Little Mushroom Pinwheels

Ingredients

  • 12 ounces mushrooms (your choice), diced finely
  • 4 tablespoons butter
  • 1/8 teaspoon dried thyme leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 sheet puff pastry (from a 17.3-ounce package)
  • 1 egg beaten with 3 tablespoons water

Instructions

1 _ In a large sauté pan, melt the butter and add the diced mushrooms, thyme, salt, and pepper. Sauté until the liquid from the mushrooms evaporates and they become a little brown and caramelized. Set aside to cool.

2 _ Take the puff pastry sheet and roll it into a uniform rectangle about 10 by 12 inches.

3 _ Spread the mushroom filling over the surface of the pastry and then roll it jelly roll-style starting with the long side.

4 _ Refrigerate the roll for about 20 minutes before slicing into 1/4-inch rounds. (Or wrap and freeze the roll for later use.)


5 _ Place the little pinwheels on a parchment-lined baking sheet and dab each with a little of the egg wash.

6 _ Bake at 425° F for 12 to 15 minutes and serve warm.

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