Of course! Mushroom and Cheese Puff Pastry is an elegant yet incredibly easy appetizer or light meal. It combines the savory, earthy flavor of mushrooms with melty cheese, all wrapped in a buttery, flaky crust.
Here are a few ways to make it, from simple pinwheels to a stunning galette.
Method 1: Mushroom and Cheese Puff Pastry Pinwheels
Perfect for finger food at a party. These are easy to make and look impressive.
Ingredients:
· 1 sheet frozen puff pastry, thawed
· 1 tbsp olive oil
· 1 tbsp butter
· 1 lb mushrooms (cremini, baby bella, or wild mix), finely chopped
· 2 cloves garlic, minced
· 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
· 2 tbsp cream cheese, at room temperature
· 1 cup shredded Gruyère, Gouda, or Fontina cheese
· Salt and black pepper to taste
· 1 egg, beaten (for egg wash)
Instructions:
- Sauté Mushrooms: Heat olive oil and butter in a large skillet over medium-high heat. Add the mushrooms and cook, without moving, until they release their water and become golden brown (about 8-10 minutes). Add the garlic and thyme, and cook for one more minute until fragrant. Season generously with salt and pepper. Transfer to a bowl and let cool completely.
- Mix Filling: Once the mushrooms are cool, stir in the cream cheese (this helps bind the filling).
- Assemble: On a lightly floured surface, roll the thawed puff pastry sheet into a roughly 10×12 inch rectangle. Spread the cooled mushroom mixture evenly over the pastry, leaving a ½-inch border on all sides. Sprinkle the shredded cheese evenly over the mushrooms.
- Roll and Chill: Starting from the long side, tightly roll the pastry into a log. Wrap the log in plastic wrap and chill in the freezer for 20-30 minutes to firm up (this makes slicing much easier).
- Slice and Bake: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Remove the log from the freezer and use a sharp serrated knife to slice it into ½-inch to 1-inch thick rounds. Place them cut-side up on the baking sheet, about 1 inch apart.
- Bake: Brush the tops lightly with the beaten egg wash. Bake for 15-20 minutes, or until the pastry is puffed and deep golden brown.
- Serve: Let cool for 5 minutes before serving. They are best warm!
Method 2: Mushroom and Cheese Puff Pastry Galette (Free-Form Tart)
This is a rustic, beautiful, and even easier option—no rolling or slicing required.
Ingredients:
· 1 sheet frozen puff pastry, thawed
· 1 tbsp olive oil
· 1 tbsp butter
· 1 lb mushrooms, sliced
· 1 shallot or ½ small onion, finely chopped
· 2 cloves garlic, minced
· 2 tsp fresh thyme or rosemary
· ¼ cup dry white wine or broth (optional)
· 1 cup shredded cheese (Gruyère, Comté, or a sharp white cheddar work well)
· 1 tbsp Dijon mustard
· 1 egg, beaten (for egg wash)
· Salt and black pepper to taste
Instructions:
- Prep Pastry: Preheat oven to 400°F (200°C). Unfold the thawed puff pastry onto a parchment-lined baking sheet. If it comes as a solid block, roll it lightly to about a 10×12 inch rectangle. Use a sharp knife to score a ½-inch border around the edge (don’t cut all the way through). This will help the edges puff up dramatically.
- Sauté Filling: In a skillet, heat olive oil and butter over medium-high heat. Add the shallot and cook until soft. Add the mushrooms and cook until browned and their liquid has evaporated. Add the garlic and thyme, cook for 1 minute. If using, pour in the wine/broth and cook until it has mostly evaporated. Season with salt and pepper. Let cool slightly.
- Assemble Galette: Prick the inner rectangle of the pastry (inside the scored border) all over with a fork. Spread the Dijon mustard evenly over this inner rectangle. Sprinkle about ½ cup of the cheese over the mustard. Spoon the mushroom mixture evenly over the cheese, then top with the remaining ½ cup of cheese.
- Bake: Brush the scored border with the egg wash. Bake for 20-25 minutes, until the pastry is puffed and golden and the cheese is bubbly.
- Serve: Let rest for 5-10 minutes. Garnish with fresh herbs, slice, and serve.
🌟 Chef’s Tips for Success:
· Thaw Puff Pastry Correctly: The best way is to move it from the freezer to the refrigerator for a few hours or overnight. If you’re short on time, leave it on the counter for 30-40 minutes until it’s pliable but still cold.
· COOL THE FILLING: This is the most important step! A hot filling will melt the butter in the pastry before it bakes, leading to a soggy, greasy result instead of a flaky one.
· Get the Mushrooms Dry: Cook the mushrooms until all their released liquid has evaporated. A wet filling will steam the pastry from the inside.
· Egg Wash is Key: Brushing with an egg wash gives the pastry a beautiful, shiny, golden-brown finish.
· Cheese Choices: Use a good melting cheese.
· Gruyère/Comté: Nutty and fantastic with mushrooms.
· Fontina: Buttery and excellent for melting.
· Gouda: Creamy and mild.
· Mozzarella: For maximum stretch.
· Goat Cheese: For a tangy twist (crumble it over the top).
Whether you choose the elegant pinwheels or the rustic galette, you’re in for a delicious treat. Enjoy