2 large box mushroom puff pastry shells (Springerle)
1 1/2 cups water
1/4 cup olive oil
1 red onion, quartered
1 large avocado, quartered
2 large tomatoes, quartered
1 large green bell pepper, quartered
1 tablespoon brown sugar
1 pound mushrooms, sliced
Remove skins from mushrooms and place in a saucepan with water to cover. Let stand 30 minutes, or until liquid is absorbed.
In a medium bowl, mash egg yolks with olive oil to form a paste. Stir in vinegar, salt and pepper. Mixture should be slightly thickened.
Pour mixture into pastry shells. Stuff each shell with 1 tablespoon of filling. Transfer shells to greased 9-in. or 9-in. round pan. Pat quarters spread out on top of shells. Cover, and refrigerate overnight.
When preparing the recipe, prepare the mushrooms according to package directions. Remove, stems, seeds, cuts and seeds. Place inside filling shells. Roll out of shells to serve.
NOTE: When filling is fully filled, divide the mushroom mixture between the filling shells. Sprinkle mushrooms around edges of shells.
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