MUSHROOM AND ZUCCHINI PUFFS
Mushrooms help strengthen the Stomach and support the body’s Qi, while zucchini gently clears heat and aids digestion.
Together they create a light dish that nourishes the Stomach and helps the Liver maintain smooth Qi flow.
Puff pastry
3 tsp. cooking oil
1 clove of garlic, diced
1 zucchini, sliced into wedges
6 shiitake mushrooms, cut into strips
1 tsp mushroom powder
1/2 tsp salt
1 egg, beaten
1 tsp melted butter
1Preheat oven to 425 degrees.
Place the defrosted puff pastry on the counter but keep it wrapped until ready to use.
2Heat a wok or frying pan. Add the oil and garlic and sauté briefly until fragrant.
Add the mushrooms and mushroom seasoning. Cook for about 1 minute, then remove and set aside. Reserve the oil in the pan
3Add the zucchini to the wok for about 1 minute, keeping it slightly firm.
4Add the mushrooms to the wok and toss together briefly. Remove the vegetables to a plate.
5Lay the puff pastry on a cookie sheet that is lined with parchment paper.
Cut into 3 x 3 inch squares (or larger if desired).
6Brush the pastry squares lightly with the beaten egg then spoon the mushroom and zucchini mixture onto each square.
7Brush the tops lightly with melted butter.
8Bake for 10-12 minutes or until the pastry squares are golden, remove from the oven and serve.
9Optional: Top with arugula or slightly baked tomatoes.
Ingredients
Puff pastry
3 tsp. cooking oil
1 clove of garlic, diced
1 zucchini, sliced into wedges
6 shiitake mushrooms, cut into strips
1 tsp mushroom powder
1/2 tsp salt
1 egg, beaten
1 tsp melted butter
Directions
1Preheat oven to 425 degrees.
Place the defrosted puff pastry on the counter but keep it wrapped until ready to use.
2Heat a wok or frying pan. Add the oil and garlic and sauté briefly until fragrant.
Add the mushrooms and mushroom seasoning. Cook for about 1 minute, then remove and set aside. Reserve the oil in the pan
3Add the zucchini to the wok for about 1 minute, keeping it slightly firm.
4Add the mushrooms to the wok and toss together briefly. Remove the vegetables to a plate.
5Lay the puff pastry on a cookie sheet that is lined with parchment paper.
Cut into 3 x 3 inch squares (or larger if desired).
6Brush the pastry squares lightly with the beaten egg then spoon the mushroom and zucchini mixture onto each square.
7Brush the tops lightly with melted butter.
8Bake for 10-12 minutes or until the pastry squares are golden, remove from the oven and serve.
9Optional: Top with arugula or slightly baked tomatoes.
MUSHROOM AND ZUCCHINI PUFFS
