Sesame-Poppy puff with sautéed mushroom
 
Prep time
Cook time
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Sesame-Poppy puff with sauteed mushroom recipe for brunch and breakfast. A super easy and quick way to impress.
Author:
Recipe type: Brunch
Cuisine: Fusion
Serves: 2
Ingredients
  • ½ lb fresh mushroom, sliced
  • ½ teaspoon garlic, chopped
  • ½ red bell pepper, roughly chopped
  • 2 tablespoons broth
  • 1 tablespoon butter
  • Black pepper to season
  • Salt, according to taste
  • 2 Puff Pastry, cut into 4X4 inch square
  • Poppy seed
  • Black sesame seeds
Instructions
  1. Steps to cook mushroom:
  2. Add butter on a non-stick pan.
  3. Add chopped garlic. Cook until fragrant.
  4. Add mushroom and sauté about 2 minutes.
  5. Add broth, salt and black pepper.
  6. Sautee for 3-4 minutes or until mushroom is tender.
  7. Add bell pepper and sauté for another minute.
  9. Steps to make puff pastry:
  10. Preheat oven to 350 degrees Fahrenheit.
  11. Thaw and roll out puff pastry.
  12. Cut into two 4X4 square pieces.
  13. Generously sprinkle Poppy seed on one half of the square.
  14. Sprinkle sesame seeds on the remaining half of the pastry sheet.
  15. Bake puffs for 12-15 minutes or until slightly golden.
Notes
Butter for the mushroom can be substituted by olive.
Any color of bell pepper such as yellow, orange or green can be substituted to add color to the mushroom.
Add bell pepper when mushroom is semi tender if you do not like your pepper a bit crunchy.
White sesame seed can also be used. I used black to add a contrast to the white poppy seed.
Water can be used in place of broth.
Recipe by WithASpin at https://withaspin.com/2013/05/03/sesame-poppy-puff-brunch/