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Tuesday, November 22, 2016

Mushroom Pastry Appetizers

5 tsp unsalted butter
1 ½ lb fresh mushrooms, chopped
1 ½ medium onions, chopped
¾ tsp lemon juice
2 tbsp flour
1 ½ tsp dried thyme
1 salt & pepper to taste
3 frozen puff pastry sheets, thawed

Glaze: 2 large eggs beaten with 3 tsp. 1 water
Melt butter in a large skillet over medium heat. Add chopped mushrooms and onions. Cook until juices evaporate, stirring occasionally. Stir in lemon juice, flour and thyme. Stir for 2 minutes. Season to taste with salt and pepper. Cool.
Spread 1/3 of mushroom mixture evenly over 1 pastry sheet. Starting from one short side, roll up jelly roll fashion to the center of the sheet only. Starting at second short side, roll to center. Press two sides together and transfer to baking sheet.
Repeat with two remaining pastry sheets and mushrooms. Cover and chill until firm, and least 2 hours or overnight. (Can be prepared up until this point and frozen for 1 week.) Thaw slightly before baking.
Preheat oven to 400 degrees F. Using a serrated knife, slice pastry into ¼-inch thick slices. Slices should look like figure eights. Arrange cut side down on ungreased baking sheets, spacing 1 inch apart. Brush with glaze. Bake until golden brown, about 20 minutes. Serve warm. 

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