Ingredients for Crispy Mushroom Pinwheels
- 4 tablespoons butter
- Fresh Mushrooms
- Onions
- All Purpose Flour
- Dried Thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh Lemon Juice
- Frozen Puff Pastry
- 1 large egg
- 1 tablespoon water
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How to Make Crispy Mushroom Pinwheels
- Melt 4 tablespoons of butter in a large skillet over medium heat.
- Add 1 pound of sliced mushrooms and 1 medium onion, chopped, to the skillet. Cook, stirring frequently, for 13-15 minutes, until the liquid evaporates and the mushrooms are tender.
- Stir in 2 tablespoons of all-purpose flour, 1 teaspoon of dried thyme, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 tablespoon of lemon juice.
- Cook, stirring constantly, for 2 minutes, or until the mixture has thickened.
- Remove from heat and let the mushroom mixture cool completely.
- Unfold 3 sheets of refrigerated puff pastry (14.1 ounces each) on a lightly floured surface.
- Spread 1/3 of the mushroom mixture evenly over each pastry sheet.
- Tightly roll up each pastry sheet into a log.
- Wrap each roll in plastic wrap and chill in the refrigerator for at least 1 hour.
- Preheat oven to 400°F (200°C).
- Cut each chilled pastry roll crosswise into 1/2-inch thick slices (approximately 32 slices per roll).
- Place the slices cut-side down, about 1 inch apart, on ungreased baking sheets.
- In a small bowl, whisk together 1 large egg and 1 tablespoon of water to create an egg wash.
- Brush the tops of the pinwheels with the egg wash, avoiding letting it drip down the sides.
- Bake for 15-20 minutes, or until golden brown and crispy.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
1g
Fat
5g
Carbs
1g
