Ingredients
2 tablespoons butter3/4 pound fresh mushrooms, finely chopped1 small onion, finely chopped1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme3/4 teaspoon lemon juice3/4 teaspoon hot pepper sauce1/4 teaspoon salt1 package (17.3 ounces) frozen puff pastry, thawed1 large egg2 teaspoons water
Preparation
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.
