These spicy mushroom pinwheels are a delicious savory pastry that can be enjoyed as an appetizer or snack. They’re perfect to hold over guests before a big dinner!
Whenever I have friends and family over for a big dinner or Thanksgiving, someone always wanders into the kitchen to ask when dinner will be ready. But really, I know they just want to sample something.
If this happens to you too, then I have the perfect solution. Instead of letting them poke around in your pots, feed them one of these spicy mushroom pinwheels and send them on their way!
These delicious and savory pastries are the perfect way to tide over guests. They make a fantastic appetizer for any occasion.
Even finicky eaters love them. I never eat mushrooms, but the first time I made these pastries, I enjoyed them so much that I ate two!
How to make spicy mushroom pinwheels
This recipe may look longer, but the overall process is quite simple. We’ll prep the ingredients, sauté everything, then assemble the pastries. After that, just slice and bake!
Here are the step-by-step details:
Step 1: Thaw the frozen puff pastry at room temperature for about 45 minutes or until it’s soft and easy to handle.
Step 2: Place the dried mushrooms in a medium bowl and the chile pepper in a small bowl. Cover both with boiling water. If the chile floats, place something heavy on top to keep it submerged.
Step 3: Allow the mushrooms and chile to rehydrate for 30 minutes, then drain the water.
Step 4: Place the mushrooms on a double layer of paper towels and roll it up to extract as much water as possible. Split the chile lengthwise and remove the stem and seeds.
Step 5: Finely chop the chile and mushrooms.
Step 6: Heat a medium sauté pan over medium heat. Once hot, add the olive oil.
Step 7: Add the shallots and garlic, then sauté until soft, about 5 minutes.
Step 8: Add the mushrooms and chile, then cook until the mushrooms are soft, about 5 more minutes. Season with salt and pepper and remove from heat.
Step 9: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Step 10: Place the pastry on a lightly-floured surface. Use a rolling pin to smooth out the pastry and get rid of any folds.
Step 11: In a small bowl, combine the egg substitute and water. Brush a thin layer of the egg mixture on top of the pastry.
Step 12: Spread the mushroom mixture onto the pastry, stopping a ½-inch away from the edges.
Step 13: Reserve about 2 tablespoons of the cheese, then sprinkle the rest on top of the mushrooms.
Step 14: Roll up the pastry, jelly-roll style, then brush the seam with the egg mixture.
Step 15: Using a serrated knife, slice the roll into ½-inch wide slices. You should end up with about 16 pieces. Place the slices, cut-side down, on the prepared baking sheet.
Step 16: Brush with the egg mixture, sprinkle with the remaining cheese, then place in the oven and bake for 15-17 minutes or until the pastry is golden brown.
These mushroom pastries can be served hot or at room temperature. I definitely recommend trying one hot out of the oven… just don’t burn your mouth!
Variations for this recipe
I noted in the recipe below that I like to use black trumpets and matsutakes for the mushrooms and a puya for the chile pepper. However, if you would like to use different mushrooms or chile peppers, you absolutely can!
You can also adjust the amount of chile pepper you use based on how spicy you’d like your pastries to be. I only used one puya chile, but I almost wished that I’d used two for a little extra heat.
On the other hand, if you have any picky eaters or kids joining in, you could reduce or omit the chile pepper.
Puff pastry nutrition
These savory puff pastries are absolutely delicious. That’s why it’s important to keep in mind that they do have a decent amount of calories.
Each swirl has a little more than 100 calories. So if you end up eating four or five, that’s enough calories for a full meal!
That’s why you might want to let your guests know to enjoy one or two, but don’t consume the whole plate! That will certainly spoil their dinner.
Storage
If you find yourself with leftovers, you can store them covered in the refrigerator for up to a week.
Just be sure to let these pastry swirls cool completely before you cover them. If you try to store them while they’re still hot, the condensation will make the pastry soggy.
Other hearty appetizer recipes
Looking for a few more appetizer recipes to keep your family or your guests happy while you cook? Here are a few delicious recipes I think you’ll enjoy — make sure to steal a bite or two for yourself!
- Goat Cheese Bites with Pistachios
- Holiday Cheese Ball Wreath
- Zucchini Roll-Ups with Goat Cheese and Peppers
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Spicy Mushroom Swirls
Ingredients
- 1 sheet frozen puff pastry
- 1 ounce dried mushrooms (I use black trumpets and matsutakes)
- 1 medium dried chile pepper (I use a puya)
- 1 tablespoon olive oil
- 2 tablespoons shallots (minced)
- 2 cloves garlic (minced)
- Kosher salt
- freshly ground pepper
- 2 tablespoons egg substitute
- ½ tablespoon water
- ½ cup Parmesan-Reggiano cheese (finely shredded, divided)
Instructions
- Thaw the frozen puff pastry at room temperature for about 45 minutes or until it’s soft and easy to handle.
- Place the dried mushrooms in a medium bowl and the chile pepper in a small bowl. Cover both with boiling water. If the chile floats, place something heavy on top to keep it submerged.
- Allow the mushrooms and chile to rehydrate for 30 minutes, then drain the water.
- Place the mushrooms on a double layer of paper towels and roll it up to extract as much water as possible. Split the chile lengthwise and remove the stem and seeds.
- Finely chop the chile and mushrooms.
- Heat a medium sauté pan over medium heat. Once hot, add the olive oil.
- Add the shallots and garlic, then sauté until soft, about 5 minutes.
- Add the mushrooms and chile, then cook until the mushrooms are soft, about 5 more minutes. Season with salt and pepper and remove from heat.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Place the pastry on a lightly-floured surface. Use a rolling pin to smooth out the pastry and get rid of any folds.
- In a small bowl, combine the egg substitute and water. Brush a thin layer of the egg mixture on top of the pastry.
- Spread the mushroom mixture onto the pastry, stopping a ½-inch away from the edges.
- Reserve about 2 tablespoons of the cheese, then sprinkle the rest on top of the mushrooms.
- Roll up the pastry, jelly-roll style, then brush the seam with the egg mixture.
- Using a serrated knife, slice the roll into ½-inch wide slices. You should end up with about 16 pieces. Place the slices, cut-side down, on the prepared baking sheet.
- Brush with the egg mixture, sprinkle with the remaining cheese, then place in the oven and bake for 15-17 minutes or until the pastry is golden brown.
You had me at puff pastry. Now I need to go wrap up some mushrooms.