Mushroom Duxelle Pinwheels

These pinwheels disappear before the tray hits the table. Mushrooms cooked down to a deep, concentrated paste with cognac and thyme, rolled into buttery puff pastry and sliced into golden rounds. Simple enough for a weeknight. Impressive enough for a dinner party.

Chef Clayton Allen

Makes 24 pinwheels

Ingredients

•     1 lb mixed mushrooms, roughly chopped

•     4 Tbsp unsalted butter

•     2 shallots, finely sliced

•     2 tsp thyme leaves, minced

•     1/2 cup cognac or brandy

•     Kosher salt

•     Black pepper

•     1 pack puff pastry

•     1 egg, beaten for egg wash

Method

1.    Pulse mushrooms in a food processor until finely chopped.

2.    Cook in butter over medium-high heat until all moisture evaporates.

3.    Add shallots and thyme. Cook until softened.

4.    Deglaze with cognac and reduce until nearly dry. Cook to a thick, paste-like consistency.

5.    Season with salt and pepper. Chill for 15 minutes. Preheat oven to 375°F.

6.    Roll out puff pastry to one even layer. Spread duxelles evenly, leaving a 1/2 inch uncovered along one long edge.

7.    Brush the bare edge with egg wash. Roll into a tight spiral log, finishing on the egg-washed edge to seal.

8.    Refrigerate the roll for 20 minutes to firm up.

9.    Slice into 1/2-inch rounds. Place on a parchment-lined baking sheet. Brush with remaining egg wash.

10. Bake until deep golden brown, 25-30 minutes. Serve warm.

Note: The duxelles can be made a day ahead. The roll can also be frozen before slicing and baked straight from frozen. Add 5 minutes to the bake time.