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5 tablespoons butter or margarine
Melt butter in heavy large skillet over medium-high heat. Add mushrooms and onions and cook until juices evaporate, stirring occasionally, about 8 minutes.
Mix in lemon juice, then flour and thyme. Stir 2 minutes. Season with salt and pepper. Cool.
Spread 1/3 of mushroom mixture evenly over 1 pastry sheet. Starting from one short side, roll up jelly-roll fashion to center. Starting at second short side, roll up to center. Press two sides together and transfer to baking sheet. Repeat with remaining pastry sheets and mushrooms. Cover; chill until firm, at least 1 hour or overnight. (Can be prepared 1 week ahead and frozen. Thaw slightly before continuing.)
Preheat oven to 400°F.
Using serrated knife, slice pastry into 1/4" thick slices. Arrange cut side down on ungreased baking sheets, spacing 1" apart. (Can be prepared 1 day ahead. Wrap tightly and refrigerate.) Brush with egg-water mixture. Bake until golden brown, about 20 minutes. Serve warm.
Poster's Notes:
These look impressive, like you worked hard on them, but they are good and they are delicious. I believe that I got it from a magazine (a long time ago). I love the fact that you can make them well ahead of time, freeze them raw and them just pop them in the oven.
Posted by Bobbie Nussbaum
Nutritional Info Per Serving: N/A
18 ounces mushrooms, finely chopped
1-1/2 medium onions, finely chopped
3/4 teaspoon fresh lemon juice
2 tablespoons all purpose flour
1-1/2 teaspoons dried thyme, crumbled
Salt
Freshly ground pepper
3 frozen puff pastry sheets, thawed
2 eggs, beaten with
4 teaspoons water
I've always used margarine instead of the butter.