| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter or margarine |
| 3 |
tb |
Olive oil |
| 1/2 |
lb |
Fresh shiitake mushrooms; (stems removed and discarded), cut in half |
|
|
Salt and pepper to taste |
| 1/4 |
c |
Minced fresh herbs; (a combination of chives, parsley and thyme) |
|
|
All-purpose flour for dusting work surface |
| 17 1/4 |
oz |
Frozen puff pastry; (2 sheets), thawed according to package directions |
| 1/2 |
c |
Grated Parmesan cheese |
| 1 |
|
Egg beaten slightly with 1 teaspoon water |
INSTRUCTIONS
Notes: From Orange County Registar
Advance preparation: Prepare through step four. Cover baking sheet with
plastic wrap and aluminum foil. Refrigerate up to 2 days. Remove from
refrigerator, remove plastic and foil, and brush with egg mixture and bake
as directed.
If you bake them several hours in advance of serving, they can be reheated
in a 350-degree oven for about 4 minutes or until heated through and piping
hot.
Preliminaries: Fifteen minutes before baking, place rack in middle position
and preheat oven to 400 degrees.
1. Melt butter in oil on medium heat in a large skillet or Dutch oven. Add
mushrooms and increase heat to medium-high. Cook, stirring frequently, for
about 5 minutes or until mushrooms are softened. Season to taste with salt
and pepper. Place in food processor fitted with the metal blade and pulse
until finely chopped. Add herbs and pulse once to mix. Set aside to cool.
2. Dust work surface with flour. It is important to roll out the pastry as
thin as possible. Unfold each sheet and place it on floured surface. Roll
out, using a floured rolling pin, in the same direction as the fold lines.
You want each sheet to be approximately 10 inches by 15 inches.
3. Top 1 sheet with mushroom mixture, leaving a 1/2-inch border on each
side without any filling. Top with Parmesan cheese. Place second puff
pastry sheet on top and press together.
4. Using a sharp knife, cut pastry into 3/4-inch strips along the narrow
side, so they'll be about 10 inches long. Cut each in half, so now each
strip is 3/4 inch by 5 inches. Twist each strip 5 or 6 times, sealing ends,
and place on baking sheet. Because the sides aren't sealed, some of the
filling might fall out. You can tuck filling in later after they are all on
the sheet. Work quickly so that the pastry doesn't warm up, because it can
get sticky.
5. Brush with egg mixture, being careful to just cover the top, but none
should drip onto the baking sheet. Bake in preheated oven for 14-15
minutes.
Yield: About 36 servings
Nutritional information (per serving): 102 calories, 7.5 grams fat, 1.6
grams saturated fat, 9 milligrams cholesterol, 76 milligrams sodium, 65
percent calories from fat
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 27,
1998
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