Swirls of mushrooms and cheese
I feel like I often start these entries with the comment that my week didn’t go as I planned. Sad to say this happened again. Once all the unexpected drama ended, I was left craving something indulgent.
I wanted to take some time and make a truly decadent dish, but per usual I didn’t have the time. So, I went back to the basics and made a rich mushroom dish that contained puffed pastry, bacon and cheese. These ingredients check almost every indulgent box that I have. I felt like adding chocolate wouldn’t help my swirls taste better, but as I often chose chocolate for comfort it was a close thing. Hey, people cover anything in chocolate!
I never want to forget my husband and so I made him a vegan version. I was a little concerned that it would be too dry or the cheese wouldn’t melt enough. I snuck a bite and found it was really good. As he ate every single one that I made and was looking for more, I am safe in assuming that he liked them as well.
As much as I would love to be a person who doesn't use any prepackaged products, the reality is that I am probably never going to make homemade puff pastry. We can’t eat the common frozen variety as it has soy in it. I mentioned in another recipe that I was thrilled to find a refrigerator version that is soy free, vegan and doesn’t have to be defrosted. No matter what kind you use, make sure you take it out in time to defrost or slightly heat up before using.
Also, be sure to fully read the directions about saving the parchment paper. I may have totally skipped that step and had to work a little harder to get my swirls off of the pan. I am sure I am the only one to put something like the parchment paper down and then have no idea where it ended up. I looked everywhere, even the trash can, and came up empty handed. Three days later I pulled out the small leftover section I had saved to use. It was in a Stasher bag carefully wrapped in the missing parchment paper. Yes, it was that kind of week. Ah well, just roll with it.
I hope you enjoy these delicious swirls and savor the extra time they give you.
Savory Swirls for mushroom lovers, meat lovers, vegetarians and vegans alike. This decent recipe will blow you away with how quick it is to make. Check out our gourmet fresh mushrooms for any of your dishes this week.
Mushroom, Bacon, and Cheese Swirls (Vegetarian and Vegan Options)
A decadent yet easy mushroom dish sure to please your family or any guests. No one will believe it tastes this good and ready in 30 minutes.
- 8 oz. Mixed mushrooms finely chopped (oyster, Piopinno, shiitake, maitake, etc.)
- 1 medium onion finely minced
- 1-2 cups cooked and drained spinach or 1 package frozen
1 cup grated cheese (cheddar, Gouda, mozzarella, a mix, or vegan cheese)
- 1 tsp oil
- ¼ tsp salt
- 1 sheet puffed pastry (defrosted if frozen)
- 4 sliced bacon finely chopped (optional for vegetarian and vegan options)
- Defrost frozen puffed pastry or set out refrigerated puffed pastry according to package directions.
- Preheat the oven to 425°F.
- Add oil to a medium frying pan and heat. Add in onions and mushrooms (and bacon if adding) and sauté until onions are translucent and mushrooms are browned. Season with salt. Set aside to cool.
- Grate a mixture of hard and soft cheeses. Cook or defrost spinach and drain well. You can put it in a cheese cloth or a strainer to ensure there is little to no water left.
- Mix together cooled mushrooms, onion, bacon, spinach and cheese.
- Place a puffed pastry sheet on a floured surface and carefully unfold it. Spoon the cooled mixture onto the puffed pastry until it covers the entire sheet all the way to the edges.
- Start at the short end and tightly roll in towards you making sure the filling stays inside. Once it is in a tight roll, lay it on its side and cut into even ½ inch slices. Place each slice on a parchment paper lined baking sheet a least ½ an inch apart.
- Bake for 15-20 minutes or until golden brown. Serve immediately with a salad or as an appetizer.
I have found that
vegan shreds don't always melt as well as cheese from milk, but it works well
in this recipe. Choose your favorite variety.
Puff Pastry- I used a puffed pastry that was in the refrigerated section. It was from the brand Wewalka. I like it because it was vegan and soy free. It puffed up perfectly and saved me time defrosting. Pepperidge Farm also sells a frozen brand. It is vegan as well, but does contain soy. Just be sure to defrost it.