Ingredients
1/2 pound fresh mushrooms, finely chopped2 tablespoons butter1 shallot, finely chopped2 garlic cloves, minced1 teaspoon dried thyme1/2 cup dry red wine or beef broth1/8 teaspoon salt1/8 teaspoon pepper1 sheet frozen puff pastry, thawed4 ounces spreadable garlic and herb cream cheese
Preparation
Preheat oven to 400°. In a large skillet, saute mushrooms in butter until tender. Add shallot, garlic and thyme; saute 4-5 minutes longer.
Stir in the wine, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until liquid is reduced by three-fourths. Remove from the heat; set aside.
On a lightly floured surface, unfold pastry. Roll into a 14x9-in. rectangle. Spread cheese over pastry; top with mushroom mixture. Roll up jelly-roll style, starting from a short side; pinch seam to seal. Cut into 3/4-in. pieces.
Place 2 in. apart on a parchment paper-lined baking sheet. Bake for 16-18 minutes or until golden brown. Serve warm.
