This recipe comes from Angelo Belcher of Santiago’s Bodega in Key West.</p><p><b> Ingredients: </b></p><p><li> 4 tbsp. unsalted butter</p><p><li> 3 portabella mushrooms, chunked</p><p><li> 1/2 tsp. kosher salt</p><p><li> 3/4 cup chopped onion</p><p><li> 1/8 cup white wine</p><p><li> 1/4 cup crème fraiche</p><p><li> 2 tbsp. parmesan</p><p><li> 2 tsp. dried thyme</p><p><li> Sheet of puff pastry cut into 2 in. by 4 in. pieces</p><p><b>Directions: </b></p><p>Heat 3 tbsp. butter in large skillet over medium heat</p><p>Add mushrooms and season with half of salt and pepper</p><p>Cook, stirring occasionally until mushrooms have started to lose moisture</p><p>Transfer to a small bowl and wipe out skillet</p><p>Heat remaining butter in skillet over medium heat</p><p>Add onions and season with remaining salt and pepper</p><p>Cook until tender and add wine, cook until moisture is absorbed</p><p>Mix all ingredients and spoon into pastry pieces, fold into puff pastry packages</p><p>Place pastry packages on baking sheet into preheated 375 degree oven for 5-8 minutes