Mushroom Palmiers Recipes

SAVORY MUSHROOM AND PARMESAN PALMIERS

Steps:

• Heat oil in a large, deep skillet. Add mushrooms, shallots, and garlic and cook over medium-high, stirring frequently, until just beginning to brown, about 15 minutes. Tie bay leaves, rosemary, thyme, and tarragon together in a bundle with kitchen string and add to skillet. Add wine, Marsala, and 1/4 cup plus 2 Tbsp. water and cook, stirring occasionally, until liquid is evaporated, about 30 minutes. Remove herb bundle and stir panko, Parmesan, salt, and pepper into the mushroom mixture. Transfer mixture to a food processor and purée until smooth. Let cool to room temperature.
• On a lightly floured surface, roll puff pastry to a 9"x15" rectangle. Place on a parchment-lined rimmed baking sheet and freeze until firm, about 5 minutes. Spread mushroom purée evenly on puff pastry. Starting from one of the long sides, tightly roll pastry until you reach the middle. Repeat on other side. Gently stretch the log to 18" and freeze until firm, about 1 hour.
• Preheat oven to 400°F and arrange racks in lower and upper thirds of oven. Line a second rimmed baking sheet with parchment. Cut the log in half crosswise, and cut each segment into 1/4" slices using a large sharp knife. Arrange slices on baking sheets at least 1" apart; brush with oil and sprinkle with flaky salt. Bake, rotating sheets top to bottom and back to front halfway through, until palmiers are golden and crisp, about 30 minutes. Let cool completely on baking sheets.
• Do ahead
• Pastry logs can be made up to 1 week ahead; store wrapped in plastic in the freezer. Palmiers can be baked up to 1 week ahead; store in an airtight container at room temperature, and re-crisp in a 325°F oven for 8-10 minutes before serving.

MUSHROOM PALMIERS

Steps:

• Saute mushrooms, onion, and garlic in butter in a skillet over medium heat, stirring constantly, until the liquid evaporates and the vegetables are tender. Add the flour, thyme, and lemon juice; cook, stirring constantly, for 2 minutes. Stir in the salt and pepper; let cool.
• Place 1 pastry sheet on your work surface; spread 1/3 of the mushroom mixture evenly over the pastry. Roll up the pastry, jellyroll fashion, starting at the short side, ending at the middle of the pastry. Roll up the remaining pastry, starting at the remaining short side until both rolls meet.
• Repeat the procedure twice with the remaining puff pastry and mushroom mixture. Cover and chill at least 1 hour, or until firm.
• Once the rolls are firm, cut crosswise into 1/4 inch thick slices. The slices will resemble a figure 8 if rolled correctly.) Place the slices, cut side down, 1 inch apart on ungreased baking sheets. Combine eggs and water in a small bowl, stirring well. Brush slices with the egg mixture. Bake at 400 degrees for 20 minutes or until golden. Serve warm.

SAVORY PALMIERS

Steps:

• Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it's 9 1/2 by 11 1/2-inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sundried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt.
• Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes.
• Meanwhile, preheat the oven to 400 degrees F.
• Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.
• Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

PALMIERS

Steps:

• Preheat the oven to 450 degrees F.
• Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.
• Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

MUSHROOM PALMIERS RECIPE

Steps:

• Use pulsing action of food processor to process mushrooms until finely chopped. Heat dressing in large nonstick skillet on medium-high heat. Add mushrooms; cook 4 min. or until liquid is cooked off, stirring frequently. Cool 5 min.; stir in cheese and chives.
• Unfold pastry on lightly floured cutting board; spread with mushroom mixture. Cut crosswise into 3 strips.
• Roll in both short sides of one strip until coils meet in center. Brush dough lightly with water in center where coils meet; press lightly to secure. Place, upside down, on baking sheet. Repeat with remaining pastry strips. Freeze 30 min.
• Heat oven to 425ºF. Transfer pastry rolls to cutting board. Cover baking sheet with parchment; spray with cooking spray. Cut each pastry roll crosswise into 6 pieces; place, cut sides down, on prepared baking sheet.
• Bake 16 to 18 min. or until lightly browned. Cool 1 min. Transfer to wire racks; cool completely.

MUSHROOM PALMIERS

Steps:

• In food processor, finely chop mushrooms. Transfer to plate and set aside. Add onion to food processor and finely chop. In large skillet, melt butter over medium heat. Add mushrooms and onion and cook until juice evaporates, stirring occasionally, about 8 minutes. Add flour, lemon juice, thyme, and Tabasco. Season with salt and pepper to taste. Reduce heat to low and cook about 2 minutes. Set aside to cool. Preheat oven to 400 degrees. Place 1 unfolded pastry sheet on flat surface. Spread evenly with 1/3 of the mushroom mixture. Roll up from both long edges into center, pressing 2 rolls together. Repeat with remaining 2 pastry sheets. Wrap tightly in plastic wrap and freeze 1 hour. (May be prepared to this point and frozen. Let thaw partially before proceeding.) Slice into ¼ inch thick slices, using serrated knife. Place, cut side down, on ungreased baking sheet, 1-inch apart. In small bowl, combine eggs and water and whisk to blend. Brush over tops of Palmiers and bake 18-20 minutes.

SAVORY MUSHROOM AND PARMESAN PALMIERS RECIPE - (4.7/5)

Steps:

• Heat oil in a large, deep skillet. Add mushrooms, shallots, and garlic and cook over medium-high, stirring frequently, until just beginning to brown, about 15 minutes. Tie bay leaves, rosemary, thyme, and tarragon together in a bundle with kitchen string and add to skillet. Add wine, Marsala, and 1/4 cup plus 2 Tbsp. water and cook, stirring occasionally, until liquid is evaporated, about 30 minutes. Remove herb bundle and stir panko, Parmesan, salt, and pepper into the mushroom mixture. Transfer mixture to a food processor and purée until smooth. Let cool to room temperature. On a lightly floured surface, roll puff pastry to a 9"x15" rectangle. Place on a parchment-lined rimmed baking sheet and freeze until firm, about 5 minutes. Spread mushroom purée evenly on puff pastry. Starting from one of the long sides, tightly roll pastry until you reach the middle. Repeat on other side. Gently stretch the log to 18" and freeze until firm, about 1 hour. Preheat oven to 400°F and arrange racks in lower and upper thirds of oven. Line a second rimmed baking sheet with parchment. Cut the log in half crosswise, and cut each segment into 1/4" slices using a large sharp knife. Arrange slices on baking sheets at least 1" apart; brush with oil and sprinkle with flaky salt. Bake, rotating sheets top to bottom and back to front halfway through, until palmiers are golden and crisp, about 30 minutes. Let cool completely on baking sheets. Do ahead Pastry logs can be made up to 1 week ahead; store wrapped in plastic in the freezer. Palmiers can be baked up to 1 week ahead; store in an airtight container at room temperature, and re-crisp in a 325°F oven for 8-10 minutes before serving.