Flaky mushroom swirls

94 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive or vegetable oil
1¼ cup Frozen chopped onions
2 tablespoons Olive or vegetable oil
1 pounds White mushrooms; trimmed --
Wiped, & finely chop
(See NOTE)
⅔ cup Grated Parmesan cheese
2 teaspoons Dried chervil leaves --
Crumbled
Salt
Freshly ground black pepper
1 pounds All-butter puff pastry --
Defrosted according
pack Directions

Directions

IN A LARGE HEAVY SKILLET, heat 2 tablespoons of oil over medium-high heat until hot but not smoking. Add the onions and saute 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 t 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 ⅜-inch slices. Place each oval onto the parchment, leaving 1½ inches of space between them. Transfer the pan(s) to the middleof the oven, and bake until the tops are lightly browned. With a spatula, tu 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 machinerun. Over-processed mushrooms are often watery and will not brown.

JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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