Print Options

Back to Mushroom Palmiers >

Include these items:

Select reviews >

Taste of Home Logo

Mushroom Palmiers

 Mushroom Palmiers
I found this recipe while working at a small-town museum in West Texas. It was the appetizer for a fundraiser a long, long time ago, and it’s still a huge hit at parties. Frozen puff pastry helps make it easy and impressive. The palmiers freeze well too. —Judy Lock, Panhandle, Texas
48 ServingsPrep: 20 min. + cooling Bake: 15 min./batch

Ingredients

  • 2 tablespoons butter
  • 3/4 pound fresh mushrooms, finely chopped
  • 1 small onion, finely chopped
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 3/4 teaspoon lemon juice
  • 3/4 teaspoon hot pepper sauce
  • 1/4 teaspoon salt
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 egg
  • 2 teaspoons water

Directions

  • In a large skillet, heat butter over medium heat. Add mushrooms and
  • onion; cook and stir until tender. Stir in thyme, lemon juice, hot
  • pepper sauce and salt. Cool completely.
  • Unfold one pastry sheet. Spread half of 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 slices. Repeat with remaining pastry and mushrooms.
  • Place on greased baking sheets. In a small bowl, whisk egg and water;
  • brush over pastries. Bake at 400° for 15-20 minutes or until
  • golden brown. Serve warm or at room temperature. Yield: 4 dozen.