🍄 Savory Mushroom & Gruyère Puff Pastry Braid

Flaky puff pastry filled with buttery mushrooms, caramelized shallots, herbs, and nutty Gruyère. Perfect as an appetizer, brunch centerpiece, or light dinner.

⏱ Time

• Prep: 20 minutes

• Cook: 30–35 minutes

• Total: ~55 minutes

🍽 Serves

• 4–6 (as appetizer)

• 2–3 (as main)

🛒 Ingredients

Filling

• 2 tbsp butter

• 1 tbsp olive oil

• 12 oz (340 g) mushrooms, finely sliced
  (cremini, button, shiitake, or mix)

• 1 large shallot or ½ onion, finely diced

• 2 cloves garlic, minced

• 1 tsp fresh thyme (or ½ tsp dried)

• Salt & black pepper, to taste

• ¼ cup heavy cream or crème fraîche (optional but luxurious)

• 1 cup (about 100 g) grated Gruyère cheese

Pastry

• 1 sheet puff pastry, thawed

• 1 egg + 1 tbsp milk (egg wash)

Optional Garnishes

• Fresh thyme leaves

• Sesame seeds or poppy seeds

• Parmesan dusting

👨‍🍳 Instructions

1. Make the Mushroom Filling

1. Heat butter and olive oil in a skillet over medium heat.

2. Add mushrooms in a single layer. Cook without stirring for 3–4 minutes to brown.

3. Stir and continue cooking until moisture evaporates (8–10 minutes total).

4. Add shallot and cook until soft (2–3 minutes).

5. Add garlic and thyme; cook 30 seconds.

6. Season with salt and pepper.

7. Stir in cream (if using), cook 1 minute, then remove from heat.

8. Let mixture cool completely (important for flaky pastry).

2. Prepare the Puff Pastry

1. Preheat oven to 400°F (200°C).

2. Line a baking sheet with parchment.

3. Roll puff pastry slightly to even it out.

4. Place filling in a strip down the center (lengthwise).

5. Sprinkle Gruyère evenly over the mushrooms.

3. Braid the Pastry

1. Cut diagonal strips on both sides of the filling (about 1 inch wide).

2. Fold strips alternately over filling to form a braid.

3. Tuck ends underneath.

4. Finish & Bake

1. Brush pastry with egg wash.

2. Sprinkle toppings if using.

3. Bake 30–35 minutes, until deeply golden and puffed.

4. Rest 5 minutes before slicing.

🧀 Serving Ideas

• With a green salad + vinaigrette

• Alongside soup (tomato or leek is 🔥)

• As a brunch main with soft eggs

❓ Q & A

Q: Can I use a different cheese?

A: Yes! Great substitutes:

• Swiss

• Fontina

• Comté

• Sharp white cheddar
  Gruyère gives the best nutty depth, though.

Q: Why is my pastry soggy on the bottom?

A: Most common reasons:

• Filling was too hot

• Mushrooms weren’t cooked down enough
  👉 Make sure mushrooms are dry and fully cooled.

Q: Can I make this ahead of time?

A: Yes!

• Prepare filling up to 2 days ahead

• Assemble braid and refrigerate (unbaked) up to 24 hours
  Bake straight from fridge, adding 5 extra minutes.

Q: Can I freeze it?

A: Absolutely.

• Freeze unbaked braid

• Bake from frozen at 400°F, adding 10–15 minutes

Q: Can I add meat?

A: Totally:

• Prosciutto (thin layers)

• Cooked bacon

• Chicken (finely chopped and cooked)

Q: How do I keep the braid neat?

A:

• Don’t overfill

• Chill assembled braid 10 minutes before baking

• Use a sharp knife for clean pastry strips

Q: Can I make it vegetarian-friendly?

A: It already is! Just double-check your cheese uses vegetarian rennet if needed.