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Pillows of butter puff with portabello mushrooms and truffle butter

9/6/2016

16 Comments

 
Pillow of butter puff with portabello mushrooms and truffle butter - Liz Posmyk Good Things
morsel [/ˈmɔːs(ə)l/] noun. 
A small piece or quantity of food; a mouthful. Something very tasty and appetising. A treat or tidbit.

"I hate the word morsel," a woman I had only just met announced at an event a few months back.

Well, tie me down and stuff me full of chicken feathers. Her declaration surprised me, because I have always loved that word. Those who know me well will be aware that I use it (often) here on this little blog, and also did so in my former newspaper column, which spanned a decade.

Morsel is an excellent description for these bite-sized pillows of butter puff pastry filled with truffled portabello mushroom and Persian feta, and brushed with truffle butter. 

I had the great pleasure of enjoying them at the launch of the Truffle Festival 2016 - Canberra Region, and they were prepared by my long-time friend and colleague, chef Andrew Haskins of 3seeds Cooking School.

I tend not to eat things made from pastry, because I usually find them 'heavy' and they seem to sit in the pit of my stomach. So I approached these with a cautionary nibble, and was so glad that I tried them. Truly, they are exquisite.

Peter was not able to come to the launch, but Andrew made sure that took a care pack home for him. Although he is not all that keen on truffle, he devoured these mushroom-filled pillows, licking his lips as he told me how good they tasted.

Andrew has kindly shared his recipe with me so that you, too, can enjoy them. If you can get your hands on some truffle during the season, do add these morsels to your winter repertoire.
Ready to bake - Pillow of butter puff with portabello mushrooms and truffle butter - Liz Posmyk Good Things

PILLOW OF BUTTER PUFF WITH PORTABELLO MUSHROOMS AND TRUFFLE BUTTER
8 round discs of store bought butter puff pastry (approx 12 cm)
egg wash made with 1 egg lightly whisked with 1 tablespoon of milk
4 large portabello mushrooms, sliced
1/4 cup Grape seed oil
a few drops of truffle-infused oil
4 teaspoons Persian feta
2 teaspoons truffle butter
 
Marinate the mushrooms in the truffle and grape seed oils for half an hour. Preheat your oven to 200º C.
 
Place a disc of pastry on a tray, place mushroom on top, then 1 teaspoon of feta and ½ a teaspoon of butter on top of this. Place the 2nd disc on top of mushroom. Bring the top and bottom pastry rounds together by crimping the edges together. Brush with egg wash and bake until golden, about 15-20 minutes. 

TRUFFLE BUTTER
15g freshly grated truffle
250g salted butter (softened)
 
Whip the butter in a mix master or stand mixer until light and fluffy, then add the truffle and mix well. Place the butter and truffle onto a piece of baking paper, which is on a piece of clingfilm, and shape it into a log. Tie the ends tightly.
 
Refrigerate for at least three days. The longer the truffle is infused the stronger it will be. Cut the truffle butter into pieces as you need it. It will keep for two weeks in the fridge, and will also freeze.

At 3 Seeds cooking school making Pillow of butter puff with portabello mushrooms and truffle butter - Liz Posmyk Good Things
Mary, one of the 3seeds team members, helps to prepare the 'pillows'
I attended the launch of the Truffle Festival 2016 - Canberra Region at 3seeds Cooking School as a guest, thanks to the hospitality of the organisers of the Festival, and chef Andrew and his lovely wife, Catherine. For more information about the classes on offer at 3seeds during the festival visit the web site.

Tell me dear readers, does the word 'morsel' make you squirm, or are you happy to use it with gusto? Are there other words that you cannot abhor? And what words do you love?
16 Comments
John / Kitchen Riffs link
9/6/2016 01:59:17 pm

Totally agree about morsel -- good word. Plus it allows you to eat quite a few morsels, and fool yourself into thinking you're just having a bite or two. :-) These butter puffs look great -- thanks.

Reply
Peter
9/6/2016 05:49:09 pm

They were yummy morsels and I agree with John's comment. In fact I ate four of these little morsels.

Reply
Eha
9/6/2016 09:29:50 pm

Dear Peter: how on earth do you manage with that clever lady of yours? Go for a long walk until she packs it all away or step, a wee bit groaning, on the scales every time another morsel lies on the kitchen table :D ?

Reply
Peter
10/6/2016 05:57:54 am

Dear Eha, somebody has to do it, if you know what I mean. But, yes, we do both groan as we step onto the scales.

Tandy I Lavender and Lime link
9/6/2016 11:57:55 pm

A word I'm against using is hate. And a term I stay away from its I'm starving. Great morsels Liz

Reply
Miss Food Fairy link
10/6/2016 02:03:19 am

Oh wow, wow, wow Liz, I must make these for sure - mushrooms & truffles, such a wonderful combination! Pinning for later reference :) Thanks for sharing & inspiring xx

Reply
Lizzy
10/6/2016 05:57:08 am

Thanks so much xx

Reply
Susan
10/6/2016 03:57:44 am

Oh dear, I going to remove the pastry from the freezer now. This is dinner tonight. I won't worry about the truffle butter.

Reply
Lizzy
10/6/2016 05:56:52 am

Good plan! Do let me know how you go x

Reply
Lorraine @ Not Quite Nigella link
10/6/2016 06:04:26 am

I don't mind the word but I don't really dislike words like moist-I mean wet or succulent isn't any better is it?

Reply
David link
10/6/2016 10:47:08 am

People are so funny about words they like and dislike. I have a friend who dislikes the word "moist." Really? How are you supposed to describe a cake if you can't use moist? I also love morsel because it sounds innocuous, even if it's slathered in truffle butter.

Reply
Lizzy
12/6/2016 10:29:48 pm

LOL David. I have no dramas with the word moist... used in context. ;-)

Reply
Nancy @SpicieFoodie link
10/6/2016 11:49:36 pm

Wow, what an incredible recipe! It's so elegant and a great new way to eat portabello mushrooms for me. Can't wait to try this -- but mine will never turn out that pretty.

Reply
Lizzy
12/6/2016 10:29:22 pm

Thank you Nancy. x

Reply
Laura | Tutti Dolci link
11/6/2016 12:36:14 pm

This little pillows look simply divine, what a wonderful appetizer idea!

Reply
Lizzy
12/6/2016 10:29:12 pm

Laura, thank you.

Reply

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    Photo of Liz Posmyk, Food Writer, Cook and Traveller

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