The combination of the sautéed mushrooms wrapped in puff pastry can’t be beat!
By February 7, 2014Published:
- 50 mins
- 3 non-dairy frozen puff pastry sheets defrosted
- 20 Ounces White Mushrooms wiped clean, stems trimmed
- 1 Large Onion peeled, cored and quartered
- 3/4 Teaspoon Fresh Lemon Juice
- 2 Tablespoons Flour Additional Flour Needed for Dusting
- 1 1/2 teaspoons Dried Thyme
- Freshly Ground Pepper
- 5 Tablespoons non-dairy Margarine
- 2 Large Eggs beaten With 4 Tablespoons of Water
- Large Skillet
- 2 Baking Sheets
- Cooking Parchment
- Pastry Brush
- rolling pin
- electric food processor
- Either by hand or processor: Mince mushrooms and onion.
- Melt margarine in skillet over medium heat. Add mushrooms and onions and cook until juices almost completely evaporate. Stir occasionally. Remove from heat.
- Add lemon juice, 2 tablespoons flour and thyme. Stir well. Season with pepper to taste. Cool.
- Sprinkle flour over flat surface. Place 1 pastry sheet on surface and roll slightly- maintaining a rectangular shape.
- Spread 1/3 mushroom mixture over pastry sheet, leaving a ¼ inch border on all sides. Starting from one short side, roll three times towards the middle. Repeat with the other side. Press the two sides together. Wrap rolls in waxed paper and chill for at least one hour or overnight. (To freeze: wrap in waxed paper and then tin foil before freezing.)
- Preheat oven to: 400 F.
- Line baking sheets with parchment paper. Remove rolls from refrigerator. Slice rolls into ¼ inch slices. Place cut side down on paper one inch apart. Brush with egg glaze. Bake about 20 minutes or until golden brown. Serve hot or at room temperature.
- Note: To prepare frozen rolls: Thaw just enough to be able to cut them cleanly. Proceed with recipe above.