Flaky Mushroom Swirls

• 2 tbsp. olive
• vegetable oil
• 1-1/4 cup frozen chopped onions
• 2 tbsp. olive
• vegetable oil
• 1 lb. white mushrooms, trimmed, wiped and finely chopped*
• 2/3 cup grated parmesan cheese
• 2 tsp. dried chervil leaves, crumbled
• Salt
• Black pepper, freshly ground
• 1 lb. all-butter puff pastry, defrosted according to pkg. directions

1. In a large heavy skillet, heat 2 tbsp.
2. of oil over medium-high heat until hot but not smoking.
3. Add the onions and saute them until just limp, 3 to 4 minutes.
4. Add the remaining oil, then stir in the mushrooms.
5. Adjust the heat to high and cook the mushrooms until the moisture has almost completely evaporated, 7 minutes, stirring often.
6. Remove the pan from the heat, stir in the cheese, chervil and pepper, and set the filling aside while rolling out the pastry.
7. Lightly flour a clean workspace.
8. Unfold the pastry and dust lightly with flour.
9. Using a floured rolling pin, roll the pastry into a rectangle approximately 12x18 inches.
10. Cut the rectangle into 2 long rectangles measuring 6x18 inches each.
11. Brush off the excess flour, and spread half of the mushroom mixture over each rectangle, leaving a 1-inch border at the uppermost edges.
12. Starting with the bottom long edge, roll up each rectangle in jelly-roll fashion, gently pressing the top edge to seal the pastry.
13. Carefully wrap the rolls tightly in plastic wrap or foil.
14. Flatten each roll slightly by pushing gently on the sides so the spirals will be oval-shaped, and refrigerate until the pastry is firm, at least 2 hours.
15. ** Preheat oven to 375F, and line one or two cookie sheets with baking parchment.
16. Remove the rolls from the refrigerator as you are ready to cut them.
17. With a sharp knife, cut the rolls crosswise into 3/8-inch slices.
18. Place each oval onto the parchment, leaving 1-1/2 inches of space between them.
19. Transfer the pan(s) to the middle of the oven, and bake until the tops are lightly browned.
20. With a spatula, turn the spirals over and continue cooking until the second side is lightly browned and the centers are cooked through.
21. If using 2 pans, rotate the pans during baking for even baking.
22. Remove the pans, slide the swirls onto a rack to cool, and continue in the same fashion until all the swirls are baked.
23. Serve warm.

olive, vegetable oil, onions, olive, vegetable oil, white mushrooms, parmesan cheese, chervil, salt, black pepper, allbutter

Taken from www.foodgeeks.com/recipes/3998 (may not work)