A quick and easy app using our favorite puff pastry to jazz it up a bit. Great for a family gathering or holiday event you might be hosting!
Sautéed Mushrooms and Gruyère in Puff Pastry
Servings: 2 dozen
- 3 Tbsp unsalted butter
- 1 shallot diced
- 3 cloves garlic minced
- 8 oz cremini mushrooms sliced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 sheet puff pastry
- 3 oz Gruyère or Fontina cheese cut into 1/2” squares
- 1/2 cup Gruyère or Fontina cheese grated
- Fresh tarragon or thyme leaves minced
- Balsamic glaze
- Preheat oven to 400 degrees.
- Allow puff pastry to sit out at room temperature while prepping filling. (Note, if puff pastry was in freezer, thaw according to package instructions prior).
- Heat a large skillet over medium heat. Add butter, shallots and garlic. Cook 3-4 minutes, stirring frequently. Add mushrooms, salt, pepper and thyme. Turn heat down to medium low and allow mushrooms to soften, roughly 8-10 minutes. If mixture becomes too dry while cooking, add a splash of white wine or chicken broth (roughly 1-2 Tbsp). Once mixture is softened, remove from heat and let cool while prepping pastry dough.
- Lightly spray a 24-well mini muffin pan with non-stick cooking spray.
- Roll out sheet of puff pastry onto a well-floured surface into a 10×14-inch rectangle. Cut the pastry into 4 strips lengthwise and 6 strips crosswise to create 24 equal squares. Press the pastry squares into each well of the muffin pan, letting the excess stick up over the edges. Pierce the dough with a fork, allowing air to escape while cooking.
- Into each puff pastry square, add a piece of cheese. Top with dollop of mushroom mixture. Repeat until all squares are full or mushroom mixture is gone. Sprinkle with grated cheese. Cook 15-20 minutes or until lightly golden brown.
- Let cool in pan for a few minutes or until cool enough to touch. Transfer to platter. Drizzle with balsamic glaze. Sprinkle with fresh tarragon or thyme.