1 pkg. Pepperidge Farm pastry sheets

FILLING:

2-3 tbsp. butter
1 lb. mushrooms, chopped
2 tbsp. chopped onion
1 tsp. soy sauce
Salt and pepper to taste

Parmesan cheese

(Regular or a combination shitake, oyster or crimini)

1. Take puff pastry out of freezer and let sit at room temperature for 20 minutes while preparing filling.

2. Melt 2-3 tablespoons butter in frying pan - add mushrooms and chopped onions, and cook until juice evaporates (10 minutes or so.)

3. Add soy sauce, salt and pepper to taste and set aside to cool.

4. Take 1 sheet of puff pastry and roll out to about 1/8 of an inch. cut into 2 inch squares.

5. Place about 1 teaspoon cooled mushroom filling in center of 2 inch square. Sprinkle with Parmesan cheese.

6. Moisten opposite corners of square and pinch together well. Place on ungreased cookie sheet. Repeat with the remaining dough and filling.

7. Bake until golden at 400 degrees - about 10-15 minutes.

8. These reheat well in a conventional oven. For a change use Stouffer's spinach souffle as a filling.

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