Mushroom-Gruyère Swirls
Makes 16
1 tablespoon unsalted butter
1 teaspoon extra-virgin olive oil
1 (4-ounce) gourmet blend fresh
mushrooms
¼ cup sliced shallots
1 teaspoon Worcestershire sauce
½ teaspoon fi nely chopped fresh
rosemary
¼ teaspoon salt
1⁄8 teaspoon ground black pepper
½ (17.3-ounce) package frozen puff
pastry (1 sheet)
½ cup shredded Gruyère cheese
1 large egg
1 tablespoon water
- In a medium nonstick skillet, com-
bine butter and oil over medium-high
heat. When butter melts, add mush-
rooms, shallots, Worcestershire sauce,
rosemary, salt, and pepper. Reduce
heat to medium-low, and cook, stir-
ring occasionally, until mushrooms
are browned and tender. Let cool
completely. - Transfer mushroom mixture to a
cutting board, and using a chef’s knife,
fi nely chop. - Let puff pastry thaw just enough to
be able to roll up and encase fi lling.
(It should still be cold and fi rm.) Unroll
puff pastry sheet on a lightly fl oured
surface. Using a rolling pin, roll out
puff pastry to a 12x10-inch rectangle.
Spread mushroom mixture onto puff
pastry, leaving a 1-inch margin around
edges. Sprinkle evenly with cheese.
Starting at a long end, roll up pastry
fi rmly and evenly to encase ingredients
and form a cylinder. Tuck ends under.
Wrap securely in plastic wrap, and
refrigerate for 1 hour and up to a day.- Preheat oven to 400°. Line a rimmed
baking sheet with parchment paper. - Unwrap puff pastry cylinder. Using
a serrated bread knife in a gentle
sawing motion, cut 16 (¾-inch) slices
from puff pastry cylinder. Place slices 2
inches apart on prepared baking sheet. - In a small bowl, whisk together egg
and 1 tablespoon water. Brush slices
with egg wash. - Bake until golden brown, 13 to 15
minutes. Serve immediately.
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