Fresh mushrooms, Gruyère cheese, puff pastry, and fresh rosemary combine to create delectable Mushroom-Gruyère Swirls.
Mushroom-Gruyère Swirls
Serves: 16
Ingredients
- 1 tablespoon unsalted butter
- 1 teaspoon extra-virgin olive oil
- 1 (4-ounce) gourmet blend fresh mushrooms
- ¼ cup sliced shallots
- 1 teaspoon Worcestershire sauce
- ½ teaspoon finely chopped fresh rosemary
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ (17.3-ounce) package frozen puff pastry (1 sheet)
- ½ cup shredded Gruyère cheese
- 1 large egg
- 1 tablespoon water
Instructions
- In a medium nonstick skillet, combine butter and oil over medium-high heat. When butter melts, add mushrooms, shallots, Worcestershire sauce, rosemary, salt, and pepper. Reduce heat to medium-low, and cook, stirring occasionally, until mushrooms are browned and tender. Let cool completely.
- Transfer mushroom mixture to a cutting board, and using a chef’s knife, finely chop.
- Let puff pastry thaw just enough to be able to roll up and encase filling. (It should still be cold and firm.) Unroll puff pastry sheet on a lightly floured surface. Using a rolling pin, roll out puff pastry to a 12×10-inch rectangle. Spread mushroom mixture onto puff pastry, leaving a 1-inch margin around edges. Sprinkle evenly with cheese. Starting at a long end, roll up pastry firmly and evenly to encase ingredients and form a cylinder. Tuck ends under. Wrap securely in plastic wrap, and refrigerate for 1 hour and up to a day.
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- Unwrap puff pastry cylinder. Using a serrated bread knife in a gentle sawing motion, cut 16 (¾-inch) slices from puff pastry cylinder. Place slices 2 inches apart on prepared baking sheet.
- In a small bowl, whisk together egg and 1 tablespoon water. Brush slices with egg wash.
- Bake until golden brown, 13 to 15 minutes. Serve immediately.
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