Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Mushroom Stuffed Pastry

If you’re able to find other exotic mushrooms, feel free to substitute your favorites. These freeze well, but make sure to wrap them tightly.

Ingredients

2 Tbsp Butter
½ pound fresh mushrooms- button, portobello and shitake recommended
½ cup onion, minced
¼ cup shallot, minced
1 tsp garlic, minced
1 tsp poultry seasoning, page xxx
½ tsp salt
⅛ tsp black pepper, freshly ground
1 tsp fresh thyme, chopped
½ tsp fresh rosemary, chopped
¼ cup port wine
¼ cup goat cheese
1 Tbsp fresh parsley, chopped

Instructions

In a large skillet, melt butter over medium-high heat. Sauté mushrooms, onion, shallot, garlic, poultry seasoning and salt for six to seven minutes. Add black pepper, thyme, rosemary and port wine cooking until all liquid has evaporated. Remove from the heat and blend in goat cheese and parsley. Cool mixture completely.

Roll out the prepared pastry to 1/8-inch thickness.

Using a round cookie cutter, cut dough into 2 1 /2-inch circles. Place 1-1 1/ 2 teaspoon of filling onto center of the dough circle. Using fingers, pinch the edges in an upward direction, forming a small, half-moon shaped tartlet. Place on baking sheet and freeze (These must be cooked from a frozen state).

If preparing well in advance, the pastries can be placed in a Zip-loc bag after frozen and held for 1-2 months in the freezer.

To bake, preheat the oven to 350 degrees. Bake for 12-15 minutes, until pastry is golden brown. Serve warm or at room temperature.

Yield 30-35 pastries

Recent Recipes

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

Read more

Braised Beef Short Ribs with Smoked Gouda Grits

I am a huge fan of short rib entrees. They work especially well for large dinners as the doneness is all the same and no one has to worry about who prefers rare and who prefers medium. Plus, the bone acts as a conductor of heat, keeping it warm for longer. Smoked gouda adds depth and creaminess to grits. This version was created by Chef Nevil Barr, New South Restaurant Group’s Chief Culinary Officer. It’s made an appearance on the Crescent City Grill menu and we often use it for catering large groups (if multiplying the recipe for large groups, go easy on the salt and Creole seasoning, you can always add more at the end).

Read more

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

Read more