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Flaky Mushroom Swirls

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Recipe

 

Yield

7 dozen servings

Prep

40 min

Cook

15 min

Ready

3 hrs
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 tablespoons olive oil
or vegetable oil
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1 ¼ cups onions
chopped, frozen
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1 pound mushrooms
white, trimmed, wiped, and finely
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cup Parmesan cheese
grated
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2 teaspoons chervil
dried and crumbled
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1 x salt
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1 x black pepper
freshly ground
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1 pound puff pastry
all-butter, defrosted according to package directions
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Ingredients

Amount Measure Ingredient Features
3E+1 ml olive oil
or vegetable oil
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296 ml onions
chopped, frozen
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453.6 g mushrooms
white, trimmed, wiped, and finely
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158 ml Parmesan cheese
grated
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1E+1 ml chervil
dried and crumbled
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1 x salt
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1 x black pepper
freshly ground
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453.6 g puff pastry
all-butter, defrosted according to package directions
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Directions

In a large heavy skillet, heat 2 tablespoons of oil over medium-high heat until hot but not smoking.

Add the onions and sauté 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 the mushrooms until the moisture has almost completely evaporated, 7 minutes, stirring often.

Remove the pan from the heat, stir in the cheese, chervil and pepper, and set the filling aside while rolling out the pastry.

Lightly flour a clean workspace.

Unfold the pastry and dust lightly with flour.

Using a floured rolling pin, roll the pastry into a rectangle about 12 inches by 18 inches.

Cut the rectangle into 2 long rectangles measuring 6 inches by 18 inches each.

Brush off the excess flour, and spread half of the mushroom mixture over each rectangle, leaving a 1-inch border at the uppermost edges.

Starting with the bottom long edge, roll up each rectangle jelly- roll fashion, gently pressing the top edge to seal the pastry.

Carefully wrap the rolls tightly in plastic wrap or foil.

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 375℉ (190℃) F 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 middle of the oven, and bake until the tops are lightly browned.

With a spatula, turn the spirals over and continue cooking until the second side is lightly browned and the centers are cooked through.

If using 2 pans, rotate the pans during baking for even baking.

Remove the pans, slide the swirls onto a rack to cool, and continue in the same fashion until all the swirls are baked.

Serve warm.

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 machine run.

Over-processed mushrooms are often watery and will not brown.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 300g (10.6 oz)
Amount per Serving
Calories 80762% from fat
 % Daily Value *
Total Fat 55g 85%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 550mg 23%
Total Carbohydrate 20g 20%
Dietary Fiber 4g 15%
Sugars g
Protein 38g
Vitamin A 2% Vitamin C 10%
Calcium 21% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
 

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