Flaky Mushroom Swirls
2 tablespoons oil
1 1/4 cups chopped onions
2 tablespoons oil
1 pound white mushrooms, trimmed, cleaned -- finely chopped
2/3 cup grated parmesan cheese
2 teaspoons dried chervil leaves, crumbled
salt, fresh pepper
1 pound all-butter puff pastry, defrosted
In a large, heavy skillet, heat 2 tablespoons of oil over
medium-high heat until hot but not smoking. Add the onions and saute
them until just limp, about 3 to 4 minutes. Add the remaining oil,
then stir in the mushrooms. Adjust the heat to high and cook the
mushrooms until the moisture has almost completely evaporated, 7
minutes, stirring often. Remove the pan from the heat, stir in the
cheese, chervil and pepper, and set the filling aside while rolling
out the pastry. Lightly flour a clean workspace. Unfold the pastry
and dust lightly with flour. Using a floured rolling pin, roll the
pastry into a rectangle about 12-by-18 inches. Cut the rectangle
into 2 long rectangles measuring 6-by-18 inches each.
Brush off the excess flour, and spread half of the mushroom mixture
over each rectangle, leaving a 1-inch border at the uppermost edges.
Starting with the bottom long edge, roll up each rectangle jelly
roll fashion gently pressing the top edge to seal the pastry.
Carefully wrap the rolls tightly in plastic wrap or foil. Flatten
each roll slightly by pushing gently on the sides so the spirals
will be oval-shaped, and refrigerate until the pastry is firm, at
least 2 hours. This may be done up to 4 days ahead of time. Preheat
oven to 375�F, and line a cookie sheet (or 2 if you have them) with
Remove the rolls from the refrigerator as you are ready to cut them.
With a sharp knife, cut the rolls crosswise into 3/8-inch slices.
Place each oval onto the parchment, leaving 1 1/2 inches of space
between them. Transfer the pan(s) to the middle of the oven, and
bake until the tops are lightly browned. With a spatula, turn the
spirals over and continue cooking until the second side is lightly
browned and the centers are cooked through. If using 2 pans, rotate
the pans during baking for even baking. Remove the pans, slide the
swirls onto a rack to cool, and continue in the same fashion until
all the swirls are baked. Serve warm.
NOTE: If using your food processor to chop mushrooms, you will be
far more successful if you pulse them several times to reach the
desired consistency rather than let the machine run. Over-processed
mushrooms are often watery and will not brown.