Savory Mushroom and Parmesan Palmiers

Ingredients for Savory Mushroom and Parmesan Palmiers

• 60ml olive oil, plus more for brushing

• 450g cremini mushrooms, trimmed and thinly sliced (575g )

• 3 large shallots, thinly sliced

• 6 dientes de ajo grandes, picados

• 2 hojas de laurel

• 1 ramita de romero

• 2 sprigs thyme

• 3 sprigs tarragon

• 160ml dry white wine

• 60ml Marsala wine

• 6 cucharadas de mantequilla sin sal

• 110g panko (Japanese breadcrumbs) or plain coarse breadcrumbs

• 60g grated Parmesan (60g)

• 2 cucharaditas de sal kosher

• 1 1/2 cucharaditas de pimienta negra recién molida

• Plain flour, for rolling

• 350g all-butter puff pastry, frozen and thawed

• Flaky sea salt, for sprinkling

• Two large rimmed baking sheets

• papel pergamino

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 60ml plus 2 tablespoons 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 204°C 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.

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 163°C oven for 8–10 minutes before serving.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.