Kim's Favorite Cheesy Mushroom Puffs

Kim Kneeland, Farmer Manager at Fat Moon Farm, reflects "There’s no wonder why I found myself working in the world of organic farming and local food. I love everything about food, how it’s grown, how it creates community, how it nourishes us, how it brings us together, how fun it is to create something in the kitchen, how, when done intentionally and in concert with nature’s rhythms, producing food can also create sustainable, resilient landscapes (I could go on and on!). So it’s no surprise that I love making and sharing food with friends and loved ones. For me, savory dishes are my favorite. My whole family is now obsessed with this snackable, bite sized appetizer and gobbles them up right out of the oven. This recipe is easy to prep the day before and bake the day of or even take with you and bake at the party. " 

Ingredients:

  • 2 packages of crescent roll dough
  • 8 oz cream cheese and/or pub cheese
  • 8 oz fresh mushroom variety chopped small
  • 1-2 shallots or 1 onion chopped finely 
  • 1 clove garlic
  • Salt (to taste)
  • Thyme (to taste)
  • 1-2 oz of chicken or vegetable stock
  • 1 egg beaten
  • 2 tablespoon poppy seeds / za’atar spices / everything bagel toppings

Instructions:

  • Preheat oven to 375º. Line a baking sheet with parchment paper.
  • Saute shallots in butter or oil over medium heat, add garlic and mushrooms after 5 min with a splash of chicken broth/stock.
  • Add salt and thyme to taste and cook for another 5 or so minutes until all ingredients are tender and delicious! 
  • Take off stove and let cool
  • Separate crescent dough into 8 rectangles; press perforations to seal.
  • Combine cream cheese/pub cheese, and mushroom mixture (once it is cool). Feel free to add any other spices/herbs/parmesan cheese etc into this mixture at this juncture.
  • Spread in equal portions over each rectangle of dough.
  • Starting at long sides, roll up each rectangle jellyroll fashion. Pinch to seal.
  • Slice logs into 1 inch pieces and place seam side down on prepared baking sheet. 
  • Brush each log with beaten egg and sprinkle with poppy seeds/toppings.
  • Bake 375º 10-12 min.

Kim adds: "Check out https://www.butterandbaggage.com/mushroom-logs/ for photos of the recipe/process. My recipe is based off of the recipe from that page, but of course I never actually follow a recipe, so this is my take on their base."