Recipe for: Mushroom Cupcakes under a Mushroom - photo 1
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Recipe for: Mushroom Cupcakes under a Mushroom

Pikantne Appetizers Vegetarian Dishes 40 min Medium 6 wyświetleń ~56.97 PLN - (0)
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Description

Bold, vegetarian muffins with creamy millet and a mix of sautéed mushrooms, topped with a single mushroom on top. This appetizer combines the Polish flavor of mushrooms with the light texture of millet instead of heavy meat creams — perfect for parties, picnics, or as a warm snack before the main course. The muffins have a crispy, golden base made of puff pastry and a juicy filling: sautéed mushrooms with onions, cream, and an egg that binds the filling. Visually, they look rustic — small mushroom caps stacked on top of each other, sprinkled with green chives or lightly melted yellow cheese. The dish is aromatic thanks to thyme and garlic, while also being delicate in flavor, making it suitable for cold drinks and white wine.

Ingredients Used

Ingredients (14)

Servings:
4
  • Puff pastry 300 g
  • Mushrooms 400 g
  • Millet 150 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Butter 30 g
  • Rapeseed oil 15 g
  • Chicken egg 2 szt. (~120 g)
  • 18% cream 100 ml
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 4 szczypty (~2 g)
  • Thyme 2 g
  • ✨ Opcjonalne
  • Cheese 50 g
  • Chives 0.1 pęczków (~10 g)
💰 Szacowany koszt dania: ~56.97 PLN (14.24 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the groats

1

Rinse the millet in a sieve under cold running water for about 30 seconds, until the water runs clear — this will remove the bitter taste. In a pot with a capacity of at least 1 liter, bring 450 ml of water to a boil. Add the millet to the boiling water, reduce the heat to low, and cook covered for 12-15 minutes, until it absorbs all the water and the grains are soft but not mushy. After cooking, remove the pot from the heat and let it sit covered for 5 minutes, then fluff with a fork.

Ingredients: Millet
Use a small pot with a lid (about 1–1.5 l). If the groats have a white 'ring' after 12 minutes and are soft, they are ready. Do not cook uncovered - it will lose moisture and may burn.

Filling

2

Prepare the mushrooms: trim the ends of the stems, slice the larger ones into thin slices, and set aside a few nicer caps whole for the tops of the cupcakes (about 100 g). Peel the onion and chop it into small cubes. Finely chop the garlic or press it through a garlic press.

Ingredients: Onion, Garlic
Use a cutting board and a sharp knife to slice the mushrooms evenly. For the reserved caps, remove the stems so they sit nicely on the filling.
3

Heat a large skillet (preferably 24-28 cm) over medium heat. Add 15 g of rapeseed oil and 15 g of butter. When the butter melts and starts to sizzle slightly, add the chopped onion and sauté for 4-5 minutes, stirring with a wooden spoon, until the onion becomes translucent and slightly golden. Add the garlic and sauté for 30 seconds, until fragrant.

Ingredients: Rapeseed oil, Butter, Onion, Garlic
Use a non-stick pan or cast iron. Do not burn the onion — it should be translucent, not brown (unless you want a caramelized note).
4

To the sautéed onion, add the chopped mushrooms and fry over medium-high heat for 6-8 minutes, stirring frequently, until the mushrooms release their juice and lightly brown. 2 minutes before the end, add thyme, salt (1 pinch), and pepper (1 pinch). Once cooked, set aside for a moment to let the mixture cool slightly.

Ingredients: Thyme, Salt, Black pepper
If the mushrooms release a lot of water, increase the heat to evaporate it faster. Properly sautéed mushrooms are golden and do not float in fat.
5

In a large bowl, combine the cooked millet with the sautéed mushrooms and onion. Add 120 g of beaten egg and 100 ml of 18% cream. Mix thoroughly with a spoon — the filling should be compact but not runny. Taste and season with salt and pepper to your liking (the total amount of salt should be about 2 pinches for the whole mixture). If the filling is too runny, you can add 30-50 g of grated yellow cheese (optional).

Ingredients: Millet, 18% cream, Cheese
Use a large metal or glass bowl. The egg and cream must be well combined for the filling to bake nicely. The filling should hold its shape when spooned.

Shaping

6

Preheat the oven to 200°C (top-bottom). Prepare a muffin tin for 12 pieces — lightly grease the cavities. Roll out the puff pastry on a lightly floured surface and gently roll it out so it is not too thin. Cut out circles with a diameter of about 10 cm (use a glass). Press each circle into the molds to create a bowl shape with edges. Trim any excess pastry with a knife if necessary.

Ingredients: Puff pastry
Use a muffin tin (12) and a rolling pin. The dough should be cold — if it is sticky, chill it for 10 minutes in the fridge. It's best to work quickly so that the dough doesn't become soft.
7

Fill the prepared cups with the filling up to 3/4 of their height. On each cupcake, place the reserved mushroom cap (skin side up), gently pressing it into the filling so that it covers part of it — this creates the 'under the mushroom' effect. If you are using cheese, sprinkle a thin layer on top at this point.

Ingredients: Cheese
Use a tablespoon to portion the filling so that each cupcake has an equal amount. You can brush the mushroom caps with a little oil to make them brown nicely.

Baking

8

Place the muffin tin in the preheated oven and bake for 18-22 minutes, until the dough is golden and crisp, and the filling sets on top. If the cheese doesn't melt, you can turn on the top heating element for the last 2 minutes, watching to ensure the cheese doesn't burn.

Ingredients: Puff pastry, Cheese
Use the middle rack of the oven. Check with a toothpick: the filling should be set, and the dough golden brown. Baking time depends on the oven — watch the color of the dough.

Finishing and serving

9

After removing from the oven, let the cupcakes sit for 5 minutes to allow the filling to cool slightly and set. Sprinkle with finely chopped chives (optional) and serve warm. Additionally, you can serve a yogurt-herb sauce (natural yogurt with a bit of lemon juice and salt) to cut through the richness.

Ingredients: Chives
For cooling, use a wire rack so the bottom doesn't become soft from the steam. The cupcakes taste best slightly warm — not hot.

Fun Fact

💡

In Polish cuisine, mushrooms have been an important ingredient for centuries, and drying and pickling them was a way to preserve the taste of the forest for winter. The combination of millet and mushrooms is a modern variation on rustic flavors, lighter than traditional mushroom dumplings.

Best for

przyjęcie majówka kolacja z przyjaciółmi

Tips

🍽️ Serving

Serve warm, preferably on a wooden board or rustic plate. A yogurt dip with dill or sour cream with lemon juice pairs well with the muffins. For guests, prepare versions with and without cheese.

🥡 Storage

Store in the refrigerator in an airtight container for up to 2 days. To reheat, warm in the oven for 8-10 minutes at 180°C — you will regain the crispy crust. Re-microwaving is not recommended, as the pastry will lose its crunch.

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