Fall is a perfect time of year to spice up your recipes with a taste of the wild. Foraging expert, Alan Muskat, sent us this recipe for Wild Mushroom Rugelach from the book, Savory Bites, by Kim Hendrickson (2010, Salvia Press) - Volume Two of her Tastefully Small series. To prepare for this recipe you'll need to go outside in search of a variety of wild mushrooms. Need some help learning the rules of foraging? Check out the end of this post to learn about special classes.
For years I’ve been making classic sweet rugelach for winter holidays. When my friend Alan gave me a large supply of wild mushrooms, I was thinking about unusual ways I could use this delicious gift. Then it hit me! A savory rugelach. The tart, flaky dough pairs well with non-dessert ingredients. Use your favorite type of mushroom or mix several varieties together. You’ll be wild about them too. Yield: 24-30 rugelach Ingredients
1 teaspoon fresh chopped rosemary, or 1/2 teaspoon dried
In a medium bowl, whisk flour, salt, and baking powder together. In another bowl, using a hand mixer, beat cream cheese and softened butter until light, about 2 minutes. Add egg yolk, sour cream, and vanilla and beat at medium speed until smooth. At low speed, add dry ingredients and mix just until combined. Divide dough into 2 pieces and wrap each in plastic wrap. Refrigerate for a minimum of 3 hours or up to overnight.
Alan Finds Another One
In a skillet over medium heat, melt 1 tablespoon butter and sauté shallots until translucent and tender, about 2 minutes. Remove half and set aside. Add mushrooms, sausage, and rosemary. Cook until sausage is cooked through and moisture from the mushrooms has evaporated, about 3-5 minutes. Set aside to cool.
Preheat oven to 325°F. Roll half of cold pastry dough out onto a floured surface 1/8-inch thick to create a 6 x 14-inch rectangle. Sprinkle half of the mushroom/sausage filling over the surface and roll up the long end, jelly roll style, to create a 14-inch roll. If dough has become too soft, refrigerate it until it holds its shape. Cut roll into fourteen 1-inch pieces. Repeat with remaining dough and filling. Place rugelach seam slide down on a parchment-lined baking sheet 2 inches apart. Sprinkle reserved shallots on top. Bake for 35 to 40 minutes until golden brown.
Omit mushrooms; spread garlic butter lightly over the dough and sprinkle with assorted fresh herbs, shallots, and sunflower seeds as a tasty meatless variation.
Double ingredients. Roll the dough out 1/4- inch thick and cut into 4-inch circles. Spoon filling onto one side of each pastry disc, fold over, and press edges down with a fork to make sausage mushroom patties. Serves 4.