Sunday, October 16, 2011

Gluten Free Mushroom Pastry

Gluten Free Mushroom Pastry
My daughter has been on me about making my mushroom purses for her. I have been making these for several years, but not since her diagnosis. Simply because I have not found a gluten free phyllo dough anywhere. Sigh. Another thing I need to make up. I am sure with all the growth in the gluten free products that someone will come up with one soon and it will cost a fortune. But in the meantime, I am learning how to make my own.  

They won't be exactly the same, but I am going for a flaky texture. I simply don't have a machine that will press the dough into papers. So I am going as thin as I can and seeing what magic can happen.

I had to change the purses to pastry. Because it would have taken forever to lift them into a purse form. Using a ravioli stamp I easly stamped them into pastry.
They were yummy. I am going to start getting leeks more often. Here is what I used:

3/4 cups all purpose gluten free flour  ( I used King Arthur)
1/4 cup brown rice flour (I used King Arthur)
teaspoons guar gum( if all purpose flour doesn 't contain thickener then it is 4 teaspoons)
1 egg
1/2 cup milk
1/2 cup butter
1 teaspoon agave nectar
Sift together rice flour, gf all purpose flour and guar gum.
Make a well in dry ingredients large enough to hold the liquids.

Lightly beat egg with 1/2 C milk, butter and honey.

Pour this into well in dry ingredients.
Mix everything together until you have a soft dough.

Wrap dough in plastic wrap until ready to use. Store in refrigerator if not using immediately.
I immediately got to work and rolled it out. Gluten free dough is sticky. So I placed plastic wrap down first and lightly dusted it with some rice flour. I seperated it into 3 balls.
I dusted the balls with flour and then covered with plastic wrap and rolled them out as flat as I possibly could go.

I then cut off the edges and used the trimmed dough to make more rolls.

I then used a pizza cutter to cut the pastry into rectangles within the rectangles.

Now you can peel the pastry one at a time and 
either store in the fridge with parchment in between, or you can use it right away.
I immediately made the mushroom filling.

Mushroom pastry
4 Leeks, washed thoroughly
4 tablespoons olive oil
1 1/2 lbs of mushrooms button mushrooms.
fontina cheese
1-2 tablespoons of fresh crushed thyme leaves
Salt and Pepper to taste
3/4 cup pinot gris
GF pastry dough
1 Stick unsalted butter melted
Long stemmed chives

Preheat oven to 400 degrees
To prepare leeks, cut away the blue/green leaves on top and trim the base. Peel away the first layer.

Slice the leeks in 1/4" rings from top to bottom. Push through each sliced ring and

drop into a colander and then rinse with cold running water. Place the colander in a bowl and fill with cold water. Let stand so sand/grit falls to bottom. Lift colander out of water, throw out sandy water, rinse leeks again in cold running water.
I do this process three times. Lastly, shake away any water and set aside to dry for a few minutes. I promise you need to wash them this many times.

2. Saute leeks over medium heat in 2 tablespoons of olive oil until soft, about 5 minutes.
Do not brown. Remove from skillet and place in a large bowl3. Remove stems from mushrooms and chop. Add 4 more tablespoons of olive oil to skillet. When hot, add of the mushrooms to cover the bottom of the pan. Saute over medium high heat about 5 minutes until mushrooms are soft.

Return leeks to the skillet with the mushrooms. Add thyme, salt, pepper and wine.
 Cook over high heat, stirring until all liquid is reduced to a syrupy consistency. Set aside.

 Lay out a sheet of dough and brush it sparingly with melted butter.
Place 1/3 cup of the leek/mushroom mixture in the center of the rectangle. Top this with 1 tablespoon of fontina.

Fold the centers of the sides inward to prevent the mixture from spilling out. Cover with another pastry slice and press with a ravioli stamp.

Repeat with rest of mixture and sheets of phyllo pastry.

9. Place pastry on a baking sheet or stone covered in parchment or a silpat. 
10.. Bake for approximately 15 minutes until golden brown. Remove from oven. Sprinke fresh chives on top.

Crispy on the outside. Yummy and gooey on the inside. Yum.
Follow Us!


No comments:

Post a Comment

Thank you! I love comments!

Personalized TARGETED Nutrition saved me!

Personalized TARGETED Nutrition saved me!
It can save you too! Take the free health assessment (it can even hook up to your DNA test results) to see what your body REALLy needs.