Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive or vegetable oil
1 1/4 c Frozen chopped onions
2 tb Olive or vegetable oil
1 lb White mushrooms; trimmed --
Wiped, finely chop
(See NOTE)
2/3 c Grated Parmesan cheese
2 ts Dried chervil leaves --
Crumbled
Salt
Freshly ground black pepper
1 lb All-butter puff pastry --
Defrosted according
pk Directions

IN A LARGE HEAVY SKILLET, heat 2 tablespoons of oil over medium-high
heat until hot but not smoking. Add the onions and saute them until
just limp, about 3 to 4 minutes. Add the remaining oil, then stir in
the mushrooms. Adjust the heat to high and cook t Flatten each roll
slightly by pushing gently on the sides so the spirals will be
oval-shaped, and refrigerate until the pastry is firm, at least 2
hours. This may be done up to 4 days ahead of time. Preheat oven to
375F, and line a cookie sheet (or 2 if you have them) with baking
parchment. Remove the rolls from the refrigerator as you are ready to
cut them. With a sharp knife, cut the rolls crosswise into 3/8-inch
slices. Place each oval onto the parchment, leaving 1 1/2 inches of
space between them. Transfer the pan(s) to the middleof the oven, and
bake until the tops are lightly browned. With a spatula, tu

NOTE: If using your food processor to chop mushrooms, you will be far
more successful if you pulse them several times to reach the desired
consistency rather than let the machinerun. Over-processed mushrooms
are often watery and will not brown.

JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK

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