Truffled Breadsticks

• 4 Tablespoons Butter, Divided
• 8 ounces, weight Sliced Mushrooms, Chopped Into Small Pieces
• 1 package Puff Pastry (2 Sheets Per Package)
• Truffle Salt
• 1 whole Egg
• Flour, For Your Work Surface

1. Preheat the oven to 425 F.
2. Melt 2 tablespoons of butter over medium heat in a skillet. Add the chopped mushrooms and saute until they are softened and cooked through. Set aside to cool.
3. Flour a work surface and spread out one sheet of puff pastry. Flour a rolling pin and roll the pastry into a rectangle until the dough is thin, about 1/8 inch thick. Melt the remaining 2 tablespoons of butter and brush a thin layer of butter across the dough. Top one side of the dough with half of the cooked mushrooms and sprinkle with truffle salt.
4. Fold the empty side of the dough over the mushroom side and press with fingers to secure the edges. Lightly beat the egg in a small bowl and brush a thin layer of egg on the top of the dough. If desired, sprinkle additional truffle salt on the dough. Using a sharp knife, cut strips, a little less than an inch wide, out of the dough. Twist each strip and place on a parchment paper lined baking sheet pressing the edges into the baking sheet to secure.
5. Repeat with the remaining dough and mushrooms. You should fill two baking sheets.
6. Bake in the oven for 10-15 minutes, until the pastry is golden brown. Allow to cool completely on a wire rack.
7. Adapted from Rachael Ray.

butter, mushrooms, pastry, salt, egg, flour

Taken from tastykitchen.com/recipes/breads/truffled-breadsticks/ (may not work)