My son has continue to impress us with his cooking skill, although cooking is not really his passion, it is more of his occasional event!
Great job on braiding the pastry
Sweet heart, you need to roll the pastry before you put the filling, otherwise it'll look like this (a bit doughy)
I'd like to share a story about my son's favorite meal, seafood pasta.
He was 8 years old when he ask the chef at an Italian restaurant to make him spaghetti with seafood. This was not in their menu at the time, so he asked the waiter: "would you please ask the chef if he can make me a seafood pasta with white wine sauce and just a touch of cream, just a touch?"
Both my husband and I were speechless and wondering where did he get that from? A minute later, the waiter came back and said: "yes, off course, the chef will be happy to make seafood pasta, with white wine sauce and just a touch of cream, just for you".
That was it for my husband and I, That was the moment that we will never forget. Now as he getting older, every now and then he makes his own seafood pasta and I dare to say it is very good!
Back to Mushroom Monyet, I have been making this for years. My family love mushroom and this is one of their favorite mushroom dish. My husband name this pastry filled mushroom "Mushroom Monyet", because he really like this cute animal. One day, this was back in 1998, we had guess came to visit from Australia. I made puff pastry filled with mushroom as a main dish served with salad (they're vegetarian). They asked what was the name for this dish, and my husband answered confidently "Mushroom Monyet" huh? They replied "ahhhh of course mushroom mohh... nee... yyett! sound like French, they said! I couldn't believe that they really bought it. I didn't say a word, I was surprise myself and just smiled. Since then we call this "Mushroom Monyet" sounds French indeed!
I made the filling for this mushroom monyet and my son did the braiding for the pastry.
1 sheet of puff pastry
2 1/2 pound of mushroom, sliced
1/2 small sweet onion, diced
1/4 cup slice shallots
1 clove garlic, minced
1/4 teaspoon each, tarragon, marjoram and thyme
1 tablespoon rougly chop Italian parsley
1/4 cup grated parmegiano - regiano
1/2 cup grated gruyere
salt and pepper to taste
1 - 2 tablespoon olive oil
egg wash: 1 egg yolk + 1 teaspoon milk
- Saute onion and shallots with olive oil in a medium heat until translucent, add mushroom and cook until all juices from the mushroom has evaporated
- Add garlic, tarragon, marjoram and thyme, parsley. Season with salt and pepper
- Take out from the heat, let it cool completely, then stir in the parmegiano-reggiano and gruyere cheese. Set aside while you preparing for the pastry
- Roll-out the pastry into rectangle and place it onto baking sheet, transfer the mushroom filling in the center of the pastry
- Make a series of 1" slanting cut in the pastry on both side (between the filling)
- Start braiding the pastry by over lapping each of the slice on top of the filling, when you are finish with the braiding, allow the pastry to rest in the refrigerator at least for 30 minutes up to 24 hours
- Brush with egg wash before putting the pastry into the oven. Bake in the 375F oven for 35 to 45 minutes or until golden brown
- Serve warm or cold
Note: Monyet is Indonesian word for monkey!