November is stressful. First of all, it’s suddenly freezing. Thanksgiving is next week, everyone is panicking and it’s like dark at 3 pm – cue #SAD #ohthedrama BUT good thing #APWU is here to help you make your holiday menus a cinch! We ate about a hundred of these in the #testkitchen so add seasonal weight gain to the list… Mushroom Pinwheels
Mushroom Pinwheels
- 6 cups diced Baby Bella mushrooms
- 4 tbsp butter
- 1/2 cup minced sweet onion
- 1/2 tsp salt
- 1/2 tsp freshly chopped thyme
- 3 tbsp Woodford Reserve Bourbon
- 1 tbsp fresh chopped parsley
- 6 oz grated Havarti cheese
- 3 tbsp grated Parmesan cheese
- 1 box frozen puff pastry sheet
- Fresh cracked black pepper to taste
- 2 beaten eggs
Remove pastry sheets from freezer and allow to thaw based on provided instructions. Grate Havarti cheese and set aside. Heat large sauté pan to medium. Melt butter; add onion, mushrooms, salt. Sauté mushrooms and onions for approximately 10 minutes or until slightly golden brown. Add bourbon and cook for an additional 5 minutes until bourbon has evaporated; stirring regularly. Taste for salt. Set aside to cool. Roll pastry dough into a uniform rectangle about 10 by 12 inches. Spread the mushroom filling over the surface of the pastry, evenly distribute Havarti cheese, sprinkle with Parmesan and fresh parsley. Roll pastry dough jelly roll-style starting with the long side. Refrigerate the roll for about 20 minutes before slicing into 1/4-inch rounds. Place pinwheels on a parchment-lined baking sheet and brush each pinwheel with egg wash. Bake at 425° F for 12 to 15 minutes until golden brown; garnish with fresh parsley and serve warm. Enjoy!
