Equipment
Ingredients
Mushroom Filling
- 200 g cremini mushrooms, cleaned
- 150 g shiitake mushrooms, stems removed and discarded
- 150 g oyster mushrooms, base trimmed
- 150 g brown onion, peeled
- 3 garlic cloves, peeled
- 30 ml olive oil
- 30 g white miso paste
- 5 g fresh thyme leaves, picked from stems
Binders and Flavor Enhancers
- 100 g sharp cheddar cheese, grated
- 60 g panko breadcrumbs
- 1 eggs
Assembly
- 320 g butter puff pastry, thawed but cold
- 1 eggs
- 10 g sesame seeds
Nutrition (per serving)
Method
Preheat your oven to 200°C/400°F. Line a large baking sheet with parchment paper.
Using a knife on a cutting board, very finely chop the cremini, shiitake, and oyster mushrooms until they resemble coarse breadcrumbs.
Finely dice the brown onion and mince the garlic cloves.
Heat the olive oil in a large frying pan over medium-high heat. Add the mushrooms, onion, and garlic.
Saute the vegetable mixture for about 10 minutes, stirring occasionally, until all the moisture released by the mushrooms has completely evaporated and the pan is dry.
Stir the white miso paste and fresh thyme leaves into the hot mushroom mixture, cooking for one additional minute to toast the aromatics.
Transfer the mushroom mixture to a mixing bowl and let it cool for 10 minutes so it does not scramble the egg or melt the cheese.
Add the grated sharp cheddar cheese, panko breadcrumbs, and one egg to the cooled mushroom mixture. Mix thoroughly until the filling is homogenous.
Cut the cold puff pastry sheets in half horizontally to create four long, even rectangles.
Divide the mushroom filling into four equal portions. Shape each portion into a long, tight log straight down the middle of each pastry rectangle.
Beat the remaining egg in a small bowl. Lightly brush the long edges of the pastry rectangles with this egg wash.
Fold one side of the pastry over the filling, then fold the other side over to overlap. Press firmly to seal the seam, and turn the logs over so the seam is facing down.
Cut each long filled pastry log into six equal individual mini rolls using a sharp knife.
Place the rolls onto the lined baking sheet. Brush the tops evenly with the remaining egg wash and sprinkle with sesame seeds.
Bake in the preheated oven at 200°C/400°F for 25 minutes, or until the puff pastry is fully expanded, crisp, and deeply golden brown.
Remove the baking sheet from the oven and carefully transfer the rolls to a wire rack. Let them cool for 5 minutes before serving.
Chef's Notes
- To save prep time, you can pulse the mushrooms in a food processor, but be careful not to process them into a paste. They should retain a coarse texture.
- Using cold puff pastry is critical. If your pastry becomes too soft and warm while assembling, place the formed logs in the refrigerator for 15 minutes before cutting and baking.
- The white miso paste provides the essential savory depth usually provided by meat. If you want an even darker, more robust flavor, substitute red miso paste, but reduce the quantity slightly as it is much saltier.
Storage
Refrigerator: 3 days — Store in an airtight container to prevent the pastry from absorbing fridge moisture.
Freezer: 3 months — Freeze unbaked rolls on a tray before transferring to a bag. Bake directly from frozen, adding 5 to 10 minutes to the baking time.
Reheating: Reheat in a 180C/350F oven for 10 minutes to restore crispness to the puff pastry.
