How to Make Mushroom Puff Pastry

Create Savory Mushroom Filling

Develop deep flavor through proper mushroom cooking technique.

Enrich with Cheese

Add creamy elements for luxurious texture and flavor.

Assemble the Pastry

Properly layer filling and seal for optimal presentation.

Bake to Golden Perfection

Achieve flaky, puffed texture with beautiful color.

Baking Tips

For the best flavor, use a variety of mushrooms rather than just one type.

Make sure to cook the mushrooms until they've released and reabsorbed their moisture for concentrated flavor.

The filling can be made up to 24 hours in advance and refrigerated until ready to use.

For a shortcut version, use pre-made mushroom duxelles from specialty food stores.

For individual servings, cut the pastry into smaller squares or use a cookie cutter before filling and sealing.

Mushroom Puff Pastry

Name: Mushroom Puff Pastry
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: French-inspired
Ingredients: 2 sheets frozen puff pastry, thawed (about 17 oz total); 2 tablespoons olive oil; 1 tablespoon butter; 1 small onion, finely diced; 3 cloves garlic, minced; 1 1/2 pounds mixed mushrooms (cremini, shiitake, oyster), sliced; 2 tablespoons fresh thyme leaves (or 2 teaspoons dried); 1 tablespoon fresh rosemary, chopped; 1/4 cup dry white wine or vegetable broth; 1/3 cup cream cheese, softened; 1/2 cup Gruyère or Swiss cheese, grated; 1/4 cup Parmesan cheese, finely grated; Salt and freshly ground black pepper, to taste; 1 egg, beaten (for egg wash); 2 tablespoons fresh parsley, chopped (for garnish)

A delicious savory pastry featuring a rich mushroom filling encased in flaky, golden puff pastry. Perfect as an elegant appetizer, impressive party snack, or vegetarian main course when paired with a salad.

Prep Time

25 Minutes

Cook Time

30 Minutes

Total Time

55 Minutes

Chef

JUE

Ingredients

Custard Cream

2 sheets frozen puff pastry, thawed (about 17 oz total)

2 tablespoons olive oil

1 tablespoon butter

1 small onion, finely diced

3 cloves garlic, minced

1 1/2 pounds mixed mushrooms (cremini, shiitake, oyster), sliced

2 tablespoons fresh thyme leaves (or 2 teaspoons dried)

1 tablespoon fresh rosemary, chopped

1/4 cup dry white wine or vegetable broth

1/3 cup cream cheese, softened

1/2 cup Gruyère or Swiss cheese, grated

1/4 cup Parmesan cheese, finely grated

Salt and freshly ground black pepper, to taste

1 egg, beaten (for egg wash)

2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Heat olive oil and butter in a large skillet over medium heat. Add diced onion and cook until softened, about 3-4 minutes.

Add minced garlic and cook for another 30 seconds until fragrant.

Add the sliced mushrooms, thyme, and rosemary. Increase heat to medium-high and cook, stirring occasionally, until mushrooms have released their moisture and are golden brown, about 8-10 minutes.

Pour in the white wine or broth, scraping up any browned bits from the bottom of the pan. Cook until liquid is mostly evaporated, about 2-3 minutes.

Remove from heat and stir in the cream cheese until melted and well combined. Fold in half of the Gruyère cheese. Season with salt and pepper to taste.

Allow the mushroom mixture to cool for 10 minutes.

On a lightly floured surface, roll out each puff pastry sheet to about 10x12 inches.

Transfer one pastry sheet to the prepared baking sheet. Spread the mushroom mixture evenly over the pastry, leaving a 1-inch border around the edges.

Sprinkle the remaining Gruyère and Parmesan cheese over the mushroom mixture.

For a full-sized tart: Place the second sheet of puff pastry over the filling. Press edges to seal, then trim any excess. Use a fork to crimp the edges. Cut 3-4 small slits in the top to allow steam to escape.

For individual pastries: Cut both sheets into equal squares or circles. Place filling on one set, leaving borders, top with remaining cut pieces, and seal edges.

Brush the top of the pastry with beaten egg for a golden finish.

Bake for 25-30 minutes, until the pastry is puffed and golden brown.

Let cool for 5-10 minutes before slicing. Sprinkle with fresh parsley before serving.

Mushroom Puff Pastry

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Mushroom Puff Pastry

Mushroom Puff Pastry

Ingredients

Instructions