Stuffed Mushroom Cone with Spicy Sesame Sauce

5 from 1 vote

This is a fun appetizer that uses sauteed mushrooms with ginger, garlic, soy, and cilantro and then wraps it in a feuille de brick pastry Brick pastry is a think dough that can be baked or fried. Think of this appetizer as a stuffed spring roll that is baked instead of fried. Instead of aesthetically a tube shape I decided to roll it in the shape of a cone.

I recently had a very important lunch that was auctioned off and this family that I was cooking for was mainly vegetarian. Because this lunch raised a lot of money I wanted to really give them their money’s worth although what they paid I don’t think any meal would ever live up to that amount.

This was the second course that I decided to serve. I wanted to serve it for the first course but in the dynamics of guests showing up on time, my boss entertaining them, and me trying to keep all 6 courses ready was and is a challenge.

Keep in mind that I made almost everything from scratch that morning besides the filling for these cornets. That was filling for a stuffed quail from the night before (which I’ll be posting soon).

Regardless of when and what course I served it is besides the point. The point being is that it was delicious and it really isn’t hard to make. Here is how to make mushroom cornet recipe, I hope you enjoy it!

Ingredients

6 people

Mushroom Stuffing

4 oz maitake mushrooms sliced
4 oz beech mushrooms
4 oz shiitake mushrooms sliced
2 tbsp ginger minced
2 tbsp garlic minced
3 tbsp fermented chili bean paste
1/4 cup soy sauce
3 tbsp cilantro chopped
1/4 cup green onion chopped
3 tbsp sesame oil
1/4 tsp salt if need be

Mushroom Stock

9 oz dried mushrooms (shiitake, morel, porcini)
8 oz fresh mushrooms (cremini, portobello, button, etc..)
3 cloves garlic
4 oz leek chopped
10 cups water
salt to taste

Sesame Sauce

2 tbsp sesame oil
2 tbsp ginger minced
1 tbsp garlic minced
1/4 cup soy sauce
1 1/4 cup mushroom stock
1 1/2 tbsp fermented chili bean paste
1 tsp cornstarch
2 tsp water
2 tbsp sesame seeds
3 tbsp green onion chopped

Cornet

3 sheets feuille de brick
1 whole egg
4 tops green onions blanched and cut into strips for tying

Nutritional information

Calories: 339kcalCarbohydrates: 47gProtein: 13gFat: 15gSaturated Fat: 2gCholesterol: 1mgSodium: 1669mgPotassium: 1100mgFiber: 9gSugar: 4gVitamin A: 400IUVitamin C: 8mgCalcium: 76mgIron: 3mg

Prep Time 40

Cook Time 25

Total Time 1 5

Servings 6 people

Mushroom stock

Place all the ingredients in to a stock pot and fill with water. I like to use Demeyere stock pot because of its dripless pouring rim and ergonomic, stay-cool handles. Makes my life in the kitchen easier.
Bring the mushrooms stock to a boil and turn down to a simmer. Cook for about an hour to an hour and half until the stock has reduced by half and the water taste like mushrooms. Strain out the mushrooms, season with salt and set aside and keep warm.

How to make the mushroom filling

In a large saute pan on medium high heat add sesame oil, ginger, all the mushrooms and a pinch of salt. Cook for 5 minutes and then add garlic and bean paste.
Cook for 1 minute and then add soy sauce. Cook the mushrooms until there is hardly anymore liquid. Add the cilantro and green onions. Season with salt if need be, then allow everything to cool to room temperature.
Once cooled place everything in a food processor and pulse a few times until you get the mix chopped down to a small dice size. Take the filling out of the food processor and either set aside if you are ready to make the cornets or keep in the refrigerator until ready to use.

How to make spicy sesame sauce

In a small saute pan on medium high heat add sesame oil, ginger, and garlic. Cook for 1 minute and then add soy sauce, mushroom stock, and bean paste.
Bring to a boil and then add cornstarch slurry. Cook for about 5-10 minutes until you have a good consistency to the sauce. Finish with sesame seeds and green onions. Set aside and keep warm.

How to make the mushroom cornets

Take your feuille de brick and cut them in quarters. You should have 4 pie shaped pieces of the brick dough. Working quickly, place a large spoonful of the mushroom filling in the bottom portion of each quarter.
Wrap the bottom part of the dough around the filling and roll the dough in an angle so that is looks like an ice cream cone. Then take your blanched green onion strips and use one to tie the tops of the cornets. (Note: You don’t want your filling to be so wet that it just completely soaks the dough.
You also want a green onion or leek that is thick enough to be strong enough to hold the tie once you tie off the ends of the cornets. Also the brick pastry becomes dried out very fast if it isn’t covered, so make sure you keep them covered and work quickly).
Don’t be discouraged if it takes you a few to get the hang of it. Continue the same process until you have 12 cornets.

To finish

Place the cornets on sheet pan that has been sprayed with non stick oil spray. Then place in a preheated 375 degree oven for 20 minutes or until golden brown. Take out and allow to cool for a minute. Place a spoonful of sauce down on the plate. Place a cornet next to it. Serve and enjoy!