Friday, March 23, 2012

creamy mushroom and sausage cups

Lunch Menu
Mushroom and sausage cups
Garden salad
Sliced Avocados
Wine Pairing: Chardonnay, Chablis

Creamy Mushroom and sausage cups
I created this recipe to use some of the left over puff pastry I had. Most of the ingredients used here are usually in the house. You can substitute the sausages for cooked chicken or ham, mushrooms for peas or peppers. You can even substitute the puff pastry for phyllo pastry. Just layer a few greased sheets together and bake for less time. Make sure you have the puff pastry defrosted but chilled if you are using the frozen variety. 
They make a great lunch served alongside fresh crisp salad and avocado slices. These little cups are very handy for appetizers as well. Have the filling ready ahead of time and bake just before serving. 

Great for lunch with some sliced Avocados and salad

Ingredients: makes 16

200 gms kolbasa sausage chopped
1 tbsp olive oil
1/2 lb mushrooms chopped
1 tbsp flour
1/4 cup stock
1/3 cup milk
salt and cracked black pepper to taste
1/2 tsp parsley
1/2 tsp thyme
fresh coriander chopped
1/2 pkg puff pastry defrosted but chilled
Muffin pan for small muffins

Great for hor dourves 

  • Roll out the puff pastry into a large rectangle on a floured surface. Cut 3X3 inch squares and refrigerate these till you are ready to bake.
  • In a large pan heat 1 tsp olive oil and sauté the chopped sausage on high for 1-2 minutes to crisp and brown them.
  • Remove sausage from the pan and keep aside.
  • Add the remaining oil in the same pan, and add mushrooms. Cook these till they brown on all sides about 3-4 minutes.
  • Add flour, parsley and thyme to the pan and mix well. Reduce the heat to medium. Flour will cook while absorbing the liquid in the pan. 
  • Slowly add stock and milk to the pan while stirring to avoid any lumps. Cook on medium heat while stirring until the sauce thickens and is bubbly. Take away from heat, season with salt and pepper and add the browned sausage to the sauce. Mix well.
  • Preheat oven to 425F.
  • Grease the muffin pan and layer each mould with the puff pastry square while pushing the dough to the bottom to create a cup. Spoon the mushroom and sausage mixture in to these.
  • Bake for 15-20 minutes till pastry is browned and fully cooked. 
  • Take out of the oven and garnish with fresh coriander.


  1. The cups look so pretty. They are sure to be a winner in get togethers and parties.nthe delicious filling within along with a nice salad does indeed work up an appetite and sound very inviting. Very nice.

    1. Thanks a lot. My girls surely enjoyed them.