Little Mushroom Pinwheels

October 5, 2011


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: Featured in: I Was Lonely & Hated Vegetables—Until I Befriended Vegetarians.

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

Ingredients

  • 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

Directions

  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.

More Great Recipes:
American|Vegetable|Make Ahead|Thanksgiving|Valentine's Day|Christmas|Easter|Mother's Day|Father's Day|Vegetarian|Appetizer|Hors D'Oeuvre

Reviews (51) Questions (1)

51 Comments

Helen L. October 20, 2018
I"m making these to take to a supper club dinner. Would they be ok if baked just before leaving the house? What would you suggest as there isn't always room in the oven to bake them there. Thanks!
 
Dcroghan October 20, 2018
They will be wonderful. That way you will be able to serve them as soon as you arrive.
 
Author Comment
inpatskitchen October 20, 2018
That would work but if you can get a couple of minutes of oven time to rewarm them, that would be terrific!
 
Tippy C. January 13, 2018
I made this appetizer twice over the holidays to take to two parties. The first time, I did not give the mushroom mixture time to completely cool and the puff pastry got a bit melty. I also overfilled the pastry. The resulting "pinwheels" were lumpy blobs, but the taste was fantastic and they were hugely popular at the (I was relieved that I had not followed my perfectionist instinct to toss them realizing that I was the only one that would know that they were supposed to look like pinwheels). The second try, I gave the filling plenty of time to cool and the pinwheels were gorgeous and, again, tasted great. This is such a simple and impressive recipe for parties! Highly recommend.
 
Author Comment
inpatskitchen January 13, 2018
Thanks so much Tippy Canoe!! We just love them!
 
Bevi November 26, 2017
As always a Thanksgiving crowd pleaser! Thanks, Pat!
 
Author Comment
inpatskitchen November 26, 2017
Thank YOU Bevi!!
 
Dcroghan November 22, 2017
I'm struggling with the math. If you take a 12" log and cut it into 1/4" slices you will have 48 pinwheels (give or take). The recipe says it makes 20 pinwheels. What am I missing? I'm really excited to serve these for Thanksgiving tomorrow!
 
Author Comment
inpatskitchen November 23, 2017
I'm sorry Dcroghan.... I know you get fewer than 48...my math must be off. I'd go for 20 to 25 per roll. Next time I make them I'll adjust the recipe. I do hope you enjoy them.
 
Dcroghan November 24, 2017
They were wonderful! Thank you!
 
Author Comment
inpatskitchen November 24, 2017
No...Thank YOU!!!
 
carole November 15, 2017
sounds like a great idea for Thanksgiving! If Im freezing best to cut in pinwheels before freezing or after? Also, if still frozen in log... if i cut them from frozen log will they "shatter"?
 
Author Comment
inpatskitchen November 15, 2017
Hi carole! I freeze the rolls whole and then partially defrost them before slicing and baking. Hope you enjoy!!!
 
Toddie October 21, 2017
Bought four packages of Trader Joe's all butter puff pastry so I'll have it throughout the holiday season. I think I'll have to buy four more. I used one already for these and they were a hit! Just added a small dash of Worcester Sauce because that's how I make them to accompany steak. Thanks so much for an easy, but lovely, appetiser.
 
Author Comment
inpatskitchen October 21, 2017
Thanks so much Toddie! Your addition sounds lovely!
 
cincoymaya August 29, 2017
I just found this recipe yesterday and needed a quick, easy appetizer. Used cremini, oyster and shitake mushrooms. Hugh hit. Thanks Pat!
 
Author Comment
inpatskitchen August 29, 2017
Thank you cincoymaya......so happy you liked this!
 
Mary G. July 25, 2015
Excellent recipe. I added just a bit of grated parmesan and a teaspoon of soy sauce (always great with mushrooms). Suggest you roll out the puff pastry on parchment paper.
 
Author Comment
inpatskitchen July 25, 2015
Thanks! So happy you enjoyed!
 
krikri May 4, 2015
Accidentally used shortcrust pastry for this, oops. I'm sure it will be better when I use puff pastry. It was very tasty, and easy: the most time-consuming part was chopping the mushrooms, and letting the mixture cool. I like the simplicity of the ingredients list, which you could modify or add to as your mood/kitchen cupboard dictates.
 
Author Comment
inpatskitchen May 4, 2015
Thanks krikri! I try to make them ahead of time ( a lot of them!) and then stash in the freezer. Makes for a quick last minute app.
 
Bevi April 6, 2015
Hi Pat, I made these for an Eastover dinner yesterday, and they were the runaway hit! Thanks for such an easy yet delicious treat. I made them a few days in advance, froze them and then thawed them about 3 hours before sticking them in the oven.
 
Author Comment
inpatskitchen April 6, 2015
Oh Bevi..I'm so happy everyone enjoyed. I try to keep a few rolls in the freezer for expected (or unexpected) company. They really are a delicious treat. Thanks so much!
 
Bevi April 6, 2015
That's a great idea!
 
Andrea December 15, 2014
Thank you for the wonderful recipe -- it's currently making the rounds with my French in-laws and their friends! :)
 
Author Comment
inpatskitchen December 15, 2014
Thanks Andrea! So happy all are enjoying!
 
Cypripedium December 14, 2014
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) .
 
Author Comment
inpatskitchen December 14, 2014
Thanks so much! I just love the parmesan addition!
 
daisy326 April 19, 2014
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!
 
Author Comment
inpatskitchen April 19, 2014
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!
 
daisy326 April 19, 2014
Thanks!! I'm so excited to try these out! :)
 
wal January 10, 2014
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
 
Author Comment
inpatskitchen January 10, 2014
Thank YOU wal!
 
tanteilonka December 27, 2013
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. <br /><br />Used crimini and white mushrooms; want to experiment with different mixtures next time.
 
Author Comment
inpatskitchen December 27, 2013
Thanks so much tanteilonka! So happy they were a hit!
 
dkkporter December 25, 2013
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
 
Author Comment
inpatskitchen December 26, 2013
So happy you enjoyed! The parm addition sounds wonderful..I'll have to try it soon. Happy new Year!!
 
Ceege December 23, 2013
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
 
Author Comment
inpatskitchen December 24, 2013
Here's the link:<br />http://food52.com/recipes/14245-little-spinach-pinwheels<br />Sure hope you enjoy! Happy New Year!
 
Dan December 22, 2013
Doesn't this have cream cheese as an ingredient? something is missing or the picture is of something else.
 
Author Comment
inpatskitchen December 23, 2013
No cream cheese Dan...I think the light color you see is puff pastry.
 
ChefJune December 20, 2013
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.
 
Author Comment
inpatskitchen December 20, 2013
Thanks so much June! You're too kind!
 
foxeslovelemons December 19, 2013
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 ;)
 
Author Comment
inpatskitchen December 19, 2013
Thanks so much for testing and for writing such a lovely review! I'm so glad you enjoyed them!