SAVORY MUSHROOM AND PARMESAN PALMIERS
Store-bought puff pastry makes these savory "elephant ears" an easy bite-size appetizer for your next party.
Provided by Union Square Events
Categories Appetizer Mushroom Parmesan Shallot Garlic Wine Tarragon Thyme Party Phyllo/Puff Pastry Dough Christmas New Year's Eve Oscars Christmas Eve Sugar Conscious Vegetarian Pescatarian Kosher Cheese Week
Yield 48 palmiers
Number Of Ingredients 20
Steps:
- Heat oil in a large, deep skillet. Add mushrooms, shallots, and garlic and cook over medium-high, stirring frequently, until just beginning to brown, about 15 minutes. Tie bay leaves, rosemary, thyme, and tarragon together in a bundle with kitchen string and add to skillet. Add wine, Marsala, and 1/4 cup plus 2 Tbsp. water and cook, stirring occasionally, until liquid is evaporated, about 30 minutes. Remove herb bundle and stir panko, Parmesan, salt, and pepper into the mushroom mixture. Transfer mixture to a food processor and purée until smooth. Let cool to room temperature.
- On a lightly floured surface, roll puff pastry to a 9"x15" rectangle. Place on a parchment-lined rimmed baking sheet and freeze until firm, about 5 minutes. Spread mushroom purée evenly on puff pastry. Starting from one of the long sides, tightly roll pastry until you reach the middle. Repeat on other side. Gently stretch the log to 18" and freeze until firm, about 1 hour.
- Preheat oven to 400°F and arrange racks in lower and upper thirds of oven. Line a second rimmed baking sheet with parchment. Cut the log in half crosswise, and cut each segment into 1/4" slices using a large sharp knife. Arrange slices on baking sheets at least 1" apart; brush with oil and sprinkle with flaky salt. Bake, rotating sheets top to bottom and back to front halfway through, until palmiers are golden and crisp, about 30 minutes. Let cool completely on baking sheets.
- Do ahead
- Pastry logs can be made up to 1 week ahead; store wrapped in plastic in the freezer. Palmiers can be baked up to 1 week ahead; store in an airtight container at room temperature, and re-crisp in a 325°F oven for 8-10 minutes before serving.
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 also freeze well. -Judy Lock, Panhandle, Texas
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- 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 1 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. , Freeze option: Freeze cooled appetizers in freezer containers, separating layers with waxed paper. To use, preheat oven to 400°. Reheat appetizers on a greased baking sheet until crisp and heated through.
Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 52mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.
MUSHROOM PALMIERS RECIPE
Enjoy the delicious, zesty flavor of this Mushroom Palmiers Recipe. With fresh mushrooms, parmesan cheese, chives and Italian dressing all wrapped up in a golden brown pastry dough, this Mushroom Palmiers Recipe is the perfect addition to an appetizer table.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 1h3m
Yield 18 servings
Number Of Ingredients 5
Steps:
- Use pulsing action of food processor to process mushrooms until finely chopped. Heat dressing in large nonstick skillet on medium-high heat. Add mushrooms; cook 4 min. or until liquid is cooked off, stirring frequently. Cool 5 min.; stir in cheese and chives.
- Unfold pastry on lightly floured cutting board; spread with mushroom mixture. Cut crosswise into 3 strips.
- Roll in both short sides of one strip until coils meet in center. Brush dough lightly with water in center where coils meet; press lightly to secure. Place, upside down, on baking sheet. Repeat with remaining pastry strips. Freeze 30 min.
- Heat oven to 425ºF. Transfer pastry rolls to cutting board. Cover baking sheet with parchment; spray with cooking spray. Cut each pastry roll crosswise into 6 pieces; place, cut sides down, on prepared baking sheet.
- Bake 16 to 18 min. or until lightly browned. Cool 1 min. Transfer to wire racks; cool completely.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
MUSHROOM PALMIERS
I first had these at my first married "grown up" party, newly-wed and going to hubby's work party. I was 19 years old, and scared to death! But these treats were delicious and led to a conversation with the boss's wife about different varieties of mushrooms....these definitely eased my way into the scary grown-up world! Usually, Palmiers are a sweet treat. Instead, this is a delicious appetizer, and is really unique, in that they turn out in a figure 8. The steam created by the moisture in the butter and mushrooms causes the dough to puff, making this flaky pastry even more flaky! Prep time does not include thawing time for the pastry sheets, but does include the chilling time!
Provided by breezermom
Categories < 4 Hours
Time 1h40m
Yield 5 dozen
Number Of Ingredients 13
Steps:
- Saute mushrooms, onion, and garlic in butter in a skillet over medium heat, stirring constantly, until the liquid evaporates and the vegetables are tender. Add the flour, thyme, and lemon juice; cook, stirring constantly, for 2 minutes. Stir in the salt and pepper; let cool.
- Place 1 pastry sheet on your work surface; spread 1/3 of the mushroom mixture evenly over the pastry. Roll up the pastry, jellyroll fashion, starting at the short side, ending at the middle of the pastry. Roll up the remaining pastry, starting at the remaining short side until both rolls meet.
- Repeat the procedure twice with the remaining puff pastry and mushroom mixture. Cover and chill at least 1 hour, or until firm.
- Once the rolls are firm, cut crosswise into 1/4 inch thick slices. The slices will resemble a figure 8 if rolled correctly.) Place the slices, cut side down, 1 inch apart on ungreased baking sheets. Combine eggs and water in a small bowl, stirring well. Brush slices with the egg mixture. Bake at 400 degrees for 20 minutes or until golden. Serve warm.
SAVORY MUSHROOM AND PARMESAN PALMIERS RECIPE - (4.7/5)
Provided by á-4084
Number Of Ingredients 20
Steps:
- Heat oil in a large, deep skillet. Add mushrooms, shallots, and garlic and cook over medium-high, stirring frequently, until just beginning to brown, about 15 minutes. Tie bay leaves, rosemary, thyme, and tarragon together in a bundle with kitchen string and add to skillet. Add wine, Marsala, and 1/4 cup plus 2 Tbsp. water and cook, stirring occasionally, until liquid is evaporated, about 30 minutes. Remove herb bundle and stir panko, Parmesan, salt, and pepper into the mushroom mixture. Transfer mixture to a food processor and purée until smooth. Let cool to room temperature. On a lightly floured surface, roll puff pastry to a 9"x15" rectangle. Place on a parchment-lined rimmed baking sheet and freeze until firm, about 5 minutes. Spread mushroom purée evenly on puff pastry. Starting from one of the long sides, tightly roll pastry until you reach the middle. Repeat on other side. Gently stretch the log to 18" and freeze until firm, about 1 hour. Preheat oven to 400°F and arrange racks in lower and upper thirds of oven. Line a second rimmed baking sheet with parchment. Cut the log in half crosswise, and cut each segment into 1/4" slices using a large sharp knife. Arrange slices on baking sheets at least 1" apart; brush with oil and sprinkle with flaky salt. Bake, rotating sheets top to bottom and back to front halfway through, until palmiers are golden and crisp, about 30 minutes. Let cool completely on baking sheets. Do ahead Pastry logs can be made up to 1 week ahead; store wrapped in plastic in the freezer. Palmiers can be baked up to 1 week ahead; store in an airtight container at room temperature, and re-crisp in a 325°F oven for 8-10 minutes before serving.
MUSHROOM PALMIERS
Yield 4-5 dozen
Number Of Ingredients 11
Steps:
- In food processor, finely chop mushrooms. Transfer to plate and set aside. Add onion to food processor and finely chop. In large skillet, melt butter over medium heat. Add mushrooms and onion and cook until juice evaporates, stirring occasionally, about 8 minutes. Add flour, lemon juice, thyme, and Tabasco. Season with salt and pepper to taste. Reduce heat to low and cook about 2 minutes. Set aside to cool. Preheat oven to 400 degrees. Place 1 unfolded pastry sheet on flat surface. Spread evenly with 1/3 of the mushroom mixture. Roll up from both long edges into center, pressing 2 rolls together. Repeat with remaining 2 pastry sheets. Wrap tightly in plastic wrap and freeze 1 hour. (May be prepared to this point and frozen. Let thaw partially before proceeding.) Slice into ¼ inch thick slices, using serrated knife. Place, cut side down, on ungreased baking sheet, 1-inch apart. In small bowl, combine eggs and water and whisk to blend. Brush over tops of Palmiers and bake 18-20 minutes.
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