Best Mushroom And Herb Rolls Recipes

WILD MUSHROOM SOUP WITH ARUGULA AND WALNUTS AND PARMESAN-CRUSTED ROLLS WITH HERB BUTTER

Steps:

• Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.
• Break dough into 8 equal pieces and roll each piece into a thick rope shape. Twist each 'rope' piece into a knot. Place balls on prepared baking sheet and spray with cooking spray. Sprinkle with Parmesan to coat surface. Bake 8 minutes, until golden brown.
• Meanwhile, melt butter in a large stock pot over medium heat. Add mushrooms, onion and garlic and cook 5 minutes. Add thyme and cook 1 minute. Add chicken broth and wine and bring to a simmer, about 1 minute. Simmer 5 minutes.
• While soup is simmering, blend softened butter with chopped fresh parsley and salt and pepper. Remove Parmesan knots from the oven.
• Remove soup from the heat and, using an immersion or stand blender, puree until smooth Return the soup to low heat, add milk and andouille sausage and simmer 1 minute to heat through.
• Ladle soup into bowls and top with arugula and walnuts. Serve rolls on the side with parsley butter.

MUSHROOM AND HERB ROLLS

Steps:

• Preheat the oven to 425 degrees F.
• In large skillet, sauté shallot or onion in butter until soft, about 5 minutes.
• Add mushrooms and lemon juice to skillet and cook until mushrooms are soft and juices have absorbed.
• Add herbs, mix well and set aside to cool.
• Add cream cheese to cooled mushrooms and mix well. Adjust seasonings to taste.
• Roll out puff pastry to 10x12-inch rectangle.
• Spread filling over pastry.
• Cut pastry into fifteen 2x4-inch rectangles.
• Roll up each rectangle and brush with egg wash.
• Place seam side down on ungreased baking sheet.
• Bake until golden, about 15 minutes.
• Serve immediately.