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1
In a large heavy skillet, heat 2 tbsp.
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2
of oil over medium-high heat until hot but not smoking.
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3
Add the onions and saute them until just limp, 3 to 4 minutes.
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4
Add the remaining oil, then stir in the mushrooms.
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5
Adjust the heat to high and cook the mushrooms until the moisture has almost completely evaporated, 7 minutes, stirring often.
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6
Remove the pan from the heat, stir in the cheese, chervil and pepper, and set the filling aside while rolling out the pastry.
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7
Lightly flour a clean workspace.
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8
Unfold the pastry and dust lightly with flour.
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9
Using a floured rolling pin, roll the pastry into a rectangle approximately 12x18 inches.
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10
Cut the rectangle into 2 long rectangles measuring 6x18 inches each.
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11
Brush off the excess flour, and spread half of the mushroom mixture over each rectangle, leaving a 1-inch border at the uppermost edges.
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12
Starting with the bottom long edge, roll up each rectangle in jelly-roll fashion, gently pressing the top edge to seal the pastry.
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13
Carefully wrap the rolls tightly in plastic wrap or foil.
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14
Flatten each roll slightly by pushing gently on the sides so the spirals will be oval-shaped, and refrigerate until the pastry is firm, at least 2 hours.
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15
** Preheat oven to 375F, and line one or two cookie sheets with baking parchment.
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16
Remove the rolls from the refrigerator as you are ready to cut them.
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17
With a sharp knife, cut the rolls crosswise into 3/8-inch slices.
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18
Place each oval onto the parchment, leaving 1-1/2 inches of space between them.
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19
Transfer the pan(s) to the middle of the oven, and bake until the tops are lightly browned.
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20
With a spatula, turn the spirals over and continue cooking until the second side is lightly browned and the centers are cooked through.
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21
If using 2 pans, rotate the pans during baking for even baking.
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22
Remove the pans, slide the swirls onto a rack to cool, and continue in the same fashion until all the swirls are baked.
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23
Serve warm.
