Mushroom pastry appetizers

Yield: 4 Dozen

Measure Ingredient
5 teaspoons Unsalted butter
1½ pounds Fresh mushrooms, chopped
1½ medium Onions, chopped
¾ teaspoon Lemon juice
2 tablespoons Flour
1½ teaspoon Dried thyme
\N \N Salt & pepper to taste
3 \N Frozen puff pastry sheets, thawed
2 larges Eggs beaten with 3 tsp.
\N \N -water

GLAZE

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 ⅓ 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.

From the recipe files of suzy@...

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