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Mushroom and Caramelised Onion Danishes
A delicious savoury Danish with mushrooms, sticky onions and a little parmesan cheese to finish.
Servings: 8
: 367 kcal
Author: Just Jo
Ingredients
  • Half the quantity of the dough as made above
  • 2 large portobello mushrooms sliced 1cm thick
  • 1 large onion sliced into thin half moons
  • 1 tsp butter
  • 1 tsp oil
  • 1-2 tbsp Marsala wine or balsamic vinegar
  • 1 dsp dark or light brown sugar
  • Sea salt and black pepper
  • Sprinkling of dried oregano
  • Approx 1 tbsp freshly grated Parmesan
  • A small egg beaten with a little milk
  • Oil spray optional
Instructions
  1. First make your onions – melt the oil and butter over a medium heat in a heavy bottomed pan with a lid.
  2. Stir your onions into the melted fat, seasoning well with the salt and pepper.
  3. Turn the heat down as low as it will go, cover and cook for 40-60 minutes until browned, not burnt and caramelised around the edges – you’ll need to stir them about every 10 minutes to ensure they don’t stick.
  4. When well browned, pour in the Marsala (or balsamic) and reduce following with the sugar, stirring until dissolved and sticky – pop on a plate to cool and leave to one side.
  5. Take half your dough and roll out into a large square on a well floured surface to just less than 1 cm thick.
  6. Trim the edges of your pastry then cut into squares about 10-12cm big if using Portobello mushrooms but you could make bite sized versions using halved button or chestnut mushrooms.
  7. Transfer to two baking sheets lined with parchment or reusable silicone paper then bring two opposing edges up to meet in the middle – cover with oiled cling and prove for one hour.
  8. Uncover the pastries and brush with egg wash.
  9. Pop a spoonful of the onions on top of the fold, sit a slice of mushroom on top then spritz with your oil spray if using – sprinkle with oregano and bake at 200°C until puffed and the pastry golden (20-25 minutes).
  10. As soon as they come out of the oven, grate a fresh sprinkle of Parmesan over each pastry – a light scattering is all you are looking for.
  11. Cool slightly on a baking rack and eat warm.