It’s DECEMBER? I know I’m not the only one wondering where all the time has gone… after all of the plotting and planning for new recipes to try this year, the “end of the year” work push has left little time for experiments, I wish there was another month to make the season Merrier and Brighter, amiright? That’s where these little bites come in handy – (basically) three ingredients, and about 25 minutes, and you’ve got a warm and hearty appetizer perfect for any celebration.
-4 pillsbury crescent rolls, uncooked
-10 oz. mushrooms
-about ¼ cup red wine, or a little less
-salt and pepper, to taste
-asiago cheese, or other bite-y cheese (optional)
Preheat your oven to 350. Stem, clean, and dice your mushrooms. In a large sautee pan, heat 1T of butter over medium heat until the butter just starts to melt. Add the mushrooms, stir, and sautee about 5 minutes. Once the mushrooms start to brown completely, add the wine, and turn the heat to a simmer. Allow the wine to reduce – this should take about 6-10 minutes – and remember to stir often.
While that’s going, open your crescent roll can and roll the dough on your counter. Pinch the diagonal edges of the adjacent rolls together, and cut each 2-roll rectangle into 6 pieces. Take each piece and lightly press into an ungreased/unlined mini-muffin tin, and wait on your mushrooms!
When the mushrooms are done, allow them to cool for a few minutes so that they can absorb some of the sauce. Then, take about a tablespoon or so of the mushrooms and place in each crescent rolled-mini muffin cup. I used a slotted spoon for this, so that there wasn’t too much liquid in each cup. Bake for 8-10 minutes, or until brown.
I added some Asiago cheese shavings to a few of these little cups for an extra bite. They are so buttery and delicious, and would make a great pair to a creamy soup, or an addition to your holiday apps spread! I’m looking forward to making these again using leftover sauteed mushrooms after Christmas dinner…can’t wait!