Of course! Mushroom and Cheese Puff Pastry is a quintessential appetizer or light meal that feels incredibly elegant but is surprisingly simple to make. It’s all about the buttery, flaky pastry contrasting with a savory, umami-rich filling.
Here are a few ways to make it, from simple twists to a classic, from-scratch filling.
Recipe 1: Classic Mushroom & Cheese Vol-au-Vents
These are individual, cup-shaped pastry shells filled with a luxurious mushroom duxelle.
Yields: 6-8 pastries
Prep time: 20 minutes
Cook time: 25 minutes
Ingredients
For the Pastry & Assembly:
· 1 sheet (about ½ lb/200g) frozen puff pastry, thawed
· 1 egg, beaten with 1 teaspoon water (for egg wash)
· ¼ cup (25g) grated Parmesan cheese
For the Mushroom Duxelle Filling:
· 1 tablespoon butter
· 1 tablespoon olive oil
· 1 small shallot or ½ small onion, finely chopped
· 1 clove garlic, minced
· 10 oz (300g) cremini or white mushrooms, very finely chopped
· 2 tablespoons dry white wine or sherry (optional, but recommended)
· 2 tablespoons cream cheese or mascarpone, at room temperature
· 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
· Salt and black pepper to taste
Instructions
- Preheat Oven & Prep Pastry: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the Pastry: On a lightly floured surface, roll the thawed pastry sheet to a 10×12 inch rectangle. Using a sharp knife or a biscuit cutter, cut into 6-8 squares or circles.
- Create a Border: Using a smaller, sharp knife, score a smaller square or circle about ¼-inch from the edge on each piece, being careful not to cut all the way through. This will allow the edges to puff up high.
- Bake the Shells: Place the pastries on the prepared baking sheet. Prick the inner centers all over with a fork (this prevents them from rising too much). Brush the outer borders with the egg wash. Bake for 12-15 minutes, until puffed and golden.
- Press Down the Centers: Remove from the oven. The centers will have puffed a little. Use the back of a spoon to gently press them down to create a “well” for the filling.
- Make the Filling: While the pastry bakes, heat butter and olive oil in a large skillet over medium heat. Add the shallot and cook until soft, about 3 minutes. Add the garlic and cook for 30 seconds until fragrant.
- Cook the Mushrooms: Add the finely chopped mushrooms. Cook, stirring occasionally, for 8-10 minutes until they have released their liquid and it has mostly evaporated. The mixture should be fairly dry.
- Finish the Filling: Add the white wine (if using) and cook until evaporated. Remove from heat. Stir in the cream cheese, thyme, salt, and pepper until well combined.
- Assemble and Finish Baking: Spoon the mushroom filling into the pastry wells. Sprinkle the tops with grated Parmesan cheese. Return to the oven for 5-7 minutes, until the cheese is melted and the filling is hot.
- Serve: Garnish with extra fresh thyme and serve immediately.
Recipe 2: Easy Mushroom & Cheese Puff Pastry Twists
Even simpler, these are perfect for a party or a quick snack.
Ingredients & Instructions
· 1 sheet puff pastry, thawed
· ½ cup creamy mushroom soup (from a can) OR ½ cup of the duxelle filling from Recipe 1
· 1 cup (100g) shredded Gruyère, Gouda, or Mozzarella cheese
· 1 egg, for egg wash
· Flaky sea salt (like Maldon)
- Preheat Oven: Preheat to 400°F (200°C). Line a baking sheet with parchment.
- Roll and Top: Unfold the pastry sheet onto the parchment. Spread the mushroom soup or duxelle evenly over one half of the pastry sheet. Sprinkle with the shredded cheese.
- Fold and Slice: Fold the other half of the pastry over the filling. Press the edges gently to seal. Using a sharp knife or a pizza cutter, cut the folded pastry into 1-inch wide strips.
- Twist: Hold each strip at both ends and twist it 3-4 times. Place the twist back on the baking sheet and press the ends down onto the parchment.
- Bake: Brush the twists with egg wash and sprinkle with flaky sea salt. Bake for 15-18 minutes, until puffed and deep golden brown.
Recipe 3: Rustic Mushroom & Cheese Galette
A free-form, “no-fuss” tart that looks beautifully impressive.
Ingredients & Instructions
· 1 sheet puff pastry, thawed
· 2 cups sliced mushrooms (cremini, shiitake, oyster)
· 1 cup shredded cheese (a mix of Fontina and Parmesan is perfect)
· 1 tablespoon olive oil
· 1 clove garlic, minced
· 1 teaspoon fresh thyme
· 1 egg, for egg wash
- Preheat Oven: Preheat to 400°F (200°C). Line a baking sheet with parchment.
- Sauté Mushrooms: In a skillet, heat olive oil over medium-high heat. Sauté mushrooms until browned and tender. Add garlic and thyme in the last minute. Season with salt and pepper.
- Assemble: Roll the pastry into a rough 12-inch circle on the parchment. Sprinkle the center with ½ cup of the cheese, leaving a 2-inch border. Pile the sautéed mushrooms on top, then sprinkle with the remaining cheese.
- Fold and Bake: Fold the edges of the pastry up and over the filling, pleating as you go. Brush the pastry edges with egg wash. Bake for 20-25 minutes, until the pastry is golden and puffed.
Chef’s Tips & Variations
· Thaw Properly: Thaw puff pastry in the refrigerator overnight for the best results. It should be cold but pliable.
· Get Creative with Cheese:
· Gruyère: Nutty and fantastic with mushrooms.
· Goat Cheese: Adds a lovely tang.
· Blue Cheese: For a bold, strong flavor.
· Mozzarella: For that classic, melty pull.
· Add Protein: Add some finely chopped cooked ham, bacon, or shredded chicken to the filling.
· Add Greens: Stir in a handful of fresh spinach or arugula into the hot mushroom filling just before assembling—it will wilt perfectly.
· Herbs: Fresh thyme is a classic pair with mushrooms, but tarragon, chives, or parsley also work wonderfully.
No matter which style you choose, you’re in for a delicious, flaky, and satisfying treat