2sheetspuff pastry dough, frozen, from a 17.3-ounce package
1pound mushrooms, assorted wild and cultivated such as cremini, shiitake, and chanterelle, wiped or brushed clean, stem ends trimmed
3tablespoons olive oil, extra-virgin
2shallots, finely minced
1 1/2teaspoonskosher, or sea salt
Freshly ground pepper
2tablespoonsflat-leaf parsley, minced fresh
1tablespoonfresh dill, minced
1teaspoonfresh thyme, minced
1/4cupgoat cheese, 2 ounces fresh , at room temperature
All-purpose flour for dusting
1egg, large, beaten with 2 teaspoons water
Remove the pastry sheets from the package and let thaw at room temperature for 30 minutes.
To make the mushroom filling, chop the mushrooms finely and set aside. In a large skillet over medium-high heat, warm the olive oil and swirl to coat the pan. Add the shallots and sauté for about 2 minutes until just beginning to soften. Add the mushrooms and sauté, stirring frequently, for about 3 minutes until they just begin to soften.
Add the salt and a few grinds of pepper and continue to sauté for about 5 minutes longer until the mushrooms give off their juices. Add the parsley, dill, thyme, and goat cheese to the pan. Sauté, stirring constantly, for 2 to 3 minutes longer until most of the liquid has evaporated and the goat cheese is blended in. Remove from the heat. Set aside and let cool.
Position one rack in the center and a second rack in the lower third of the oven and preheat to 425°F.
Have ready 2 rimmed baking sheets, preferably nonstick. For pans without a nonstick finish, line the pans with parchment paper or use Silpat mats.
Unfold 1 of the pastry sheets and place it on a lightly floured cutting board. If there are any cracks in the pastry, gently pinch them closed. Using a lightly floured rolling pin, roll over the pastry gently, just enough to remove the fold marks, and then roll it out into a 10-by-15-inch rectangle. Using a sharp knife or pizza wheel, cut the pastry sheet lengthwise into four 2 1/2-by-15-inch strips. Cut each strip crosswise into 6 equal pieces to form a total of twenty-four 2 1/2-inch squares. Repeat with the second sheet of pastry.
Brush each square with the egg wash on the side facing up. Put a rounded teaspoon of filling in the center of each square. Gather the four corners and bring them up to the center, pinching the dough together firmly to secure it at the point, forming square pouches. Leave the seams along the edges open so some of the mushroom filling shows. Transfer the mushroom pockets to the baking sheets, placing them about 1 inch apart. Lightly dab the sides of the pockets with any remaining egg wash.
Bake for 10 minutes, switch the position of the baking sheets, and continue to bake for about 4 to 6 minutes longer until the pockets are puffed, golden brown on the sides and bottom, and crisp. Transfer to a wire rack and let cool slightly.
Serve these delicious goat cheese and mushroom appetizers warm or at room temperature.