ELEPHANT EAR MUSHROOM EDIBLE RECIPES

Steps:

• Sauté 1 1/3 cups finely chopped shiitake mushrooms in 1 tablespoon butter until tender.
• Roll 1 pastry sheet into a 13- x 11-inch rectangle. Stir together butter, and salt. Brush half of butter mixture, and spread half of the mushroom mixture over pastry sheet.
• Roll up pastry, jellyroll fashion, starting with each short side and ending at middle of pastry sheet. Repeat procedure with remaining pastry sheet, butter mixture and mushroom mixture.
• Cut rolls crosswise into 1/3-inch-thick slices. Place on lightly greased baking sheets. Whisk together egg yolk and 1 tablespoon water, and brush evenly over pastries.
• Bake at 375º for 10 to 15 minutes or until golden brown.
• Top each pastry with a 1/2-inch cube of Brie in last 3 minutes of baking.

Steps:

• In small saucepan over medium heat, combine milk, salt, 2 tablespoons sugar and shortening. Heat until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees F (43 degrees C). Sprinkle in yeast and let sit until foamy.
• Transfer mixture to large bowl, and stir in flour to make a dough. Knead until smooth, cover and let rise 30 minutes.
• In a large heavy skillet or deep fryer, heat 1 inch of oil to 375 degrees F (190 degrees C).
• Roll out 1 to 2 inch balls of dough into thin sheets. Fry sheets 1 to 2 minutes on a side, until puffed and golden. Drain on paper towels.
• Combine cinnamon and 6 tablespoons sugar. Sprinkle over warm pastries. Serve.