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 :