Flakey Mushroom Swirls
---
2 tb Olive or vegetable oil
1 1/4 c Frozen chopped onions
2 tb Olive or vegetable oil
1 lb White mushrooms; trimmed, - wiped, & finely chopped (See
NOTE)
2/3 c Grated Parmesan cheese
2 ts Dried chervil leaves - crumbled
1 dash Salt & pepper
1 lb puff pastry defrosted
---
IN A LARGE HEAVY SKILLET, heat 2 tablespoons of oil over
medium-high heat until hot but not smoking. Add the onions and sauté
them until just limp, about 3 to 4 minutes. Add the remaining oil, then
stir in the mushrooms. Adjust the heat to high and cook the mushrooms until
the moisture has almost completely evaporated, 7 minutes, stirring often.
Remove the pan from the heat, stir in the cheese, chervil and pepper, and
set the filling aside while rolling out the pastry. Lightly flour
a clean workspace. Unfold the pastry and dust lightly with flour. Using
a floured rolling pin, roll the pastry into a rectangle about
12 x18 inches. Cut the rectangle into 2 long rectangles measuring
6 x 18 inches each. Brush off the excess flour, and spread half of the
mushroom
mixture over each rectangle, leaving a 1-inch border at the uppermost
edges. Starting with the bottom long edge, roll up each rectangle jelly
roll fashion gently pressing the top edge to seal the pastry. Carefully
wrap the rolls tightly in plastic wrap or foil. Flatten each roll slightly
by pushing gently on the sides so the spirals will be oval shaped, and
refrigerate until the pastry is firm, at least 2 hours. This
may be done up to 4 days ahead of time.
---
Preheat oven to 375F, and line a cookie sheet (or 2 if you
have them) with baking parchment. Remove the rolls from the refrigerator
as you are ready to cut them. With a sharp knife, cut the rolls crosswise
into 3/8 inch slices.
Place each oval onto the parchment, leaving 1 1/2 inches
of space between them. Transfer the pan(s) to the middle of the oven, and
bake until the tops are lightly browned. With a spatula, turn the spirals
over and continue cooking until the second side is lightly browned and
the centers are cooked through. If using 2 pans, rotate the pans during
baking for even baking. Remove the pans, slide the swirls onto a rack to
cool, and continue in the same fashion until all the swirls are baked.
Serve warm.
NOTE: If using your food processor to chop mushrooms,
you will be far more successful if you pulse them several times to reach
the desired consistency rather than let the machine run. Over processed
mushrooms are often watery and will not brown.
---
Makes 94
--
Return
to APPETIZER Index here
Return
to GROWLIES Index here