Ingredients
4-1/2 teaspoons butter1/2 cup sliced fresh mushrooms1/2 cup sliced baby portobello mushrooms1/4 cup chopped fresh shiitake mushrooms1 shallot, minced2 teaspoons minced fresh thyme1/4 teaspoon salt1/8 teaspoon pepper1 sheet frozen puff pastry, thawed1/2 cup shredded smoked Gouda cheese1 large egg2 tablespoons water
Preparation
Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir until tender, about 5 minutes. Stir in thyme, salt and pepper.
Unfold puff pastry. Spread mushroom mixture to within 1 in. of edges. Sprinkle with cheese. Roll up jelly-roll style; pinch seam and ends to seal. Place on a parchment-lined baking sheet, seam side down. In a small bowl, whisk egg and water; brush over pastry. Cut slits in top.
Bake until golden brown, about 30 minutes. Let stand 10 minutes before cutting.
