Mushrooms in Pastry
Indulge in the rich, buttery decadence of Mushrooms in Pastry—an elegant appetizer or light main dish perfect for any occasion. This recipe features golden, flaky puff pastry enveloping a luscious filling of sautéed mushrooms, shallots, garlic, and Parmesan, delicately seasoned with fresh thyme. The creamy mushroom mixture is balanced by the subtle sweetness of caramelized shallots and the savory depth of grated cheese, making every bite irresistibly flavorful. With just 20 minutes of prep and a quick bake, these savory pastries are an effortless way to impress guests or elevate your weeknight dinner. Serve them warm alongside a crisp salad or as part of a brunch spread for a truly gourmet experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 sheet (thawed if frozen) Puff pastry
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 250 grams Fresh mushrooms (button, cremini, or a mix)
- 1 medium (finely diced) Shallot
- 2 cloves (minced) Garlic
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Heavy cream
- 30 grams (grated) Parmesan cheese
- 1 large (beaten, for egg wash) Egg
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon (for dusting) All-purpose flour
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Clean the mushrooms with a damp paper towel and finely chop them.
Heat a large skillet over medium heat. Add the butter and olive oil, allowing the butter to melt.
Add the diced shallot to the skillet and sauté for 2-3 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the chopped mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown.
Stir in the thyme leaves, heavy cream, Parmesan cheese, salt, and black pepper. Cook for another 2 minutes until the mixture is creamy and well combined. Set aside to cool slightly.
Lightly flour a clean surface and roll out the puff pastry sheet if needed to smooth it out. Cut it into 4 equal squares.
Spoon a generous portion of the mushroom mixture into the center of each pastry square.
Fold each square into a triangle by bringing two opposite corners together, then press the edges to seal. Use a fork to crimp the edges for an extra seal and decoration.
Brush the top of each pastry with the beaten egg to ensure a golden-brown finish.
Place the pastries onto the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden.
Remove from the oven and let cool for a few minutes before serving. Enjoy warm!
Nutrition Facts
Calories |
992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 338 mg | 113% | |
| Sodium | 1670 mg | 73% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 8.5 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 351 mg | 27% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1050 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
