Sauteed and finely chopped shiitake mushrooms and Parmesan cheese are baked in puff pastry formed into twists.

Shiitake Puff Pastry Twists

2 tablespoons butter or margarine

3 tablespoons olive oil

1/2 pound fresh shiitake mushrooms (stems removed and discarded), cut in half

Salt and ground black pepper to taste

1/4 cup minced fresh herbs (a combination of chives, parsley and thyme)

All-purpose flour for dusting work surface

17 1/4 ounces frozen puff pastry (2 sheets), thawed according to package directions

1/2 cup freshly grated Parmesan cheese

1 large egg beaten slightly with 1 teaspoon water

1. Fifteen minutes before baking, place rack in middle position and preheat oven to 400°F (205°C).
2. Melt butter in oil on medium heat in a large skillet or Dutch oven. Add mushrooms and increase heat to medium-high. Cook, stirring frequently, for about 5 minutes or until mushrooms are softened. Season to taste with salt and pepper. Place in food processor fitted with the metal blade and pulse until finely chopped. Add herbs and pulse once to mix. Set aside to cool.
3. Dust work surface with flour. It is important to roll out the pastry as thin as possible. Unfold each sheet and place it on floured surface. Roll out, using a floured rolling pin, in the same direction as the fold lines. You want each sheet to be approximately 10 x 15-inches.
4. Top 1 sheet with mushroom mixture, leaving a 1/2-inch border on each side without any filling. Top with Parmesan cheese. Place second puff pastry sheet on top and press together.
5. Using a sharp knife, cut pastry into 3/4-inch strips along the narrow side, so they'll be about 10-inches long. Cut each in half, so now each strip is 3/4 x 5-inches. Twist each strip 5 or 6 times, sealing ends, and place on baking sheet. Because the sides aren't sealed, some of the filling might fall out. You can tuck filling in later after they are all on the sheet. Work quickly so that the pastry doesn't warm up, because it can get sticky.
6. Brush with egg mixture, being careful to just cover the top, but none should drip onto the baking sheet. Bake in preheated oven for 14 to 15 minutes.

Yield: About 36 servings.