Crispy Mushroom Pinwheels - cooking recipe

Ingredients

5 tablespoons butter
18 ounces fresh mushrooms, whichever u prefer
2 cups onions, finely chopped
2 tablespoons all-purpose flour
1 1/2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon fresh lemon juice
1 (25 7/8 ounce) package frozen puff pastry, thawed according to package (3 sheets)
1 large egg, lightly beaten
1 tablespoon water

Preparation

Heat butter in large skillet over medium heat.
Add mushrooms and onion and cook stirring frequently for 13 minutes until liquid evaporates and mushrooms are tender.
Stir in flour, thyme, salt, pepper and lemon juice.
Cook, stirring for 2 minutes or until thickened.
Let cool.
Unfold pastry sheet on lightly floured work surface.
Spread 1/3 of mushroom mixture over pastry.
Roll up pastry.
Cover and chill for 1 hour.
Repeat with remaining 2 pastry sheets and mushroom mixture.
Heat oven to 400 degrees.
Cut chilled pastry crosswise into 1/4-inch thick slices about 32 slices per roll.
Place cut side down, 1-inch apart from ungreased baking sheets.
Stir egg and water in small bowl.
Brush slices with egg wash, without letting wash drip down sides.
Bake for 15 minutes or until golden.
Serve warm.
NOTE: Unbaked and uncut filled rolls can be refrigerated a day ahead or be frozen up to 3 weeks.
Then thaw in refrigerator and cut and bake as above directions.