We had a potluck at my office and instead of picking something up at Trader Joe’s like I usually do I decided to actually make something. Frozen Puff Pastry makes it easy to make almost anything impressive. A little truffle oil and voila, gourmet nibbles. These were a hit.
Shitake Asiago Pinwheels
2 lbs fresh shitakes or other flavorful mushrooms – diced finely
1 medium potato, peeled and cooked
3 T butter
3 cloves garlic, minced
¼ C white wine
¼ C Heavy Cream
1 ½ cups grated Asiago or other hard cheese
4 sheets frozen puff pastry
Take two boxes of frozen puff pastry out of the freezer to defrost at least an hour before you start.
Mash cooked potato with plenty of salt, butter and cream until smooth. Allow to cool.
Preheat oven to 400F.
Heat butter in sauté pan and throw in mushrooms so that they are in one even layer.
Leave them alone and toss occasionally till almost brown.
Add garlic and continue to cook for a few minutes.
Add salt and fresh thyme to taste.
Stir in white wine to deglaze pan, add black pepper and nutmeg and allow to cook for a few minutes.
Turn heat down to low and add heavy cream, stirring to incorporate.
Add a drizzle of truffle oil and then stir mixture into mashed potato. Adjust seasoning to taste.
Carefully lay sheet of defrosted puff pastry out on a lightly floured surface. Roll out to roughly 12 x 12 inch square.
Spread the ¼ of the potato/mushroom mixture out to thinly cover the entire surface of pastry sheet. Sprinkle grated cheese thinly over filling.
Roll the puff pastry like a jelly roll and pinch to seal at the seam. Cut the roll into ½ inch thick slices and place on cookie sheet. Sprinkle a little more cheese on top.
Bake until golden brown and crispy. About 15 minutes.
Cool on wire rack.