Recipe by spatchcock
Great served as finger food for guests at dinner party or makes dinner special.
Top Review by La Dilettante
These are always a big hit at parties. I add an egg into the mushroom/onion filling, to make them hold together a bit better. as they bake Also, I use minced green onions (with a few of the tops for color). Delish!
- 5 tablespoons butter
- 18 ounces fresh mushrooms, whichever u prefer
- 2 cups onions, finely chopped
- 2 tablespoons all-purpose flour
- 1 1⁄2 teaspoons dried thyme
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 teaspoon fresh lemon juice
- 1 (25 7/8 ounce) package frozen puff pastry, thawed according to package (3 sheets)
- 1 large egg, lightly beaten
- 1 tablespoon water
Directions See How It's Made
- Heat butter in large skillet over medium heat.
- Add mushrooms and onion and cook stirring frequently for 13 minutes until liquid evaporates and mushrooms are tender.
- Stir in flour, thyme, salt, pepper and lemon juice.
- Cook, stirring for 2 minutes or until thickened.
- Let cool.
- Unfold pastry sheet on lightly floured work surface.
- Spread 1/3 of mushroom mixture over pastry.
- Roll up pastry.
- Cover and chill for 1 hour.
- Repeat with remaining 2 pastry sheets and mushroom mixture.
- Heat oven to 400 degrees.
- Cut chilled pastry crosswise into ¼-inch thick slices about 32 slices per roll.
- Place cut side down, 1-inch apart from ungreased baking sheets.
- Stir egg and water in small bowl.
- Brush slices with egg wash, without letting wash drip down sides.
- Bake for 15 minutes or until golden.
- Serve warm.
- NOTE: Unbaked and uncut filled rolls can be refrigerated a day ahead or be frozen up to 3 weeks.
- Then thaw in refrigerator and cut and bake as above directions.