Mushroom & Pastry Twirls

Mushroom Lovers - Here is a simple appetizer (or meal if you eat lots of them) with the umami of mushrooms, the crunch of nuts and aromatic bite of onions and garlic. All encased in the buttery crunch of Puff Pastry!

Mushroom & Pastry Twirls

3 tablespoons butter

300 grams Puff Pastry (store bought - 1 sheet of a frozen package of puff pastry)

200 grams (3 cups) Button or Cremini Mushrooms (finely chopped)

1 cup onion (finely chopped)

1 tablespoon finely minced garlic (2 medium cloves)

1/3 cup finely grated Gruyere or Parmesan cheese

1/2 teaspoon dried tarragon

2 tablespoons finely chopped fresh parsley leaves

2 tablespoons finely chopped chives

1/3 cup finely chopped walnuts or pecans

Salt & Pepper (to taste)

Pinch of Cayenne Pepper (to taste)

-In a saucepan or large saute pan, melt butter over medium-high heat. Add the chopped onion and let it cook for about 5 minutes, until the onions are softened. Add the garlic and continue, stirring another 2 minutes.

-Add the chopped mushrooms, tarragon, salt & pepper. Let this cook for about 4-5 minutes, stirring frequently, until the mushrooms are completely cooked and the moisture is absorbed. Turn off the heat and let this mixture cool for about 10 minutes. Stir in the parsley leaves, chives, cheese, cayenne pepper, and chopped nuts. Taste, then adjust seasoning if needed.

-Thaw the puff pastry on the kitchen counter by letting it sit in the wrapper at room temperature for about 15 minutes if chilled, and 30 minutes if frozen. Remove the paper. Most brands of frozen puff pastry in the U.S. are folded in the 2-fold, letter fold. Try to unfold the pastry and lay the dough open and flat. If pastry is still not malleable, leave for another 15 minutes before trying to coax it to lie flat on the rolling surface. If still not workable, continue to let it rest in 5-minute intervals until it relaxes and allows you to roll it out. If the pastry splits while unfolding, you can roll the seams back together when rolling it out.

-Preheat the oven to 400 degrees Fahrenheit.

-Roll out the puff pastry on a lightly floured surface to a rectangle no thicker than 1/4 inch. Spread the mushroom mixture evenly on the rolled out pastry, leaving a 1/2 inch border around the edges. Starting at one long edge, roll the pastry up and over the mushroom layer, as you would roll dough for a cinnamon roll. Roll tightly to the other long edge. Wrap the filled and rolled pastry in plastic wrap and chill for 30 minutes or up to an hour.

-Remove from fridge and place on the counter. With a serrated-edged knife, cut the rolled pastry into slices about 1/4 inch thick. Place slices on a baking sheet lined with parchment paper. Bake in the oven for 20 - 25 minutes or until the slices are puffed up completely and turn golden in color.

-Remove from the oven and allow to cool for about 10 minutes. Place on a serving platter and serve warm or at room temperature. Makes about 16 spirals.

Mix the mushroom filling ingredients as described in the recipe. Roll out the puff pastry dough, then spread the mushroom filling over the top of the pastry.

Roll puff pastry firmly around mushroom filling to create a long roll.

Chill pastry roll, then cut into slices, about ½ inch thick.

Place mushroom pastry slices on a baking sheet lined with parchment paper.

Bake for 20 - 25 minutes, until pastry is golden brown and flaky, then remove and let cool slightly before serving. Mmmm - a mouthfull of umami flavor encased in buttery, crunchy pastry!

PERSNICKETY NOTES:

**Making your own puff pastry is so much fun and gratifying, but truth be told, I generally buy the frozen puff pastry to save time and effort. If you want to master the art of making puff pastry, start with the short-cut version often called "rough puff" pastry. There are several videos and different versions of how to make it on YouTube. This is a great one to try if you are interested: https://www.youtube.com/watch?v=6XQY4KDIo24&t=25s. It's so delicious because there is so much butter in it!

**Frozen Puff Pastry is readily available in U.S. groceries, in the frozen section near frozen berries and piecrusts. Common brands are Pepperidge Farm and DuFour Pastry Kitchens. You can place the frozen pastry in your fridge if you are going to use it within a day or two. For longer storage, place in the freezer but allow more time for the pastry to thaw before attempting to roll it out.

**You can make the Mushroom Pastry Swirls in advance and freeze. Prepare the recipe, but don’t bake them. Let the sliced Mushroom Twirls freeze completely, spread out on a cookie sheet. Once frozen, you can place them together in a bag. When ready to use, place the Mushroom Twirls on a parchment paper-lined baking sheet and let sit at room temperature for about 20 minutes. Then bake in a hot oven (400 degrees) as described in the recipe above.