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Mushroom Medley Knots


So you LOVE mushrooms.. probably as much as much as I do? And you LOVE bread??…Again, as much as I do– but who doesn’t?. Well, here is a recipe that satisfies both of OUR obsessions of mushrooms and bread… When thinking about these two heavenly ingredients, what do think of? Well, I think of wrapping mushrooms in a rich and decadent puff pastry! Although these beautiful knots also have chopped garlic, fresh thyme leaves and grated aged asiago cheese in them— who is complaining? To top it off, I lightly sautéed the mushrooms and garlic in the almighty BEEF TALLOW that I got from FATWORKS. Yes my friend, yet another recipe collaboration with FATWORKS is happening before your very eyes. This beef tallow is FATWORKS’ flagship fat and it is the one that started their “FAT REVOLUTION”! It is made from pasture raised, 100% grass-fed beef tallow. Not to mention it is soooo rich and creamy…I think these MUSHROOM MEDLEY KNOTS are not only a naughty deviation from your “run of the mill” bread course at any meal: they can be served as an appetizer at a party: formal or casual. PS- NO dipping sauce needed! So a final note: ALL HAIL THE BEEF TALLOW!

TO REMIND YOU: To purchase your own jar of beef tallow or the “fat bastard” brick (the one that I bought), be sure to visit FATWORKS.com and mention that jarOhoney.com sent ya there!


16 ounces of half and half mixed fresh organic mushrooms of small standard white button and crimini mushrooms. Clean well. Pulse fine chopped in your food processor. Reserve all.

4 large cloves organic garlic, peeled and fine chopped in your food processor

1/2 cup RAW sunflower seeds, pulse/rough chop in a food processor, dry toast on medium heat until light golden brown. Remove from heat and reserve.

3 tablespoons FATWORKS BRAND PASTURE RAISED 100% GRASS-FED TALLOW (click here to buy), separated into 2 tablespoons and 1 tablespoon portions

1 pastured organic free range egg plus 1 tablespoon water, beat well in a bowl, this is your “EGG WASH”.

4 sheets frozen puff pastry ( I used “PEPPERIDGE FARM” brand, because it is very convenient and cooks perfect everytime.. to make homemade puff pastry is tedious, but up to you).

1/4 cup fresh thyme leaves only, remove any stems. Use the smallest tender leaves possible for the best results.

1/2 teaspoon large flake sea salt

Preheat your oven to 400F

Lightly grease your baking sheet with the remaining warmed beef tallow. NOTE: depending on how big your baking sheet is, you probably will not use all of it. Save the remaining tallow for another recipe.

Remove the puff pastry from the freezer and allow to thaw for 45 minutes. In a medium sized frying pan, quick sauté the chopped mushrooms and garlic in 2 tablespoons of beef tallow for 10 minutes tops. Stirring constantly. Remove from the heat. DO NOT DRAIN. Add in the chopped toasted sunflower seeds. Mix well and allow to rest 20 minutes, stirring occasionally. This is your mushroom mix.

On a dry clean surface– lay out 1 sheet of the puff pastry. Spread 1/2 of the mushroom mix evenly on top of the puff pastry.  Be sure to spread the mushroom mix out all the way out to the edges. Now evenly spread 1/2 of the fresh thyme leaves over the mushroom mix. Next, cover completely with a second pastry sheet. Pinch the edges together to seal.  Gently press down the whole prepared pastry with a wooden rolling pin to seal. Cut into 12 even strips. Now do the next set of pastry sheets and remaining applicable ingredients as instructed above. You will now have two sets of pastry squares with a total of 24 cut strips.

Take each cut strip and twist clockwise to make a uniform tight twist (like a twisted rope). Pinch the ends between your fingers to seal. Starting from left to right, form into a into a loose knot. Tuck the right side end into the middle of the “knot”. Now bring the left side “free end” to the front of the knot and tuck it under the WHOLE knot. Use the above picture as a guideline….. gently place each “knot” onto the tallow greased baking sheet about 2 inches apart. Using a pastry brush, lightly brush all exposed puff pastry on the knots with the “egg wash”. Allow to set up for 15 minutes.

Bake for 15 to 18 minutes ( until medium golden brown). Remove pan from the oven. Lightly dust all of the knots with the flake sea salt. Allow to cool for a minimum of 10 minutes and serve. INDULGE!

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