mushroom appetizer
Aunt Mary served these yummy starters at Easter brunch today. We first tried these while visiting the Gregorys in Colorado during July 4 holiday last summer.
ingredients:
5 tablespoons butter
1 lb mushrooms, chopped
1 medium onion, finely chopped
¾ teaspoon lemon juice
2 tablespoons flour
2 teaspoons thyme
Dash of Worcestershire sauce
2 sheets puffed pastry thawed
Egg wash of 1 beaten egg and 1 tablespoon water
instructions:
Sauté mushrooms and onion in butter until soft and juices evaporate. Add remaining ingredients except pastry. Simmer for about 2 minutes. Spoon ½ of mushroom mixture onto each sheet of pastry. Roll pastry from the edges to the center, overlapping one edge. Refrigerate or may be frozen. When ready to serve, slice mushroom roll like cookies. Place flat side on a baking sheet and wash with egg mixture. Bake at 350 degrees for 20 minutes. Serve warm.
ingredients:
5 tablespoons butter
1 lb mushrooms, chopped
1 medium onion, finely chopped
¾ teaspoon lemon juice
2 tablespoons flour
2 teaspoons thyme
Dash of Worcestershire sauce
2 sheets puffed pastry thawed
Egg wash of 1 beaten egg and 1 tablespoon water
instructions:
Sauté mushrooms and onion in butter until soft and juices evaporate. Add remaining ingredients except pastry. Simmer for about 2 minutes. Spoon ½ of mushroom mixture onto each sheet of pastry. Roll pastry from the edges to the center, overlapping one edge. Refrigerate or may be frozen. When ready to serve, slice mushroom roll like cookies. Place flat side on a baking sheet and wash with egg mixture. Bake at 350 degrees for 20 minutes. Serve warm.
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