An Alternative Basil Roll . . .

This Basil Roll resembles a jelly roll.


Recipe:
1 box of Puff Pastry (in the freezer section of the market)
A BIG bunch of fresh picked Basil
A few sprigs of fresh picked Parsley
1 cup of Locatelli cheese (any hard cheese would be fine)
2 cups of fresh mushrooms
Coarse or fresh ground pepper to taste
Non-salt seasoning
1 beaten egg with teaspoon of water added to it

Preheat oven to 400.
Line cookie sheet with parchment paper.
Chop mushrooms and add to HOT, uncovered non-skillet, until soft.  (Turn on the fan.)
Season 'shrooms with non-salt mix + black pepper to taste.  (Keep an eye on it so that it doesn't burn.)
Unfold each thawed Puff Pastry sheet  ( there are 2 in a box ) & place on a floured surface.
With a rolling pin, roll out a thinner sheet than you have unfolded. (I rolled once in each of the 4 directions.)
Brush egg wash onto sheets.
Drizzle grated cheese. 
Drizzle finely chopped basil / parsley mix.
Drizzle seasoned & cooled mushrooms.  (Resist over loading the mix, or you won't be able to roll it up nicely.)
Jelly Roll the pastry sheet tightly, beginning with the edge closest to you.
Seal the final edge with the egg wash.
Cut the roll into 1/2" rounds.  (I usually get 13 - 15 rounds per sheet.)
Place onto cookie sheets with space between each round. (You don't want them touching when they 'puff' or you'll have unbaked areas.)
Use remaining egg wash to lightly brush the tops of each round.
Bake in a 400 degree oven for 15 mins.
Remove when a golden color.
Slide the parchment paper & rounds off of cookie sheet & cool on a rack before serving.


*I'm going to try this with Arugula, in place of Basil, later this season.*

*We used to sautee the 'shrooms in a butter / olive oil but I don't like how greasy it makes this recipe.
I have heated the 'shrooms without anything but the dry seasonings and preferred it this way.