How to make the puff of porcini mushrooms and Asiago with puff pastry and a stuffing of porcini sautéed in a pan with oil, shallot and chilli pepper, then sprinkled with cheese.
Ingredients for 6 people
- 250 g of puff pastry
- 250 g of porcini mushrooms
- 180 g of Asiago
- 2 tablespoons of extra virgin olive oil
- 1 shallot
- 1/2 chili pepper
- parsley
- salt and pepper
How to prepare porcini mushroom and Asiago puff pastry
Clean the mushrooms with a damp absorbent paper, removing the final part of the earthy stem.
Cut the mushrooms by slicing the stem into small pieces and the thin blade chapels.
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In a pan heat the extra virgin olive oil and the chopped shallot, add the crumbled chilli and mushrooms.
Sauté them on high heat by browning them well and then sprinkle them with chopped parsley, salt and pepper.
Spread the puff pastry on a baking tray lined with parchment paper.
Over half the pastry distribute the cheese cut into small cubes and put the mushrooms on top, then cover with the remaining half of the pastry.
Close the edges well by sealing them with your fingers and make incisions on the surface.
Bake at 200 ° C for about 25 minutes.
Serve the dough warm.
