Este folhado é uma opção vegetariana deliciosa e versátil, perfeita para uma refeição leve ou como uma entrada surpreendente. A combinação da textura terrosa dos cogumelos com a frescura crocante dos rebentos de soja, tudo envolto numa massa folhada dourada e estaladiça, cria um prato simples mas cheio de sabor. O tomilho e o queijo derretido dão o toque final de conforto a esta receita.

Ingredientes (2 Pessoas)

  • 250 gr de cogumelos frescos laminados
  • 200 gr de rebentos de soja
  • 1 cebola pequena picada
  • 1 dente de alho
  • folhas de tomilho
  • azeite
  • sal fino
  • pimenta preta acabada de moer
  • queijo mozzarella ralado
  • 1 massa folhada de compra
  • 1 ovo batido

Preparação

  1. Lave bem os cogumelos e os rebentos de soja.
  2. Pique a cebola e o dente de alho e reserve.
  3. Coloque um pouco de azeite numa frigideira anti-aderente e adicione os cogumelos e os rebentos de soja.
  4. Salteie-os por alguns minutos e acrescente a cebola, o dente de alho e as folhas de tomilho.
  5. Tempere com sal e pimenta.
  6. Deixe cozinhar até os sucos secarem.
  7. Deixe o preparado arrefecer antes de o colocar em cima da massa folhada.
  8. Sobre uma metade da massa folhada coloque o preparado arrefecido, deixando alguma área livre à volta.
  9. Coloque por cima o queijo mozzarella ralado e mais folhas de tomilho.
  10. Tape com a outra metade da massa e dobre as pontas.
  11. Faça vários cortes na parte superior e pincele com o ovo.
  12. Coloque sobre um tabuleiro e leve ao forno pré-aquecido a 180º C até ficar dourado ou cerca de 15 minutos.
  13. Volte para dourar de ambos os lados.

Ready to wrap up a delicious meal? Here is the recipe in English.

Fresh Mushroom and Bean Sprout Pastry

Puff pastry parcels are a wonderfully versatile creation, perfect for turning simple ingredients into an impressive meal. This recipe combines earthy fresh mushrooms with the crisp, clean taste of bean sprouts, creating a filling that is both hearty and light. The fresh thyme adds a fragrant, woodsy aroma that complements the mushrooms perfectly, all brought together with gooey melted mozzarella.

The beauty of a dish like this lies in its simplicity and adaptability. While mozzarella provides a lovely, mild meltiness, you could easily swap it for a stronger cheese like Gruyère or even a tangy goat cheese for a different flavour profile. A splash of soy sauce or white wine added to the mushroom mixture while cooking can also deepen the savoury notes, creating a richer filling.

This pastry works beautifully as a vegetarian main course served with a crisp green salad, or it can be cut into smaller squares to serve as a sophisticated appetiser for guests. The key to a perfect result is to ensure the filling has cooled completely before assembling the pastry. This crucial step prevents the pastry from becoming soggy and helps achieve that perfect golden, flaky crust.

Ingredients (Serves 2)

  • 250g fresh mushrooms, sliced
  • 200g bean sprouts
  • 1 small onion, chopped
  • 1 clove of garlic
  • Fresh thyme leaves
  • Olive oil
  • Fine salt
  • Freshly ground black pepper
  • Grated mozzarella cheese
  • 1 sheet of ready-rolled puff pastry
  • 1 beaten egg, for glazing

Method

  1. Wash the mushrooms and bean sprouts thoroughly.
  2. Finely chop the onion and garlic clove and set aside.
  3. Heat a little olive oil in a non-stick frying pan over a medium heat and add the mushrooms and bean sprouts.
  4. Sauté for a few minutes, then add the chopped onion, garlic, and a few thyme leaves.
  5. Season with salt and pepper to taste.
  6. Continue to cook, stirring occasionally, until all the liquid from the mushrooms has evaporated.
  7. Set the mixture aside and allow it to cool completely before placing it on the puff pastry.
  8. Unroll the puff pastry sheet. Spread the cooled mixture over one half of the pastry, leaving a small border around the edges.
  9. Sprinkle the grated mozzarella cheese and a few more thyme leaves over the filling.
  10. Fold the other half of the pastry over the filling and press down or crimp the edges firmly to seal.
  11. Make several small slits in the top of the pastry to allow steam to escape, then brush the top with the beaten egg.
  12. Place on a baking tray and bake in a preheated oven at 180°C (160°C Fan / Gas Mark 4) for about 15-20 minutes, or until the pastry is puffed up and golden brown.