Mushroom Palmiers

fairly simple and most delectable appetizer. Really good to have on hand in the freezer, you can bake them whenever you feel like it.

1 pound fresh mushrooms
1 1/2 medium onions, peeled and quartered
5 Tablespoons butter
2 Tablespoons flour
1 teaspoon fresh lemon juice
1 1/2 teaspoons dried thyme or 2 tablespoons finely chopped fresh thyme
1/2 teaspoon Tabasco Sauce
Salt and Freshly Ground Pepper, to taste
1 1/2 Packages (17.25 oz.) frozen puff pastry, thawed. (3 sheets)
2 eggs
4 teaspoons water

-In a food processor, finely chop mushrooms. Transfer to plate and set aside
-Add onion to processor and finely chop
-In large skillet, melt butter over medium heat. Add mushrooms and onion and cook until juice evaporates, stirring occasionally, about 8 minutes.
-Add flour, lemon juice, thyme and Tabasco
-Reduce heat to low and cook about two minutes. Set aside to cool.
-Preheat oven to 400 degrees
-Place 1 unfolded pastry sheet on flat surface. Spread evenly with 1/3 mushroom mixture
-Roll up from both long edges into center, pressing two rolls together.
-Repeat with remaining 2 pastry sheets.
-Wrap tightly in plastic wrap and freeze 1 hour. (may be prepared to this point and frozen. Let thaw partially before proceeding).
-Slice into 1/4 inch thick slices, using serrated knife.
-Place, cut side down, on ungreased baking sheet, 1 inch apart.
-In small bowl, combine eggs and water and whisk to blend. Brush over tops of Palmiers and bake 18 to 20 minutes.

yield: 4 to 5 dozen