A flaky buttery puff pastry baked to golden brown, filled with baby bella mushrooms and creamy Asiago cheese. Any soft cheese would work with this recipe but I love the combination of Asiago and mushrooms. The added touch of thyme gives this dish an earthy taste. A wonderful side dish or a great appetizer.
Puff Pastry with Mushrooms and Asiago
1 box puff pastry olive oil 1 onion, diced 8 ounces mushrooms, sliced 5 ounces Asiago cheese, sliced salt and pepper 2 teaspoons fresh thyme, chopped 1 egg white
Thaw pastry and place on a baking sheet. Saute onions and mushrooms in olive oil, season with salt and pepper add thyme. Place sliced cheese on pastry, add onion mixture and top with pastry. Seal edges with fingers or by using the end of a fork. Brush with egg whites and bake at 400 degrees for 25 minutes.
Macaroni and cheese with bits of prosciutto is truly a comfort food. So easy to assemble and so enjoyable to eat, mac and cheese is an affordable dish that everyone enjoys. The asiago and parmigiano cheese combination made this dish so creamy. I love the salty prosciutto and that crunchy crust.
Macaroni and Cheese
1/2 pound elbow macaroni 2 tablespoons butter 1 tablespoon flour 1 cup warm milk 1/2 cup asiago cheese, cubed 1/2 cup parmigiana cheese, grated salt and pepper 3 slices prosciutto, chopped breadcrumbs olive oil
Butter a 9" pan, preheat oven to 350 degrees. Cook pasta in boiling salted water till al dente. While pasta is cooking heat a large frying pan melt butter add flour and kept stirring with a wooden spoon or a whisk. Slowly add warm milk stirring constantly till you have a smooth sauce. Add asiago cheese stir till melted then add parmigiana cheese, salt and pepper. Add pasta and coat with sauce, add prosciutto. Place in buttered baking dish sprinkle with breadcrumbs, parmigiana and drizzle with olive oil. Bake for 20 minutes, raise heat to 425 degrees for 5 minutes to get a crunchy crust.
Sfoglia al Funghi e Asiago
