Go Back
Savory mushroom and Gruyère puff pastry braid, perfect for appetizers

Savory Mushroom & Gruyère Puff Pastry Braid

This delectable dish features a flaky golden crust filled with earthy mushrooms and rich Gruyère cheese, making it perfect for gatherings or family meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 8 ounces button mushrooms, sliced Can substitute with shiitake or portobello mushrooms
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded Gruyère cheese Can substitute with Swiss or mozzarella
For the braid
  • 1 sheet puff pastry, thawed if frozen
  • 2 tablespoons olive oil
  • 1 egg beaten, for egg wash
  • 1 tablespoon fresh parsley, chopped For garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large skillet, heat the olive oil over medium heat. Add in the chopped onion and sauté for about 5 minutes, or until soft.
  3. Stir in the minced garlic and cook for an additional minute.
  4. Add the sliced mushrooms, fresh thyme, salt, and black pepper to the skillet. Sauté for 8-10 minutes until the mushrooms are browned. Remove from heat and let cool slightly.
  5. On a lightly floured surface, roll out the puff pastry into a rectangle about 10x14 inches.
  6. Cut slits about 1 inch apart along the longer sides of the pastry, leaving a strip in the center for the filling.
  7. Place the cooled mushroom mixture down the center of the pastry and top with shredded Gruyère.
  8. Fold the pastry strips over the filling alternately to form a braid.
  9. Brush the top with the beaten egg for a golden finish.
  10. Place the braid on the prepared baking sheet and bake for 25-30 minutes until puffed and golden brown.
  11. Remove from oven, let cool for a few minutes, then sprinkle with chopped parsley before serving.

Notes

For added flavor, consider adding a splash of vegetable broth to the mushroom mixture. Store leftovers in an airtight container in the fridge for up to 3 days or freeze unbaked for up to a month.