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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


  • 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


  • Preheat oven to 400°. 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 15-20 minutes or until golden brown. Serve
  • warm or at room temperature. Yield: 4 dozen.