Mushroom Palmiers Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 48
- 1/4 teaspoon salt
- 1 large egg
- 2 tablespoons butter
- 1 small onion finely chopped
- 2 teaspoons water
- 1 package (17.3 ounces) frozen puff pastry thawed
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 3/4 teaspoon lemon juice
- 3/4 pound fresh mushrooms finely chopped
- 3/4 teaspoon hot pepper sauce
- Carbohydrate 0.244815212891783 g
- Cholesterol 5.67721354221171 mg
- Fat 0.607196396077148 g
- Fiber 0.0711797539977384 g
- Protein 0.355349037497067 g
- Saturated Fat 0.339001565185604 g
- Serving Size 1 1 serving (9g)
- Sodium 5.71171973495077 mg
- Sugar 0.173635458894044 g
- Trans Fat 0.0621452821348803 g
- Calories 7 calories
Directions Preheat oven to 400degrees. In a large skillet, heat butter over medium heat. Add mushrooms and onion; cook and stir until tender. Stir in thyme, lemon juice, hot pepper sauce and salt. Cool completely. Unfold one pastry sheet. Spread half of the mushroom mixture to within 1/2 in. of edges. Roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Cut into 24 slices. Repeat with remaining pastry and mushrooms. Place on greased baking sheets. In a small bowl, whisk egg and water; brush over pastries. Bake 15-20 minutes or until golden brown. Serve warm or at room temperature. Freeze option: Freeze cooled appetizers in freezer containers, separating layers with waxed paper. To use, preheat oven to 400°. Reheat appetizers on a greased baking sheet until crisp and heated through. Yield: 4 dozen. Originally published as Mushroom Palmiers in Taste of Home December/January 2013, p52
