Mushroom Appetizer with Beech, Cremini & Baby Shitakes in a Thyme Cream Sauce

I miss the rest of my family being close together much like these fancy mushrooms in puff pastry are. Every year I used to host a huge Thanksgiving for me and my husband’s families. This year of course is different and Zoom just doesn’t cut it all the time. I love store bought puff pastry because the few times I made it from scratch just made me appreciate Pepperidge Farm that much more 😆👍🏾 But it is amazing what you can do with it, even with the most simple ingredients. When my family would come for the holidays they were always expecting to eat some hot appetizers as soon as they came through the door because it was usually freezing outside. 

I have made these with all kinds fillings....pork, beef, cheese, spiced spinach, etc. For these I used mushrooms. White beech, cremini and baby shiitakes cooked in a bit of butter and avocado oil until they started to sweat and released their juices. I then added in a little beef broth, cream, fresh thyme, black pepper and salt to taste. I let the mushrooms cool in the fridge and then placed some of the mixture in some precut puff pastry squares. I folded up the sides because I didn’t want any of the delicious sauce to escape while it baked. I baked them in a 400 F degree oven for 17-20 minutes and they were fabulous!!! 😋😋😋 Here is to the old days and hoping they are back soon 💛❤️🥂🍻