2 tb Olive or vegetable oil
1 1/4 c Frozen chopped onions
2 tb Olive or vegetable oil
1 lb White mushrooms; trimmed,
- wiped, & finely chopped
- (See NOTE)
2/3 c Grated Parmesan cheese
2 ts Dried chervil leaves
- crumbled
Salt
Freshly ground black pepper
1 lb All-butter puff pastry
- defrosted according to
- package directions
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 375F, and line a cookie sheet (or 2 if
you have them) with baking parchment. 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.
