This is as a vegetarian side dish with broccoli, mushrooms and a creamy cheese sauce, but could easily be served as a main accompanied with a salad. Sort of reminds me of those ‘Pepperidge Farm Broccoli Cheese Pastries’ but has a bit more veg. I would not say this is the lightest veggie dish – but very yummy.
Broccoli Mushroom Puff
- 1 head broccoli chopped
- 1/2 lb mushrooms sliced
- 1/2 medium onion diced
- 3 tbsp flour
- 3 tbsp butter
- 1 garlic clove diced
- 1 cup milk or light cream
- 1 cup grated old cheddar cheese
- 2 tbsp parmesan cheese
- salt and pepper to taste
- 1 package prepared puff pastry
- 1 egg
- Chop broccoli into bite-size pieces. You need to slightly cook the broccoli so at this point I either steam them for about 5 minutes or pop into the microwave. You still want them to somewhat firm and not overcooked. Once they are cooked set them aside.
- Add the butter to medium-sized saucepan and melt on medium heat. Once melted add the diced onions and garlic and cook until slightly transparent - about 5 minutes.
- Add the sliced mushrooms and cook for about 5 minutes until cooked but not overly browned. Add salt and pepper to taste.
- Add the flour to vegetable mixture and blend until well coated. Once blended add in about 1/3 cup of milk at a time and whisk gently into mixture ensuring that you mix flour evenly and do not get lumps. Ideally, you want the mixture to be about the consistency of a cream soup but not too gloppy! If it is too thick then just add a bit more milk.
- Add in the cheeses and whisk gently until well blended. The portions of cheese are approximate and you can adjust to your taste if you want it more cheesy. These are both strong cheeses so they pack quite a bit of flavour.
- Once your sauce complete, fold in the precooked broccoli. Lightly stir to coat with cheese mixture and then remove from heat.
- Now is time to prepare the individual servings. Place a sheet of parchment paper on top of a cookie sheet. For this recipe, I use 8 gratin dishes and fill each one evenly with broccoli mixture.
- Cut the pre-thawed puff pastry into 8 equal portions. With each portion put a small amount of flour on the board and roll out evenly to be slightly larger then the gratin dish.
- Lay the puff pastry over top of each dish and pinch the edges to carefully seal around the edges of the gratin dish making sure there are no gaps for the sauce to escape on to the pan. Repeat this process for each dish and place evenly on the cookie sheet(s). Pierce each serving with a fork to let some steam escape.
- Whisk the egg into a bowl and brush each serving lightly with egg mixture.
- Place in preheated oven for about 30 to 40 minutes or until pastry is lightly golden brown. Let sit for about 10 minutes and serve.