What a great way to say I love you. "Write" it in an edible letter.
Ingredients
1 roll puff pastry
3 cups chopped mushrooms
½ cup diced red onion
1 Tbs. unsalted butter
3 Tbs. sherry - Tasting Pour used Osborne Amontillado
2 tsp.. fresh thyme
add salt and pepper to taste
4 oz. goat cheese - room temperature
1 red beet
Special Tools
small heart shaped cookie cutter
Instructions
Heart Beets
Wrap beet in foil and roast in 350 degree oven until cooked.
Allow to cool. Slice thin. Use cookie cutter to make heart shapes
Filling
Melt butter in saucepan.
Add mushrooms, onion, and cook over medium heat until they being to soften.
Add salt, pepper, thyme, and sherry.
Turn heat to low and cook until most of the liquid evaporates.
Remove from heat and allow to cool.
Combine mixture with goat cheese in a separate bowl.
Pastry
Make a pattern with a piece of paper. It will look like a tall house that is 6 inches wide and 7½ inches tall with the peak of the "roof" two inches taller.
Cut puff pastry into 4 equal pieces.
Roll out each piece just big enough for your pattern.
Lay the pattern on top and cut around the edge with a pizza wheel.
Measure 4 Tbs. of the mushroom filling and spread in the upper part of the "house" leaving a 1 inch border along the sides.
Fold the bottom part of the pastry up to cover the filling, sealing the edges with a fork.
Fold the "roof" or envelope flap down and seal with water.
Bake 350 degrees for 25 minutes.
Cool and "seal" with a heart beet
Notes
You can make this dish a day ahead and store uncooked in the refrigerator. Bake when ready to serve and then add the heart beet.
Recipe by Tasting Pour by Jade Helm at https://tastingpour.com/2016/02/1262.html/