Description
A comforting dish featuring flaky puff pastry filled with earthy mushrooms and rich Gruyère cheese, perfect for gatherings and cozy dinners.
Ingredients
Scale
- 1 package Puff Pastry
- 2 tbsp Unsalted Butter
- 1 tbsp Olive Oil
- 1 medium Yellow Onion
- 2 cloves Garlic, minced
- 8 oz Cremini Mushrooms
- 1 tbsp Fresh Thyme
- Salt, to taste
- Black Pepper, to taste
- 1/2 cup Dry White Wine (optional)
- 8 oz Cream Cheese
- 1/2 cup Parmesan Cheese
- 1 cup Gruyère Cheese
- 1 tbsp Dijon Mustard (optional)
- 1 large Egg
- 2 tbsp Fresh Parsley, chopped
Instructions
- Roll out the puff pastry onto a lightly floured surface until it’s flat.
- Melt the unsalted butter and olive oil in a skillet over medium heat.
- Add minced garlic and diced onion; sauté until softened.
- Add chopped mushrooms and thyme, stirring occasionally until the mushrooms are tender.
- Pour in white wine or vegetable broth and let simmer for a few minutes.
- Season the mixture with salt and black pepper, then remove from heat and cool slightly.
- Combine cream cheese, Parmesan, Gruyère, and Dijon mustard in a mixing bowl and mix until smooth.
- Fold in the mushroom mixture and fresh parsley until well combined.
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Place the puff pastry on the baking sheet and cut slits on both sides.
- Spoon the filling down the center of the pastry.
- Crisscross the slits over the filling to form a braid.
- Brush the top with beaten egg for a golden finish.
- Bake for 25-30 minutes until golden brown.
- Allow to cool slightly before slicing and serving.
Notes
Pair with a simple salad or a glass of crisp white wine for a delightful meal.
- Prep Time: 15
- Cook Time: 30
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg