Mushroom Pastry Pinwheels

 2 tablespoons butter

3/4-pound fresh baby Portobello mushrooms, finely chopped

1 small onion, finely chopped

1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

3/4 teaspoon lemon juice

3/4 teaspoon hot pepper sauce

1/4 teaspoon salt

1 package (17.3 ounces) frozen puff pastry, thawed

1 large egg

2 teaspoons water

 

Directions:

 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.