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Looking for an easy-to-make appetizer for all your Fall gatherings? Look no further than these Smoky Mushroom Pinwheels! These savory bites combine the flaky goodness of puff pastry with a flavorful filling of sautéed mushrooms, shallots, and Gruyere cheese. The real star of the show, however, is my small batch Smoky Mushroom spice blend. This handcrafted mixture of wild mushrooms, sage, brown sugar, and smoked paprika adds a smoky, earthy depth of flavor that elevates the dish to new heights. With just a few simple ingredients and minimal effort, you can create these delicious pinwheels that are sure to impress your guests.
Let's get baking, shall we?
Smoky Mushroom Pinwheels
Makes about 3 dozen pinwheels
Ingredients:
3 tablespoons unsalted butter
8 ounces mixed mushrooms, finely chopped
1 medium shallot, minced
2 teaspoons Smoky Mushroom
¼ cup dry white wine
1 cup grated Gruyere cheese
1 large egg lightly beaten
1 puff pastry sheet from 17.3 ounce package, thawed
Directions:
Heat a large skillet over medium heat. Melt butter then add minced mushrooms, shallot, and Smoky Mushroom. Stir to combine. Add wine, stir, and cook until mushrooms are soft and most of the liquid has been absorbed. Transfer mixture to a mixing bowl and allow to cool completely before stirring in cheese.
On a lightly floured surface, unfold the puff pastry and cut in half lengthwise (so that you have two long, skinny pieces of pastry). Place one of the pastry pieces in front of you with a long edge facing you. Using a lightly floured rolling pin, roll out the pastry until the rectangle is closer to a square shape. Brush the edge furthest from you with some beaten egg. Spread half of the mushroom mixture evenly across the pastry, stopping about a half inch before you reach the edge you brushed with egg. Starting with the edge nearest you, roll the pastry into a log. Wrap the log in parchment paper, twisting the ends to hold it in place. Repeat with second half of pastry so that you have two logs. Chill logs in the refrigerator until firm, at least 2 hours and up to 2 days.
Preheat oven to 400F with rack in the middle. Line a baking sheet with parchment. Remove one log from its parchment wrapper and slice crosswise into 1/2-inch pinwheels. Arrange slices on baking sheet, leaving about 1 inch between slices. Repeat with remaining log. Bake about 15 minutes, until pastry is golden brown. Serve warm or at room temperature.
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