The autumn brings to the local markets all kinds of fresh, funky mushrooms. To make the best out of them is to put them in the center, and the best, to wrap them in a crispy puff pastry blanket and brings delight to the max.
This long pastry can be sliced and served as a starter or as a main, best eaten warm right out of the oven.
1 roll puff pastry
400g fresh mushrooms (whichever kind you want)
2 medium-large onions
Handfull of dill
Dash of soy sauce
2 spoons of oil
Sesame to garnish
Start with slicing the onions to 1 cm rings. Saute them in a heavy skillet on a medium-high flame. In the meanwhile, half the mushrooms and cut into 1 cm slices. Once the onion is transparent and starts to get golden, then add the mushrooms.
Once the mushrooms evaporated their liquids, season with pepper, dill and soy. stir and remove from the flame. Let it cool before you roll the pastry.
Spread the puff pastry. Place the mushroom mix in the middle. Fold to create a sealed roll. Place on a baking paper, the fold to the bottom, and poke some holes on the top with a fork. Brush with water and spread some sesame.
Bake at 190 C for 25-30 minutes, until puffed and golden.