Little Mushroom Pinwheels

By • October 5, 2011 • 27 Comments

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Author Notes: This is the recipe that inspired my Little Spinach Pinwheels, but it's so easy I hesitated to post it earlier. This is my answer to those little mushroom turnovers with cream cheese pastry that my mom was so adept at making. It's another good appetizer to stash in the freezer and pull out when unexpected (or expected) company arrives.inpatskitchen

Food52 Review: This recipe is perfect for anyone looking for a simple yet elegant appetizer. I followed the recipe as written, except I used a combination of butter and olive oil, since I ran out of butter (I know! The horror!). Make sure you roll the puff pastry tightly -- because there is no creamy or cheesy binder, the mushrooms have a tendency to fall out of the sliced pieces as you transfer them to the pan unless the roll is very tightly wound. However, the finished result is one where the flavor of the deeply browned mushrooms really shines through. foxeslovelemons

Makes about 20 pinwheels

  • 12 ounces mushrooms (your choice), diced finely
  • 4 tablespoons butter
  • 1/8 teaspoon dried thyme leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 sheet puff pastry (from a 17.3-ounce package)
  • 1 egg beaten with 3 tablespoons water
  1. In a large sauté pan, melt the butter and add the diced mushrooms, thyme, salt, and pepper. Sauté until the liquid from the mushrooms evaporates and they become a little brown and caramelized. Set aside to cool.
  2. Take the puff pastry sheet and roll it into a uniform rectangle about 10 by 12 inches.
  3. Spread the mushroom filling over the surface of the pastry and then roll it jelly roll-style starting with the long side.
  4. Refrigerate the roll for about 20 minutes before slicing into 1/4-inch rounds. (Or wrap and freeze the roll for later use.)
  5. Place the little pinwheels on a parchment-lined baking sheet and dab each with a little of the egg wash.
  6. Bake at 425° F for 12 to 15 minutes and serve warm.
Jump to Comments (27)

Tags: appetizer, Buttery, mushrooms

Comments (27) Questions (0)

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6 days ago Andrea

Thank you for the wonderful recipe -- it's currently making the rounds with my French in-laws and their friends! :)

Dscn3274

6 days ago inpatskitchen

Thanks Andrea! So happy all are enjoying!

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7 days ago cypripedium

These are very pretty and very easy to make. Having heeded the instruction to dice the mushrooms very finely, I had no problems whatsoever with the filling falling out. Unfortunately, even though I used crimini mushrooms, I felt the flavor was a little flat. Next time I will add a little more thyme, and some sherry and Parmesan (as suggested by another reviewer) .

Dscn3274

7 days ago inpatskitchen

Thanks so much! I just love the parmesan addition!

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8 months ago daisy326

This looks great! If I want to make it the day ahead, should I bother freezing it or will it last in the fridge for 24 hours? If I should freeze it, should I defrost by transferring it from the freezer to the fridge? Thanks!

Dscn3274

8 months ago inpatskitchen

I'd stash in the freezer...the mushrooms could get a little "weepy" siting in the fridge that long. Place it in the fridge the morning that you want to serve. Even if it's not totally thawed it will slice better and be terrific. Hope you enjoy!

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8 months ago daisy326

Thanks!! I'm so excited to try these out! :)

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11 months ago wal

Made this yesterday with the added Parmesan but then added a drop of Sherry once the mushrooms had cooked and quickly reduced this until sticky, wonderful flavour addition, will have to make double the quantity next time as they only lasted minutes thanks for the recipe. Wal UK

Dscn3274

11 months ago inpatskitchen

Thank YOU wal!

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12 months ago tanteilonka

Huge hit and easy. Plan to defrost puff pastry enough to unroll, but not so much that it gets sticky. Refrigerate for an hour to form a solid, non-sticky log (or freeze for a bit). My oven - 400 degrees. Definitely use parchment paper. Can also make day before and freeze - huge time saver, just as good.

Used crimini and white mushrooms; want to experiment with different mixtures next time.

Dscn3274

12 months ago inpatskitchen

Thanks so much tanteilonka! So happy they were a hit!

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12 months ago dkkporter

Merry Christmas! Made this today and the only adjustment was to add a tablespoon of finely grated Parmesan to the mushrooms as they cooled. This is a seriously delicious and simple to make appetizer. Thanks so much inpatskitchen

Dscn3274

12 months ago inpatskitchen

So happy you enjoyed! The parm addition sounds wonderful..I'll have to try it soon. Happy new Year!!

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12 months ago Ceege

I have this recipe set aside to make for New Years Eve party this coming year. I would also like to make the Little Spinach Pinwheels mentioned in this article, but so far have not been able to find it on this site. Can you help me out? Thanks

Dscn3274

12 months ago inpatskitchen

Here's the link:
http://food52.com/recipes...
Sure hope you enjoy! Happy New Year!

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12 months ago Dan

Doesn't this have cream cheese as an ingredient? something is missing or the picture is of something else.

Dscn3274

12 months ago inpatskitchen

No cream cheese Dan...I think the light color you see is puff pastry.

Junechamp

about 1 year ago ChefJune

June is a trusted source on General Cooking.

I'm making these for Christmas Day! Have to say I'm more impressed by this appy than by either of the two finalists. Guess that's just my taste. If I'd been picking, inpatskitchen, you'd be up for the big prize.

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about 1 year ago inpatskitchen

Thanks so much June! You're too kind!

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about 1 year ago foxeslovelemons

Yay, I'm so glad this is a CP! I loved these when I tested them, and may have eaten far, far too many of them ;)

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about 1 year ago inpatskitchen

Thanks so much for testing and for writing such a lovely review! I'm so glad you enjoyed them!

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over 2 years ago JanetFL

I have just saved this recipe as well as your Little Spinach Pinwheels. Both sound wonderful and I love the make-ahead aspect. Thank you for sharing.

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almost 3 years ago KC Cooks

These are soooo yummy! I've been making them for years - they are a big hit at every event. I sprinkle them with poppy seeds before baking, adds a nice touch.

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about 3 years ago ellenj

These look delicious! I plan to try them soon.

Dscn3274

about 3 years ago inpatskitchen

Thanks! They're so easy and so make ahead if you freeze them. If you make them please let me know what you think

Buddhacat

about 3 years ago SKK

Love this! Thank you.

Dscn3274

about 3 years ago inpatskitchen

Thank YOU SKK!