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Categories:
butter mushrooms baby portobello mushrooms fresh shiitake mushrooms shallot thyme salt pepper pastry Gouda cheese egg water
Viewed: 53 - Published at: 2 years agoIngredients
- 4-1/2 teaspoons butter
- 1/2 cup sliced fresh mushrooms
- 1/2 cup sliced baby portobello mushrooms
- 1/4 cup chopped fresh shiitake mushrooms
- 1 shallot, minced
- 2 teaspoons minced fresh thyme
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 sheet frozen puff pastry, thawed
- 1/2 cup shredded smoked Gouda cheese
- 1 large egg
- 2 tablespoons water
Method
- Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir until tender, about 5 minutes. Stir in thyme, salt and pepper.
- Unfold puff pastry. Spread mushroom mixture to within 1 in. of edges. Sprinkle with cheese. Roll up jelly-roll style; pinch seam and ends to seal. Place on a parchment-lined
- , seam side down. In a small bowl, whisk egg and water; brush over pastry. Cut slits in top.
- Bake until golden brown, about 30 minutes. Let stand 10 minutes before cutting.
