Mushroom Pomponnettes Recipe

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Mushroom Pomponnettes
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Ingredients
16
Count
Nutrition
180
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. In a food processor, pulse flour with butter and salt until mixture resembles coarse meal. Note: You can always substitute pastry flour for A-P flour - the lower protein content will give you a flakier crust.
  2. Pour beaten egg evenly over mixture and pulse several times, just until evenly moistened. Don't overdue it. Nothing ruins a pie crust more than overmixing; the butter isn't supposed to melt.
  3. Transfer pastry to work surface and gather into a ball. Flatten pastry into a disk, wrap in plastic and refrigerate for at least 30 minutes.
  4. Preheat the oven to 350°.
  5. On a lightly floured surface, roll out pastry to a 14-inch round not more than ⅛ inch thick. Using a 21/4-inch round cookie cutter, stamp out as many rounds as possible. Reroll scraps and stamp out more rounds.
  6. Line cups of 3 12-cup mini-muffin pans with pastry rounds, pressing pastry into molds. Refrigerate until firm.
  7. Cut out thirty-six 2-inch squares of foil and line the pastry with them. I often use little pleated paper muffin cups instead - they are exactly the right size. I put four or five pennies into each cup to weigh the pastry down while it cooks.
  8. Bake for 15 minutes, or until the shells are dry.
  9. Remove the foil or the paper muffin cups and let cool.
  10. In a medium bowl, soak the porcini in the boiling water until softened, about 20 minutes.
  11. Lift the porcini out of the soaking liquid and pat dry, then finely chop them.
  12. In a medium skillet, melt butter in olive oil. When foam subsides, add porcini and cook over moderately high heat, stirring, until golden, about 3 minutes.
  13. Add garlic and cook until fragrant, about 1 minute.
  14. Season with salt and pepper and stir in parsley.
  15. Transfer mushroom mixture to a bowl and let cool, then whisk in cream, whole egg, egg yolk, and Fontina.
  16. Spoon the mushroom custard into the pastry shells and sprinkle with the chives.
  17. Bake at 350° for about 15 minutes, or until set.
  18. Let the pomponnettes cool slightly before serving.
  19. The baked pomponnettes can be refrigerated overnight and rewarmed in a 325° oven.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 179.61 Kcal (752 kJ)
Calories from fat 71.45 Kcal
% Daily Value*
Total Fat 7.94g 12%
Cholesterol 25.46mg 8%
Sodium 83.87mg 3%
Potassium 13.52mg 0%
Total Carbs 18.76g 6%
Sugars 0.03g 0%
Dietary Fiber 1.99g 8%
Protein 7.92g 16%
Vitamin C 0.2mg 0%
Iron 0.1mg 1%
Calcium 14.6mg 1%
Amount Per 100 g
Calories 525.86 Kcal (2202 kJ)
Calories from fat 209.19 Kcal
% Daily Value*
Total Fat 23.24g 12%
Cholesterol 74.54mg 8%
Sodium 245.54mg 3%
Potassium 39.59mg 0%
Total Carbs 54.92g 6%
Sugars 0.1g 0%
Dietary Fiber 5.82g 8%
Protein 23.2g 16%
Vitamin C 0.7mg 0%
Vitamin A 0.1mg 1%
Iron 0.4mg 1%
Calcium 42.7mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.9
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free,
  • high fiber

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