Introduction

This Savory Mushroom & Gruyère Puff Pastry Braid combines tender mushrooms, creamy cheeses, and fragrant herbs wrapped in flaky puff pastry. It’s an impressive yet easy-to-make dish perfect for entertaining or a cozy meal at home.

A golden-brown puff pastry braid sits on a white marbled textured surface, showing multiple flaky layers on the top with a shiny glazed finish and sprinkled with coarse sea salt and small thyme sprigs. The pastry is braided, creating a textured pattern with a light crispiness and slightly darker spots where it browned. The bottom layer reveals a filling of dark, cooked mushrooms sliced thickly, visible from the open end of the braid. Small thyme sprigs and sea salt are scattered around the pastry on the surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
Step 2: In a large skillet, heat olive oil and butter over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
Step 3: Stir in the garlic and sliced mushrooms, and sauté until the mushrooms are browned and most of the moisture has evaporated, about 8 minutes.
Step 4: Add thyme, salt, pepper, and white wine if using. Continue cooking until the liquid is absorbed, then reduce the heat.
Step 5: Stir in cream cheese, Parmesan cheese, and Dijon mustard until the mixture is smooth and creamy. Remove from heat and stir in the Gruyère cheese.
Step 6: Add one beaten egg to the mushroom mixture and stir quickly to combine. Let the mixture cool slightly.
Step 7: Unroll the puff pastry sheet on a clean surface. Cut 8 diagonal strips along each long side of the pastry, leaving the center intact for the filling.
Step 8: Spread the mushroom filling evenly down the center of the pastry, leaving space at the top and bottom. Fold the ends of the pastry, then braid the strips over the filling, alternating sides.
Step 9: Transfer the braided pastry to the prepared baking tray. Brush the top with the remaining beaten egg.
Step 10: Bake for 20–22 minutes, or until the pastry is golden brown and puffed.
Step 11: Let the braid cool for 10 minutes before slicing. Garnish with fresh parsley and serve warm.

Tips & Variations

For a vegetarian version, skip the white wine or substitute with vegetable broth.
Swap Gruyère with mozzarella or fontina for a different cheesy flavor.
Use fresh rosemary or sage instead of thyme for a unique herb twist.
Make sure the mushroom mixture is not too wet to prevent soggy pastry.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) to preserve the flaky texture. Avoid microwaving, which can make the pastry soggy.

How to Serve

A golden brown puff pastry braid with a glossy top sprinkled with coarse sea salt and small green herb leaves is laid on a wooden board. The braid has about six visible sections where the dough strips overlap, each showing the flaky texture of the baked pastry. The open end reveals cooked mushroom slices inside a creamy, light-colored filling. There are whole garlic bulbs, cloves, and scattered green herb sprigs around the board on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the mushroom filling in advance?

Yes, you can make the filling a day ahead and store it in the refrigerator. Let it come to room temperature before assembling the braid.

What can I do if I don’t have puff pastry?

While puff pastry gives the best flaky texture, you can try using phyllo dough or a pie crust as alternatives, though the texture and appearance will differ.