| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Appetizer, Holiday |
4 |
Dozen |
INGREDIENTS
| 5 |
ts |
Unsalted butter |
| 1 1/2 |
lb |
Fresh mushrooms, chopped |
| 1 1/2 |
md |
Onions, chopped |
| 3/4 |
ts |
Lemon juice |
| 2 |
tb |
Flour |
| 1 1/2 |
ts |
Dried thyme |
|
|
Salt & pepper to taste |
| 3 |
|
Frozen puff pastry sheets, thawed |
| 2 |
lg |
Eggs beaten with 3 tsp. |
|
|
-water |
INSTRUCTIONS
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 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
1/4-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@bestweb.net
Posted to MM-Recipes Digest V4 #303 by Suzy <suzy@bestweb.net> on Nov 23,
1997
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