Mushroom Palmiers

Mushroom Palmiers -md (640x480)

I made these mushroom palmiers to take to Christmas dinner at our friends’ house. They were a delicious and easy appetizer. The flaky pastry and the savory mushroom filling makes for a nice combination. I like that they can be served at room temperature.

Mushroom Palmiers

3 tablespoons butter
1 package (8 ounces) fresh mushrooms
1 small onion, finely chopped
1 teaspoon lemon juice
1 teaspoon hot pepper sauce (I like Texas Pete)
salt and pepper, to taste
1/2 package frozen puff pastry, thawed (recommended  Pepperidge Farm)

In a large skillet, heat butter over medium heat. Add mushrooms and onion; cook and stir until tender. Stir in lemon juice, hot pepper sauce and salt. Cool completely.

Unfold one pastry sheet. Spread the mushroom mixture to within 1/2 in. of edges. Roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Cut into 24 equal slices.

Place slices on greased baking sheets. Bake at 400° for 15-20 minutes or until golden brown. Serve warm or at room temperature.

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