Truffled Breadsticks

1. 1

   Preheat the oven to 425 F.

2. 2

   Melt 2 tablespoons of butter over medium heat in a skillet. Add the chopped mushrooms and saute until they are softened and cooked through. Set aside to cool.

3. 3

   Flour a work surface and spread out one sheet of puff pastry. Flour a rolling pin and roll the pastry into a rectangle until the dough is thin, about 1/8 inch thick. Melt the remaining 2 tablespoons of butter and brush a thin layer of butter across the dough. Top one side of the dough with half of the cooked mushrooms and sprinkle with truffle salt.

4. 4

   Fold the empty side of the dough over the mushroom side and press with fingers to secure the edges. Lightly beat the egg in a small bowl and brush a thin layer of egg on the top of the dough. If desired, sprinkle additional truffle salt on the dough. Using a sharp knife, cut strips, a little less than an inch wide, out of the dough. Twist each strip and place on a parchment paper lined baking sheet pressing the edges into the baking sheet to secure.

5. 5

   Repeat with the remaining dough and mushrooms. You should fill two baking sheets.

6. 6

   Bake in the oven for 10-15 minutes, until the pastry is golden brown. Allow to cool completely on a wire rack.

7. 7

   Adapted from Rachael Ray.

* Per serving · 4 servings · Values may vary.

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