Mushroom puffs recipe with step by step photos. This is a delicious Indian style mushroom puffs pastry that taste almost like the puffs you get in Indian bakeries. They make for a delicious snack served with a side of tomato ketchup or any dipping sauce of your choice.
When I had made the Rough puff pastry sheets, I had also made mushroom puffs with them. Sharing the recipe now. To make these puffs, you can use homemade rough puff pastry sheets or store brought ones.
If using store brought ones, then follow the instructions as mentioned in the pack. You will need 300 grams puff pastry sheets.
If you want to make the puff pastry sheets at home, then you can check this easy method of making Rough puff pastry that I had posted some time back. I have also shared the recipe of making Veg Puff at home.
To make the mushroom puffs, I have used white button mushrooms. Though you can even use cremini, shiitake or portobello mushrooms.
These mushroom puffs can be served as a snack and can also be packed as a tiffin snack. You can serve them plain or with some sauce like tomato sauce or chilli sauce or even green chutney or mint chutney.
This recipe gives you around 8 to 10 mushroom puffy pastry. However, if you want to make a bigger batch then you can easily double or triple the prepared mushroom stuffing recipe.
How to make Mushroom Puff
Preparing mushroom stuffing:
1. Rinse or wipe and then chop 200 grams of white button mushrooms. Also slice 1 medium to large onion and chop 1 medium tomato and 1 green chili.
You will need about 3 cups of chopped button mushrooms, ½ cup of thinly sliced onions and ⅓ cup of chopped tomatoes.
2. Heat 1.5 tablespoons of oil in a pan. Then add sliced onions.
3. Mix the onions very well and saute on a low to medium heat. For quick cooking of the onions, you can add a pinch of salt while sauteing them.
4. Saute the onions stirring often till they start to turn light golden.
5. Then add ½ teaspoon ginger-garlic paste.
6. Stir and saute for a few seconds or till the raw aroma of ginger-garlic goes away.
7. Add ⅓ cup chopped tomatoes.
8. Next add the chopped green chilies.
9. Stir and saute till the tomato softens.
10. Now add ¼ teaspoon turmeric powder, ¼ teaspoon red chilli powder and ¼ teaspoon garam masala powder.
You can adjust the quantity of spice powders according to your taste.
11. Stir and mix the spices with the onion-tomato mixture.
12. Now add the chopped mushrooms.
13. Stir and mix very well.
14. Then add salt as per taste.
15. Stir and saute mushrooms on a medium heat.
16. First the mushrooms will release a lot of water. continue to saute till all the water has evaporated.
17. When all the water has evaporated and the mixture has become dry, then switch off the heat.
Add 2 tablespoons of chopped coriander leaves. Stir and mix again. Allow the mushroom stuffing to cool down at room temperature.
Assembling and making mushroom puff pastry
18. Before you begin, making the mushroom puffs pastry, preheat your oven to 250 degrees celsius/480 degrees fahrenheit for at least 15 minutes.
I have used here Homemade rough puff pastry. Sprinkle some flour and gently roll the pastry a bit to even it.
If you used the puff pastry recipe, which I have posted on blog, then slice the puff pastry in three equal parts.
Take just one part and wrap the remaining two parts in a foil or cling film and refrigerate or freeze.
19. Sprinkle some flour on the dough and roll it evenly to get a ¼ to ½ inch thick base.
20. Now slice in rectangles. For a neater finish you can trim the edges if you want. The trimmed edges can be joined to make a dough or you can just roll them up in a spiral shape and bake with the mushroom puffs.
Making mushroom puff pastry
21. Place 2 to 3 tablespoons of the prepared mushroom stuffing in the center. Brush the edges with water.
22. Then join and lightly press the edges of each mushroom puff. Don’t press too much as we want the layers in them.
If you want you can even press lightly with a fork to give some design. Some milk can also be brushed on the mushroom puffs to get a golden color.
23. Now place the mushroom puff in the preheated oven in the center rack with both the top and bottom heating elements on.
Bake mushroom puff pastry for 30 to 40 minutes at 250 degrees celsius/482 degrees fahrenheit. In my oven it took 40 minutes. The crust should become golden.
Since oven temperatures vary, keep a check while baking. If your oven does not have a temperature of 250 degrees celsius/482 degrees fahrenheit, then use the maximum temperature in your oven for both preheating and baking.
25. When the mushroom puffs have become golden, then remove them from the oven. Wait for 2 to 3 minutes and with a spatula (or with your hands if you can tolerate the heat) lift them and carefully place them on a wired baking tray.
26. Serve mushroom puffs warm or at room temperature with mint chutney or tomato ketchup or coriander chutney or any chutney of your choice.
If not serving, then once mushroom puff cools down, store them in an air-tight box or container.
They make for an excellent evening tea-time snack or party snack.
Few more Party Snacks recipes for you
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
mushroom puff
Ingredients
main ingredient
- 300 grams puff pastry sheets
for mushroom puffs stuffing
- 200 grams mushrooms or 3 cups chopped white button mushrooms
- 1 medium to large onion or 80 grams onions or ½ cup sliced onions
- 60 grams tomatoes or 1 medium tomato or ⅓ cup chopped tomatoes
- ½ teaspoon Ginger Garlic Paste
- 1 green chilli, chopped
- ¼ teaspoon turmeric powder (ground turmeric)
- ¼ teaspoon Garam Masala
- ¼ teaspoon red chilli powder
- 1.5 tablespoon oil
- salt as required
- 2 tablespoon chopped coriander leaves (cilantro)
Instructions
making mushroom puffs stuffing
- Rinse or wipe and then chop 200 grams white button mushrooms. Also slice 1 medium to large onion and chop 1 medium tomato and 1 green chili.
- You will need about 3 cups of chopped mushrooms, 1/2 cup of thinly sliced onions and 1/3 cup chopped tomatoes.
- Heat 2 tablespoons oil in a pan. Then add sliced onions.
- Mix the onions very well and saute on a low to medium flame. For quick cooking of the onions, you can add a pinch of salt while sauteing them. Saute till they start to turn light golden.
- Then add ½ teaspoon ginger-garlic paste.
- Stir and saute till the raw aroma of ginger-garlic goes away.
- Add the 1/3 cup chopped tomatoes and chopped green chilies.
- Stir and saute till the tomato softens.
- Then add 1/4 tsp turmeric powder, 1/4 tsp red chilli powder and 1/4 tsp garam masala powder.
- Mix the spices with the onion-tomato mixture.
- Now add the chopped mushrooms. Mix very well.
- Then add salt as per taste.
- Stir and saute mushrooms on a medium heat.
- First the mushrooms will release a lot of water.
- Continue to saute till all the water has evaporated.
- When all the water has evaporated and the mixture has become dry, then switch off the flame. Add 2 tablespoons chopped coriander leaves. Mix again. Allow the mushroom stuffing to cool down at room temperature.
assembling and making mushroom puffs
- Before you begin, making the mushroom puffs, preheat your oven to 250 degrees celsius/480 degrees fahrenheit for at least 15 minutes.
- Roll the puff pastry sheet evenly to get a ¼ to ½ inch thick base.
- Now slice in rectangles. For a neater finish you can trim the edges if you want. The trimmed edges can be joined to make a dough or you can just roll them up in a spiral shape and bake with the mushroom puffs.
- Place 2 to 3 tablespoons of the stuffing in center. Brush the edges with water.
- Then join and lightly press the edges of each puff. Don’t press too much as we want the layers in them. If you want you can even press lightly with a fork to give some design. Some milk can also be brushed on the puffs to get a golden color.
baking mushroom puffs
- Now place them in the preheated oven in the center rack with both the top and bottom heating elements on.
- Bake for 30 to 40 minutes at 250 degrees celsius/482 degrees fahrenheit. The crust should become golden.
- Since oven temperatures vary, keep a check while baking. If your oven does not have a temperature of 250 degrees celsius/482 degrees fahrenheit, then use the maximum temperature in your oven for both preheating and baking.
- When mushroom puffs have become golden, then remove them from the oven.
- Wait for 2 to 3 minutes and with a spatula (or with your hands if you can tolerate the heat) lift them and place on wired baking tray.
- Serve mushroom puffs warm or at room temperature with green chutney or tomato ketchup or mint chutney or cilantro chutney.
- If not serving, then once they cool down, store them in an air tight box or container.
Notes
- the mushroom stuffing recipe can be easily doubled.
- The spices can be adjusted as per your requirements.
This Mushroom Puff Post from the blog archives, first published in September 2016 has been republished and updated on December 2022.
Can I bake it in microwave on convection mode? If so at wat temp sud I preheat it an bake?
rakshitha, you can bake these puffs in the convection mode of a microwave oven. use the maximum temperature in the oven. mostly microwave ovens have 200 degrees celsius, so you can use this temperature. timing will vary on your oven capacity and model. so there is no exact timing. bake till the crust is golden.
It looks easy to make at first, but it requires patience and great effort. Though it is something I will definitely try!
surely try jennifer and let us know how the puffs were? thanks.