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Ingredients
- 5 tsp Unsalted butter
- 1Â 1/2 lb Fresh mushrooms, minced
- 1Â 1/2 med Onions, minced
- 3/4 tsp Lemon juice
- 2 Tbsp. Flour
- 1Â 1/2 tsp Dry thyme
- Â Â Salt & pepper to taste
- 3 x Frzn puff pastry sheets, thawed
- 2 lrg Large eggs beaten with 3 teaspoon
Directions
- Water
- Heat butter in a large skillet over medium heat. Add in minced mushrooms and onions. Cook till juices evaporate, stirring occasionally. Stir in lemon juice, flour and thyme. Stir for 2 min. Season to taste with salt and pepper. Cold.
- Spread 1/3 of mushroom mix proportionately over 1 pastry sheet. Starting from one short side, roll up jelly roll fashion to the center of the sheet only.
- Starting at second short side, roll to center. Press two sides together and transfer to baking sheet.
- Repeat with two remaining pastry sheets and mushrooms. Cover and refrigeratetill hard, and least 2 hrs or possibly overnight. (Can be prepared up till this point and frzn for 1 week.) Thaw slightly before baking.
- Preheat oven to 400 degrees F. Using a serrated knife, slice pastry into 1/4-inch thick slices. Slices should look like figure eights. Arrange cut side down on ungreased baking sheets, spacing 1 inch apart. Brush with glaze.
- Bake till golden, about 20 min. Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 4 servings | |
| Calories 144 | |
| Calories from Fat 70 | 49% |
| Total Fat 7.91g | 10% |
| Saturated Fat 3.9g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 117mg | 39% |
| Sodium 45mg | 2% |
| Potassium 622mg | 18% |
| Total Carbs 12.38g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 4.53g | 3% |
| Protein 9.1g | 15% |
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