Spicy Mushroom Swirls
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!
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.1 sheet frozen puff pastry
- 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.1 ounce dried mushrooms, 1 medium dried chile pepper
- 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.1 tablespoon olive oil
- Add the shallots and garlic, then sauté until soft, about 5 minutes.2 tablespoons shallots, 2 cloves garlic
- 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.Kosher salt, freshly ground pepper
- 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.2 tablespoons egg substitute, ½ tablespoon water
- 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.½ cup Parmesan-Reggiano cheese
- 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.
Notes
This recipe is for 8 servings. Each serving is 2 pinwheels.
Leftovers can be stored covered in the refrigerator for up to a week.
Be sure to let the pinwheels cool completely before storing to avoid condensation.
Nutrition Info Per Serving
Nutrition Facts
Spicy Mushroom Swirls
Serving Size
2 swirls
Amount per Serving
Calories
226
% Daily Value*
Fat
15
g
23
%
Saturated Fat
4
g
20
%
Trans Fat
0
g
Polyunsaturated Fat
0
g
Monounsaturated Fat
0
g
Cholesterol
4
mg
1
%
Sodium
183
mg
8
%
Potassium
0
mg
0
%
Carbohydrates
18
g
6
%
Fiber
1
g
4
%
Sugar
0
g
0
%
Protein
5
g
10
%
Vitamin A
0
IU
0
%
Vitamin C
0
mg
0
%
Calcium
0
mg
0
%
Iron
0
mg
0
%
Net carbs
17
g
* Percent Daily Values are based on a 2000 calorie diet.