Creamy Portobello Mushroom Puff Pastry with Pancetta and Smoked Caciocavallo

Sour Cream Mushroom Puff Pastry

I can’t really think of a less summery recipe than buttery puff pastry piled high with meaty portobello mushrooms and then topped with smoky cheese, but up until quite recently Vancouver was asking its regular “is it winter? Is it summer?” questions, my cravings being reflected in the former season rather than the latter. I also have the benefit of my beloved toaster oven, which I use more than my actual stove all year long, meaning that my kitchen doesn’t get hellishly warm when I’m cooking things at 400 degrees. You don’t have to use portobello mushrooms, you can either go for the exotic and use fancy mushrooms or you can dial it right back with white button mushrooms. Regular bacon or even prosciutto can be used instead of pancetta if you prefer, it’s the crispy texture and resonant smokiness that’s important in this recipe. If smoked caciocavallo isn’t familiar or available to you then go right ahead and use smoked mozzarella in its place. Incidentally, if you’re searching for smoked caciocavallo it can often be found with the fancier supermarket cheeses, Cryovaced and in the shape of a rubber ducky – you’ll know it when you see it.

creamy portobello mushroom puff pastry with smoked caciocavallo:

1 sheet of puff pastry, thawed and rolled out on parchment paper

1/2 packet of pre-cubed pancetta (about 1/2 cup)

3 portobello mushrooms, dark gills removed

2 shallots, finely diced

2 cloves of garlic, finely minced

1/4 full-fat sour cream

1 tsp. smoked paprika

1 tsp. dried dill

Juice of half a lemon

A generous cup of grated caciocavallo or mozzarella

Fresh parsley, torn into small pieces for garnish

  1. Preheat oven to 400 degrees. Prepare puff pastry by pricking it all over with a fork, being careful to leave a small border around the edges and trying not to press the fork all the way through the puff pastry. Chill in the fridge for 30 minutes while you prepare the mushroom topping.
  2. Cook the pancetta in a skillet over medium-high heat until the fat is rendered and the bacon is crispy. Remove pancetta from skillet and set aside.
  3. Chop the portobello mushrooms up into smallish pieces, removing any overly woody stems. Sauté the shallots, garlic, and mushrooms in the bacon fat over medium heat until softened and cooked through. Add the paprika and dill and cook for a couple of minutes longer.
  4. Remove the mushroom topping from the heat and stir in the sour cream and lemon juice.
  5. Bake the puff pastry for 10 minutes or until it begins to turn golden. Remove from the oven and spread out the mushroom topping evenly, right up to the border. Sprinkle with the smoked caciocavallo and return to the oven for another ten minutes, watching carefully to ensure the cheese doesn’t burn. Remove from oven and allow to sit for 10 minutes.
  6. Garnish with the fresh parsley and serve with a crisp green salad. Alternately, serve chilled on  picnic along with seasonal fruit.

Where do I even begin? I’m wrestling with the mother of all depression demons right now, it’s been several weeks of lows so low I can’t touch the bottom. So I listen to a lot of Lemon Jelly because I feel like at least with them, there are no expectations. They’re a gentle push when I feel like I’m swimming against a leaden current, like an encouraging smile in the form of music.

Lemon Jelly – Come

 

 

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