Wild Morel and Herbed Chevre Pastry
2015 Dry Rosé Our 2015 Dry Rose is a versatile food wine with a bright acidity that lifts the palate. Flavors of peach and macerated strawberry are enhanced and highlighted by the rich, round mouthfeel.
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 lb sliced mushrooms (morel, button, crimini)
- ½ tsp salt
- ¼ tsp pepper
- 1 sheet frozen puff pastry, defrosted
- 1 egg, well-beaten
- 1 cup herbed chevre or fromage blanc
- 2 Tbsp grated Parmesan
- garlic salt
- Preheat oven to 400 degrees then line a baking sheet with parchment paper. Heat butter and olive oil together in a large skillet over medium-high heat. Add mushrooms then cook, stirring only as needed for about 8–10 minutes, until mushrooms are golden brown and tender.
- Add salt, and pepper then cook for 2 additional minutes then transfer mushrooms to a plate or tray and let them to come to room temperature. Unfold puff pastry sheet on a lightly-floured surface then pinch together seams. Roll out slightly to form a 12″ x 12″ square then brush top with beaten egg.
- Spread a layer of cheese, leaving a ¼” border around the edges. Coarsely chop the cooled mushrooms and spread them evenly over cheese. Roll puff pastry up jelly-roll-style into a 12″-long cylinder, allowing the egg along the top border to glue the pastry together at the seam.
- If pastry becomes sticky, place in refrigerator or freezer for 30 minutes to chill. Otherwise, cut log into ¾”-thick slices then space pinwheels as far apart as possible on prepared baking sheet. Brush each pinwheel with remaining egg then sprinkle with Parmesan cheese.
- Bake for about 20 minutes until golden brown and crispy. Let cool slightly and serve warm.