Puff pastry rolls with mushrooms

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This is too good: crispy vegetarian snack of puff pastry rolled up with mushrooms and goat cheese




Heat the oven to 200 degrees. Place the puff pastry slices in a rectangle and press the seams together well when they are thawed. Make sure that the puff pastry is not too soft for rolling, so store it temporarily in the refrigerator when it has thawed.
Cut the mushrooms into small pieces and mince the garlic. Saute the garlic in a pan with a little oil. Add the mushrooms and chopped parsley and cook for a few minutes until they have wilted. If there is still a lot of moisture in the pan, you can drain the mushrooms in a sieve. Season the mushroom mixture with salt and pepper.
Spread the puff pastry with a layer of goat cheese. Divide the mushroom mixture over this. Chop the walnuts finely and divide over the mixture as well. Carefully roll up the puff pastry and place the roll seam side down.
Cut slices (about 12 pieces) with a sharp knife and place them on a baking tray lined with baking paper. Beat the egg and brush the puff pastry rolls with mushrooms. Then bake them for about 25 minutes until golden brown.
They are delicious both hot and cold. Store them in a sealed container for up to 3 days. Reheat them briefly if necessary.
Puff pastry rolls with mushrooms

Source: Leukerecepten by leukerecepten-nl.
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