lemony Spinach Salad from Leite's Culinaria
- Stilton Pinwheels With Walnuts and Honey from Leite's Culinaria
Puff Pastry Pizza Squares with Balsamic Duxelles Recipe © 2007 Kate Heyhoe. Photo © 2007 Alexandra Grablewski. All rights reserved.
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