Nutty Gruyère cheese, mushrooms, and fresh thyme add a delightfully earthy flavor to these puff pastry-based savories. Pictured with our Steak au Poivre Canapés and Salmon Mousse Cucumber Cups.
Mushroom-Shallot Swirls
Serves: 12
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 (8-ounce) package white button mushrooms, sliced
- 1 (3-ounce) package shallots, peeled and sliced
- 1⁄2 teaspoon salt
- ⅛ teaspoon ground black pepper
- 1⁄2 (17.3-ounce) package frozen puff pastry (1 sheet), slightly thawed
- 3⁄4 cup shredded Gruyère cheese
- 1 teaspoon chopped fresh thyme leaves
- 1 large egg
- 1 tablespoon water
- Garnish: fresh thyme sprigs
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- In a medium sauté pan, melt butter and oil over medium-high heat. Add mushrooms, shallots, salt, and pepper; cook for 2 to 3 minutes, stirring occasionally. Cover and reduce heat to low. Cook mushrooms and shallots until tender, 5 to 7 minutes. Let mixture cool completely before finely chopping mushrooms and shallots.
- Place puff pastry sheet on a lightly floured surface. Using a roll- ing pin, roll out pastry to a 1⁄8-inch thickness. Spread mushroom-shallot mixture evenly over pastry, and sprinkle evenly with cheese and thyme.
- Starting at one long side, roll up pastry firmly and evenly to encase ingredients and form a cylinder. Tuck ends under. Using a serrated bread knife in a sawing motion, cut 12 slices. Place slices on prepared baking sheet.
- In a small bowl, whisk together egg and 1 tablespoon water. Brush over slices.
- Bake until golden brown, 13 to 15 minutes.
- Garnish with thyme sprigs, if desired. Serve warm.
