Mushroom Palmiers

Name: Mushroom Palmiers
Ingredients: 18 ounces fresh mushrooms, finely chopped; 2 cups onions, finely chopped; 1 garlic clove, minced; 1/4 cup plus 1 tbsp butter, melted; 2 tablespoons all-purpose flour; 1 1/2 teaspoons dried thyme; 1 teaspoon fresh lemon juice; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1.5 (17 1/4 ounce) packages frozen puff pastry sheets, thawed; 2 large eggs, lightly beaten; 1 tablespoon water; 1 teaspoon water

13 ingredients

4 steps

Ingredients

18 ounces fresh mushrooms, finely chopped
2 cups onions, finely chopped
1 garlic clove, minced
1/4 cup plus 1 tbsp butter, melted
2 tablespoons all-purpose flour
1 1/2 teaspoons dried thyme
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1.5 (17 1/4 ounce) packages frozen puff pastry sheets, thawed
2 large eggs, lightly beaten
1 tablespoon water
1 teaspoon water

Directions

1

Saute mushrooms, onion, and garlic in butter in a skillet over medium heat, stirring constantly, until the liquid evaporates and the vegetables are tender. Add the flour, thyme, and lemon juice; cook, stirring constantly, for 2 minutes. Stir in the salt and pepper; let cool.
2

Place 1 pastry sheet on your work surface; spread 1/3 of the mushroom mixture evenly over the pastry. Roll up the pastry, jellyroll fashion, starting at the short side, ending at the middle of the pastry. Roll up the remaining pastry, starting at the remaining short side until both rolls meet.
3

Repeat the procedure twice with the remaining puff pastry and mushroom mixture. Cover and chill at least 1 hour, or until firm.
4

Once the rolls are firm, cut crosswise into 1/4 inch thick slices. The slices will resemble a figure 8 if rolled correctly.) Place the slices, cut side down, 1 inch apart on ungreased baking sheets. Combine eggs and water in a small bowl, stirring well. Brush slices with the egg mixture. Bake at 400 degrees for 20 minutes or until golden. Serve warm.