Mushroom and Smoked Gouda Pinwheels

My husband bought a huge bag of mushrooms that were marked at $.99. They were just a little past their prime, but in good condition. I sautéed most of them and put them in the freezer, but I saved out just enough of the big ones to make this amazing dish. My husband liked it so much he wants a copy of the recipes for his personal recipe file!

So let’s get cooking!

Here’s How to Do it:

First cook the bacon. Lay six pieces on a baking rack and cook at 350° for about 15 to 20 minutes.

It should be nice and crispy, but not burned. Take it out of the oven and let it cool for about 30 minutes.

While it’s cooling, start cooking the mushrooms.

Turn the oven up to 400° to preheat for the roll.

Slice them up fairly thick. Put about 1 tablespoon of the bacon fat from the baking pan into a heavy skillet. Add 1/4 cup of the butter and heat on low until it’s melted.

Lay the sliced mushrooms in the pan in a single layer as even as possible. Cook until they begin to caramelize.

Pour in the sherry and simmer until it begins to evaporate.

Stir in the quark, loosening the pieces stuck to the bottom of the pan.

Continue to simmer until the sauce is thickened.

Once the sauce is thickened, remove from the heat and stir in the thyme and salt and pepper to taste.

While the shrooms are simmering, lay out one sheet of puff pastry.

Gently roll it out to make a long, thin sheet.

Melt the remaining butter with the garlic granules. Brush on side fully,

then carefully lift and brush on the edges of the opposite side.

Cut the bacon into chunks.

Spread the cheese evenly over the puff pastry.

On top of that, add the bacon and then scoop on the mushroom mixture.

Carefully roll the pasty, tucking the ends in so the cheese doesn’t melt out.

Pinch the edges and lay on a parchment paper lined baking sheet, seam side down.

Brush the rest of the melted butter and garlic over the top.

Bake for about 15 to 20 minutes – until the pastry is golden brown.

Remove from the oven and place the roll, still on the parchment paper, onto a cooling rack. Let it cool for about 5 to 10 minutes.

Once it’s cool to the touch, using a sharp bread knife, cut into slices that are about 1/2 to 3/4 inch thick. And serve!

© Copyright 2021 The Lazy Gastronome

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Mushrooms and Smoked Gouda Pinwheel

Easy roll of deliciously simmered mushrooms in a sauce with bacon and smoked gouda cheese.

Course: Appetizer, dinner, lunch, main dish, sandwich, Side Dish

Cuisine: American

Keyword: cheese, gouda, mushrooms, puff pastry, quark, rolls

Author: HelenFern

Ingredients

• 1 sheet puff pastry
• 6 slices thin or regular sliced bacon (don't use thick)
• 2 cups shredded smoked gouda cheese
• 3 cups raw thick sliced large crimini mushrooms
• 1/4 cup butter
• 1/4 cup cream sherry
• 1/4 cup quark (you can substitute plain Greek yogurt)
• 1/2 teaspoon minced, fresh thyme
• 1 teaspoon garlic granules (garlic powder will work, but granules have better flavor)
• Salt and Pepper to taste (I like to use fresh ground for both)

Instructions

1. First cook the bacon. Lay six pieces on a baking rack and cook at 350° for about 15 to 20 minutes. It should be nice and crispy, but not burned.

2. Take it out of the oven and let it cool for about 30 minutes. While it's cooling, start cooking the mushrooms.

3. Turn the oven up to 400° - 

4. Slice them up fairly thick. Put about 1 tablespoon of the bacon fat from the baking pan into a heavy skillet. Add 1/4 cup of the butter and heat on low until it's melted.

5. Lay the sliced mushrooms in the pan in a single layer as even as possible. Cook until they begin to caramelize.

6. Pour in the sherry and simmer until it begins to evaporate.

7. Stir in the quark, loosening the pieces stuck to the bottom of the pan.

8. Continue to simmer until the sauce is thickened.

9. Once the sauce is thickened, remove from the heat and stir in the thyme and salt and pepper to taste.

10. While the shrooms are simmering, lay out one sheet of puff pastry. Gently roll it out to make a long, thin sheet.

11. Melt the remaining butter with the garlic granules. Brush on side fully, then carefully lift and brush on the edges of the opposite side.

12. Cut the bacon into chunks.

13. Spread the cheese evenly over the puff pastry. On top of that, add the bacon and then scoop on the mushroom mixture.

14. Carefully roll the pasty, tucking the ends in so the cheese doesn't melt out. Pinch the edges and lay on a parchment paper lined baking sheet, seam side down. Brush the rest of the melted butter and garlic over the top.

15. Bake for about 15 to 20 minutes - until the pastry is golden brown.

16. Remove from the oven and place the roll, still on the parchment paper, onto a cooling rack. Let it cool for about 5 to 10 minutes.

17. Once it's cool to the touch, using a sharp bread knife, cut into slices that are about 1/2 to 3/4 inch thick. And serve!  

Recipe Notes

© Copyright 2021 The Lazy Gastronome

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