Crispy Mushroom Pinwheels Food

MUSHROOM PINWHEELS RECIPE

Steps:

• Preheat oven to 400 degrees then line a baking sheet with parchment paper. Heat butter and olive oil together in a large skillet over medium-high heat. Add mushrooms then cook, stirring only as needed for about 8-10 minutes, until mushrooms are golden brown and tender.
• Add garlic, salt, pepper and thyme then cook for 2 additional minutes then transfer mushrooms to a plate or tray and let them to come to room temperature. Unfold puff pastry sheet on a lightly-floured surface then pinch together seams. Roll out slightly to form a 12" x 12" square then brush top with beaten egg.
• Top with grated cheeses, leaving a ¼" border around the edges. Coarsely chop the cooled mushrooms and spread them evenly over cheese. Roll puff pastry up jelly-roll-style into a 12"-long cylinder, allowing the egg along the top border to glue the pastry together at the seam.
• If pastry becomes sticky, place in refrigerator for 30 minutes to chill. Otherwise, cut log into ¾"-thick slices then space pinwheels as far apart as possible on prepared baking sheet. Brush each pinwheel with remaining egg then sprinkle with Parmesan cheese and a light dusting of garlic salt.
• Bake for about 20 minutes until golden brown and crispy. Let cool slightly and serve warm.

MUSHROOM PASTRY PINWHEELS

Steps:

• Preheat oven to 400°. In a large skillet, saute mushrooms in butter until tender. Add shallot, garlic and thyme; saute 4-5 minutes longer., Stir in the wine, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until liquid is reduced by three-fourths. Remove from the heat; set aside., On a lightly floured surface, unfold pastry. Roll into a 14x9-in. rectangle. Spread cheese over pastry; top with mushroom mixture. Roll up jelly-roll style, starting from a short side; pinch seam to seal. Cut into 3/4-in. pieces., Place 2 in. apart on a parchment paper-lined baking sheet. Bake for 16-18 minutes or until golden brown. Serve warm.

CRISPY MUSHROOM PINWHEELS

Steps:

• Heat butter in large skillet over medium heat.
• Add mushrooms and onion and cook stirring frequently for 13 minutes until liquid evaporates and mushrooms are tender.
• Stir in flour, thyme, salt, pepper and lemon juice.
• Cook, stirring for 2 minutes or until thickened.
• Let cool.
• Unfold pastry sheet on lightly floured work surface.
• Spread 1/3 of mushroom mixture over pastry.
• Roll up pastry.
• Cover and chill for 1 hour.
• Repeat with remaining 2 pastry sheets and mushroom mixture.
• Heat oven to 400 degrees.
• Cut chilled pastry crosswise into ¼-inch thick slices about 32 slices per roll.
• Place cut side down, 1-inch apart from ungreased baking sheets.
• Stir egg and water in small bowl.
• Brush slices with egg wash, without letting wash drip down sides.
• Bake for 15 minutes or until golden.
• Serve warm.
• NOTE: Unbaked and uncut filled rolls can be refrigerated a day ahead or be frozen up to 3 weeks.
• Then thaw in refrigerator and cut and bake as above directions.

MUSHROOM PINWHEELS

Steps:

• To make Mushroom Filling:.
• Heat olive oil in a skillet over medium-high heat. Add onion; cook 2 minutes, stirring frequently. Add mushrooms; cook 5 minutes, stirring occasionally. Stir in 1 tablespoon sesame seeds, garlic salt and black pepper. Remove from heat; drain any excess liquid. Let cool.
• Combine 2/3 cup flour, undissolved yeast and salt. Heat water, milk and olive oil until very warm (120º to130ºF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
• Roll dough to 16 x 9-inch rectangle. Spread evenly with Mushroom Filling, then sprinkle with cheese. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. Mix egg white with water; brush on all sides of dough. Sprinkle with sesame seeds. Cut into 12 equal portions. Place, cut sides up, on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
• Bake at 375ºF for 20 to 25 minutes or until done. Serve warm.

COLD PIZZA PINWHEELS

Steps:

• Mix together all ingredients except for tortilla shells.
• Spread mixture over tortilla shells.
• Roll tortillas up and chill.
• Before serving, cut into bite-sized portions.

PARTY BLT PINWHEELS

Steps:

• In small bowl, mix mayonnaise, cream cheese, salsa and mustard until well blended. Stir in bacon.
• Spread mixture evenly over tortillas. Top with tomatoes and lettuce. Tightly roll up tortillas and wrap individually in plastic wrap and refrigerate at least 1 hour but no longer than 8 hours. Cut into one inch slices.

BAKED CRISP-COATED MUSHROOMS

Steps:

• Heat oven to 450 degrees F.
• Line a jelly roll pan with foil.
• In small bowl, combine egg, onion and hot pepper sauce; blend well.
• Place flour in plastic bag.
• Place crushed cracker crumbs in shallow pan.
• Place mushrooms in bag with flour; shake to coat.
• For each mushroom, shake off excess flour. Dip each into egg mix; coating well.
• Dip or roll in crumbs.
• Place on foil-lined pan.
• Spray lightly with oil.
• Bake for 8-12 minutes or unti hot and crisp.
• To re-heat: Allow mushroom to thaw; bake as directed.
• Note: Can substitute broccoli florets for mushrooms.