Puff Pastry with Cremini Mushrooms & Gruyere
Quick and easy, yet elevated appetizers are always a big hit! You look like a rock-star in the kitchen, and it makes it look like you worked all day on something that doesn’t take too much time at all! I created this recipe for Puff Pastry with Cremini Mushrooms & Gruyere Cheese for a collaboration I did with Dufour Puff Pastry dough. They have a classic dough and a new vegan dough variation. With puff pastry, the options are endless!
I have used puff pastry over the years in so many ways, sweet and savory! I love to use fresh, seasonal ingredients as it makes the perfect backdrop to highlight all of the flavors. I’ve made them with fresh tomatoes, mozzarella & basil in the summer or with apples or pears with powdered sugar in the fall and winter. They actually puff as you cook them, enveloping the ingredients you put inside, so you can pick them up and they are easy to eat! I love the classic combo of cheese with mushrooms.
For this appetizer, when you bite into the warm, flaky puff pastry, you are met with melty, sharp gruyere and sautéed mushrooms with fresh thyme and sherry. It’s a great flavor combination in each bite and these are so elegant, yet easy to put together!
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Course
Appetizer
Cuisine
French
Servings
6 servings
Ingredients
2-3 Tbsp. extra virgin olive oil
1 cup sliced cremini mushrooms
kosher salt and black pepper
3 cloves garlic, minced
1 Tbsp. truffle butter (or regular)
1 Tbsp. fresh thyme, divided for mushrooms and garnish
2 Tbsp. sherry
1 cup gruyere cheese, shredded
3 Tbsp. AP flour
1 package Dufour Puff Pastry dough, thawed
Egg Wash - 1 egg beaten with 1 Tbsp. water
Instructions
1. In a large sauté pan, add 2 Tbsp. extra virgin olive oil over medium heat. Once it heats, add sliced mushrooms and let sit, turning occasionally until you get browned edges. After about 5 minutes, add salt, pepper, minced garlic, truffle butter (or regular butter instead) and fresh thyme. Turn heat off, add sherry and stir, turn heat back on and continue to cook for 2-3. mins.
2. Shred gruyere cheese and set aside, preheat the oven to 400F.
3. Flour surface and roll out puff pastry dough, cut into large squares, making 9 total
4. Place some shredded gruyere and a few mushrooms in the center of the puff pastry dough, fold over and press the edges along each side. Place each completed puff pastry on a parchment lined baking sheet that has been sprayed with non-stick spray. Crimp with a fork and brush with egg wash.
5. Bake at 400F on the middle rack for about 20 mins. until they are light golden brown. Remove, sprinkle a little more fresh thyme and enjoy!