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Ingredients
- 1 cup Florida Orange Juice, divided
- 4 tbsp. olive oil, divided
- 2 cups button mushrooms, minced
- ½ cup shallots, minced
- 6 tbsp. unsalted butter, divided
- Salt and white pepper to taste
- ½ cup green squash, minced
- 1 tsp. chili flakes
- 4 sheets puff pastry
- 4 sweet potatoes, ¾ baked, peeled
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Instructions
- In a large rondeau over high heat, add 2 tablespoons olive oil and the mushrooms. Cook until the mushrooms are caramelized, approximately 12 to 14 minutes.
- Add the shallots and 4 tablespoons of butter and cook for another 3 to 4 minutes. Season with salt and white pepper. Place the mixture on a sheet pan lined with parchment paper and allow to cool.
- Without cleaning the rondeau, add 2 tablespoons olive oil over high heat. Add the green squash and sauté until golden brown. Add the chili flakes and ½ cup of Florida Orange Juice.
- Reduce until almost dry, add to the mushroom mixture, and let cool.
- Preheat oven to 350º F.
- In a small pot, reduce the remaining ½ cup of Florida Orange Juice by half and whisk in 2 tablespoons butter. Keep warm.
- When the mushroom, shallot, and green squash mixture has completely cooled, lay each individual puff pastry sheet on a parchment-lined sheet pan.
- Spread the mixture equally over the entire puff pastry sheet, leaving ⅓ inch around each edge.
- Place the sweet potatoes into the middle of each puff pastry sheet and roll the puff pastry around the potatoes, sealing the pastry shut.
- Bake in the oven for 20 minutes or until the puff pastry is golden brown.
- Spoon the butter and Florida Orange Juice reduction around the edge of each puff pastry. If desired, garnish with Florida Orange zest.
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