Irresistibly Easy Savory Mushroom & Gruyère Puff Pastry Braid Recipe

Introduction

This savory mushroom and Gruyère puff pastry braid combines rich, creamy cheese with earthy mushrooms wrapped in a golden, flaky crust. It’s an impressive yet easy-to-make dish perfect for entertaining or a cozy dinner. With simple ingredients and straightforward steps, you’ll have a delicious pastry braid ready in no time.

Ingredients

• 1 package Puff Pastry (use homemade if preferred)
• 2 tbsp Unsalted Butter
• 1 tbsp Olive Oil
• 1 medium Yellow Onion (or red onion for a sharper taste)
• 2 cloves Garlic, minced
• 8 oz Cremini Mushrooms (or shiitake/button mushrooms)
• 1 tbsp Fresh Thyme (or 1/2 tbsp dried thyme)
• Salt, to taste
• Black Pepper, to taste
• 1/2 cup Dry White Wine (optional, can substitute with vegetable broth)
• 8 oz Cream Cheese (can substitute with ricotta or goat cheese)
• 1/2 cup Parmesan Cheese (or Pecorino Romano)
• 1 cup Gruyère Cheese (or Swiss/Fontina)
• 1 tbsp Dijon Mustard (optional)
• 1 large Egg (for egg wash, can be replaced with cream or milk)
• 2 tbsp Fresh Parsley, chopped (for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. Step 2: Melt the unsalted butter with olive oil in a skillet over medium heat. Add the diced yellow onion and sauté until soft, about 5 minutes.
3. Step 3: Stir in the minced garlic and cremini mushrooms. Sauté until browned and moisture evaporates, about 8 minutes. Season with fresh thyme, salt, and black pepper. If using, pour in the dry white wine and cook until absorbed.
4. Step 4: Reduce the heat and stir in the cream cheese, Parmesan, and Dijon mustard until creamy. Fold in the Gruyère cheese and cook until melted.
5. Step 5: Unroll the puff pastry on a floured surface. Cut 8 diagonal strips along each side, leaving the center intact for the filling.
6. Step 6: Spread the mushroom mixture evenly down the center of the pastry. Fold the edges in and braid the strips over the filling, sealing well as you go.
7. Step 7: Transfer the braid to the prepared baking sheet. Brush the top with the beaten egg to create a golden finish.
8. Step 8: Bake for 20–22 minutes or until the pastry is golden brown.
9. Step 9: Let the braid cool for 10 minutes before slicing. Garnish with fresh parsley and serve warm.

Tips & Variations

• For a vegetarian version without wine, substitute white wine with vegetable broth for moisture and flavor.
• Try adding sautéed spinach or caramelized leeks to the mushroom filling for extra depth.
• To make it gluten-free, use a gluten-free puff pastry available at specialty stores.
• If you prefer a sharper flavor, use red onion instead of yellow onion.
• Brush the pastry braid with cream or milk instead of egg for a different finish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (180°C) for about 10 minutes to maintain crispiness. Avoid microwaving as it can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this braid ahead of time?

Yes, you can assemble the braid and keep it refrigerated for a few hours before baking. Just be sure to cover it tightly to prevent drying out.

What can I use if I don’t have Gruyère cheese?

Swiss or Fontina cheeses make excellent substitutes for Gruyère, offering a similar melting quality and mild flavor that complements the mushrooms well.

Irresistibly Easy Savory Mushroom & Gruyère Puff Pastry Braid Recipe

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★★★★★

4.6 from 77 reviews

This Irresistibly Easy Savory Mushroom & Gruyère Puff Pastry Braid is a delicious vegetarian appetizer or light meal featuring a buttery puff pastry filled with a creamy mixture of sautéed mushrooms, onions, garlic, fresh thyme, and a blend of cream cheese, Parmesan, and Gruyère. The braid is brushed with an egg wash for a golden, glossy finish and garnished with fresh parsley for a pop of color and freshness. Perfect for entertaining or a cozy night in, this recipe combines rich, savory flavors with flaky, buttery pastry for an impressive yet simple dish.

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

Ingredients

Scale 1x2x3x

For the Pastry

• 1 package Puff Pastry (use homemade if preferred)
• 2 tbsp Unsalted Butter (adds richness and flavor)
• 1 tbsp Olive Oil (for sautéing)

For the Filling

• 1 medium Yellow Onion (or red onion for sharper taste)
• 2 cloves Garlic (minced)
• 8 oz Cremini Mushrooms (or shiitake/button mushrooms)
• 1 tbsp Fresh Thyme (or 1/2 tbsp dried thyme)
• Salt (to taste, essential for seasoning)
• Black Pepper (to taste, essential for seasoning)
• 1/2 cup Dry White Wine (optional, can substitute with vegetable broth)
• 8 oz Cream Cheese (can substitute with ricotta or goat cheese)
• 1/2 cup Parmesan Cheese (or Pecorino Romano)
• 1 cup Gruyère Cheese (or Swiss/Fontina)
• 1 tbsp Dijon Mustard (optional)

For the Egg Wash

• 1 large Egg (can be replaced with cream or milk)

For Garnish

• 2 tbsp Fresh Parsley (chopped)

Instructions

1. Preheat oven: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Sauté onions: Melt unsalted butter with olive oil in a skillet over medium heat. Add diced yellow onion and sauté until soft, about 5 minutes, releasing their sweetness.
3. Add garlic and mushrooms: Stir in minced garlic and cremini mushrooms. Continue to sauté until mushrooms are browned and moisture evaporates, about 8 minutes, enhancing their savory flavor.
4. Season and deglaze: Season the mixture with fresh thyme, salt, and black pepper. If using, pour in dry white wine and cook until it’s mostly absorbed, adding depth of flavor.
5. Create creamy filling: Reduce heat to low and stir in cream cheese, Parmesan, and Dijon mustard until the mixture is creamy and well combined. Fold in Gruyère cheese until melted and smooth.
6. Prepare pastry: Unroll the puff pastry on a floured surface. Using a knife, cut 8 diagonal strips on each side of the pastry, leaving the center intact for the filling.
7. Assemble braid: Spread the mushroom mixture evenly down the center of the pastry. Fold the strips over the filling alternately from each side, creating a braided effect. Press edges to seal well.
8. Egg wash and bake: Transfer the braid to the prepared baking sheet. Brush the top with the beaten egg to achieve a golden, glossy finish. Bake for 20-22 minutes or until the pastry is puffed and golden brown.
9. Cool and garnish: Allow the braid to cool for 10 minutes after baking. Slice and garnish with fresh chopped parsley before serving to add freshness and color.

Notes

• If you prefer a sharper flavor, use red onion instead of yellow onion.
• Dry white wine enhances the depth but can be replaced with vegetable broth for a non-alcoholic option.
• Substitute cream cheese with ricotta or goat cheese for a different creamy texture and flavor.
• For a dairy-free version, try vegan cream cheese and cheese alternatives and use a plant-based puff pastry.
• Make sure to salt and pepper to taste after the filling is combined, as cheeses vary in saltiness.
• The puff pastry braid can be prepared ahead and refrigerated before baking to save time.

Keywords: savory puff pastry, mushroom braid, gruyère, vegetarian appetizer, cream cheese filling, easy puff pastry recipe