You have to admit, sometimes Jean Paré really knows her stuff. Like when it comes to these appetizers. I’ve made palmiers before, but always sweet ones.
These were amazing. Hubby loved them. There’s just something delicious and unbeatable about the combination of cooked mushrooms and onions.
Recipe courtesy of Company’s Coming Starters.
Savory Mushroom Palmiers
Servings: 48 pieces
Ingredients
- 2 tsp cooking oil
- 1 cup finely chopped onion
- 1 tsp butter
- 2 cups finely chopped fresh mushrooms
- 4 tsp all-purpose flour
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/4 tsp garlic powder
- 1/4 cup sour cream
- 1/2 397g pkg frozen puff pastry, thawed
Instructions
- Heat oil in pan over medium-high heat. Add onion. Sauté until soft. Spoon into a small bowl and set aside.
- Add butter and mushrooms to pan. Sauté until golden. Add onion to mushrooms. Sprinkle with flour, salt, pepper, and garlic powder. Mix well. Stir in sour cream until mixture is thickened. Cool.
- Roll out pastry on a lightly floured surface to rectangle measuring 11 x 13 inches. Cut lengthwise down the center, forming 2 long rectangles. Divide mushroom and onion mixture between the 2 rectangles. Spread evenly, leaving 1/2 inch space down each side.
- Roll each long side to meet in center, just touching each other. Dampen pastry along each edge and press together lightly. Wrap in plastic wrap and chill for 30 to 40 minutes in the refrigerator (or 15 minutes in the freezer).
- Preheat oven to 375°F. Lightly grease a baking sheet.
- Cut each chilled roll into 24 slices, each slice about 1/2 inch wide. Arrange on prepared baking sheet., cut side down. Lightly press down with a spatula or your fingers.
- Bake in upper third of preheated oven for about 12 minutes until golden. Serve warm.
3 Comments
Megan
September 27, 2011 at 8:44 amI used to own a ton of Company’s Coming books. It was a collection my mom started and gave to me when I moved out. I had to sell them when we moved. These look tasty!
Paullett
October 26, 2015 at 11:13 pmThese look very good. If I wanted to make them in advance are they best made and frozen or frozen then baked?
Jacquelyn Bauer
October 29, 2015 at 11:50 amHi Paullett,
I think you could try it a few ways:
1) Freeze the roll whole, before slicing
2) Slick and freeze raw
3) Cook and freeze
I haven’t tried any of the above, so these are just guesses. Since you want to serve them warm, if you cook and freeze them you would have to re-heat them somehow and they would probably lose the flakiness from the puff pastry – but the flavour would still be delicious! Hope that helps!