Countdown to Thanksgiving: Mushroom Pillows

Sure, you're about to serve a cornucopia of food...more than anyone can ever eat in one sitting. You still need to have a nibble for your guests when they arrive though. What else are they going to do while you make the gravy and glaze the carrots?

Try this delicious canape. They are easier to make than you'd think. (Even easier when you prepare them up to one day ahead and refrigerate them. Bake them just before your guests arrive.) The final result is delicious and elegant. (The marjoram MAKES this dish, although I suppose you could substitute thyme in a pinch.) Perfect with a glass of bubbly. As a matter of fact, that's what I paired them with at a wine dinner once.

Mushroom Pillows
Makes 24 appetizers.

20 medium cremini or other mushrooms
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 sheet frozen puff pastry, thawed
2 tablespoons olive oil

Preheat oven to 400 degrees.

Chop mushrooms semi-finely and set aside.

Mix together marjoram, salt and pepper and set aside.

Place puff pastry on work surface and cut into 6 strips lengthwise and 4 strips across. Place 24 squares on a parchment-lined baking sheet. Prick squares all over with the tines of a fork.

Brush squares with olive oil. Place small amount of chopped mushrooms on each square and drizzle with a small amount of olive oil. Sprinkle marjoram-salt mixture over squares and bake for 12 to 15 minutes until golden brown.

Transfer to a cooling rack and serve warm or at room temperature.