Savory Mushroom Gruyère Puff Braid Recipe

Introduction

This Savory Mushroom Gruyère Puff Braid combines tender cremini mushrooms with creamy cheeses wrapped in flaky puff pastry. It’s a perfect appetizer or elegant snack that’s easy to prepare and impressive to serve.

Ingredients

• 1 sheet puff pastry, thawed
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 10 ounces cremini mushrooms, sliced
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• Salt, to taste
• Black pepper, to taste
• 1/4 cup dry white wine (optional)
• 8 ounces cream cheese
• 3/4 cup Parmesan cheese, finely grated
• 1/2 cup Gruyère cheese, grated
• 1 teaspoon Dijon mustard (optional)
• 2 large eggs, divided
• Fresh parsley, chopped, for garnish

Instructions

1. Step 1: Preheat the oven to 350°F and line a baking tray with parchment paper.
2. Step 2: In a large skillet over medium heat, warm the olive oil and butter. Add the diced onion and cook until softened, about 5 minutes.
3. Step 3: Add the minced garlic and sliced cremini mushrooms. Sauté until the mushrooms are browned and their moisture has evaporated, about 8 minutes.
4. Step 4: Stir in the thyme, salt, black pepper, and white wine if using. Cook until the liquid is absorbed, then reduce the heat.
5. Step 5: Mix in the cream cheese, Parmesan cheese, and Dijon mustard if desired until smooth. Remove from heat and fold in the Gruyère cheese.
6. Step 6: Beat one egg and quickly stir it into the filling mixture. Let the filling cool slightly.
7. Step 7: Unroll the puff pastry on a clean surface. Cut eight diagonal strips on each long side, leaving the center intact for the filling.
8. Step 8: Spread the mushroom filling down the center strip, leaving space at the top and bottom. Fold in the ends, then braid the strips over the filling to enclose it fully.
9. Step 9: Transfer the assembled pastry onto the lined baking tray using the parchment paper. Brush the top and sides with the remaining beaten egg.
10. Step 10: Bake for 20 to 22 minutes, until the pastry is golden brown and puffed. Let cool for 10 minutes before slicing.
11. Step 11: Garnish with fresh parsley and serve warm.

Tips & Variations

• For a vegetarian version, omit the white wine or use a vegetable broth reduction instead.
• Try adding sautéed spinach or caramelized leeks to the mushroom mixture for extra flavor and texture.
• Use fresh thyme if available, but dried thyme works well in a pinch.
• Brush the pastry with an extra egg wash halfway through baking for a shinier finish.

Storage

Store any leftover puff braid in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven until warmed through to keep the pastry crisp. Avoid microwaving, as it can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can make the mushroom and cheese filling a day ahead and refrigerate it. Bring it to room temperature and stir in the beaten egg before assembling the braid.

Can I use frozen puff pastry?

Absolutely. Just be sure to thaw the puff pastry sheet completely according to package instructions before using to ensure it’s easy to shape and bakes evenly.

Savory Mushroom Gruyère Puff Braid Recipe

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★★★★★

4.8 from 269 reviews

This Savory Mushroom Gruyère Puff Braid is a deliciously flaky puff pastry filled with a creamy mixture of sautéed cremini mushrooms, onions, garlic, and a blend of Gruyère, Parmesan, and cream cheeses. Enhanced with fresh thyme and a hint of Dijon mustard, this elegant and comforting dish is perfect as an appetizer or a light main course. The golden braid encases a rich, flavorful filling that pairs beautifully with a simple salad or a glass of white wine.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 20-22 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pastry

• 1 sheet puff pastry, thawed

Filling

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 10 ounces cremini mushrooms, sliced
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• Salt, to taste
• Black pepper, to taste
• 1/4 cup dry white wine (optional)
• 8 ounces cream cheese
• 3/4 cup Parmesan cheese, finely grated
• 1/2 cup Gruyère cheese, grated
• 1 teaspoon Dijon mustard (optional)
• 2 large eggs, divided

Garnish

• Fresh parsley, chopped

Instructions

1. Prepare Oven and Baking Tray: Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper to prevent sticking and to ensure even baking.
2. Cook Aromatics: In a large skillet over medium heat, warm the olive oil and unsalted butter until melted and combined. Add the finely diced onion and cook for about 5 minutes until softened and translucent.
3. Brown Mushrooms and Garlic: Add the minced garlic and sliced cremini mushrooms to the skillet. Sauté for about 8 minutes until the mushrooms are browned and most of their moisture has evaporated, stirring occasionally.
4. Add Aromatics and Deglaze: Stir in the fresh thyme leaves (or dried thyme), salt, and black pepper. Pour in the dry white wine, if using, and cook until the liquid has almost completely absorbed, then reduce the heat to low.
5. Form Creamy Filling: Stir in the cream cheese, finely grated Parmesan, and Dijon mustard (if using), mixing thoroughly until smooth and well combined. Remove the skillet from heat and fold in the grated Gruyère cheese gently to incorporate.
6. Incorporate Egg: Beat one egg separately and quickly stir it into the filling to help bind the mixture. Allow the filling to cool slightly to prevent melting the puff pastry during assembly.
7. Shape Puff Pastry: Unroll the thawed puff pastry onto a clean surface. Using a sharp knife, cut eight diagonal strips along each long side of the pastry sheet, leaving the central portion intact for the filling.
8. Fill and Braid Dough: Spread the cooled mushroom and cheese filling evenly down the center strip of the pastry. Leave some space at the top and bottom edges. Fold in the ends to seal, then alternate folding the diagonal strips over the filling, creating a braided effect to fully enclose the filling.
9. Transfer and Egg Wash: Carefully transfer the assembled braid onto the prepared baking tray by lifting the parchment paper. Beat the remaining egg and brush it generously over the top and sides of the braid to give a glossy, golden finish when baked.
10. Bake Until Golden: Place the tray in the preheated oven and bake for 20 to 22 minutes, or until the puff pastry is golden brown and puffed up. Once baked, remove from the oven and let it cool for about 10 minutes to set before slicing.
11. Garnish and Serve: Sprinkle the braid with freshly chopped parsley for a burst of color and fresh flavor. Serve warm as an appetizer, snack, or alongside a green salad for a light meal.

Notes

• Make sure the puff pastry is fully thawed before unrolling to avoid breakage.
• If you prefer a vegetarian diet that excludes alcohol, you can omit the white wine without affecting the overall flavor significantly.
• For an extra touch, add chopped fresh herbs such as chives or tarragon into the filling.
• Let the filling cool before assembling to prevent the pastry from becoming soggy or the cheese from melting prematurely.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently in the oven.

Keywords: mushroom puff pastry, Gruyère cheese braid, savory puff pastry, mushroom appetizer, vegetarian pastry recipe, cheese filled puff pastry