Mushroom Wasabi Danishes

Preparation

Cook the mushrooms

Heat the olive oil in a pan over medium-high heat. Once hot, add the sliced mushrooms and give them a quick toss in the oil. Then let the mushrooms sear for 2-3 minutes without agitating. 

Toss the mushrooms occasionally once they begin to deeply brown, and add the coconut aminos. Cook until the mushrooms are moist and tender, about 2-3 minutes, tossing occasionally. Add the salt, mix well, and set aside to cool.

Make wasabi cream

Whisk the cream cheese, wasabi, coconut aminos, and salt together in a bowl until smooth. Set aside.

Assemble the danishes

Preheat the oven to 400° degrees and line a baking sheet with parchment paper. Set aside. 

Roll 1 sheet of thawed puff pastry into a 12-inch square. Cut the square into 9 4-inch squares and place them onto the lined baking sheet. 

Using the tip of a sharp knife, lightly score a 3½-inch square, taking care not to cut the knife all the way through the pastry.

Spoon about 1 tablespoon of the wasabi cream into the center of the pastry and spread within the smaller inner square. Tile the cooked and cooled mushrooms onto the filling, pressing lightly to adhere.

Egg wash the edges of the pastry. Garnish the top of each danish with chopped scallion, parmesan cheese, and black pepper.

Bake for 15 minutes or until the pastry is golden brown.