Name: Savory Mushroom Gruyère Puff Braid Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: French
Ingredients: 1 sheet puff pastry, thawed; 2 tablespoons unsalted butter; 2 tablespoons olive oil; 1 small yellow onion, finely diced; 2 cloves garlic, minced; 10 ounces cremini mushrooms, sliced; 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme; Salt, to taste; Black pepper, to taste; 1/4 cup dry white wine (optional); 8 ounces cream cheese; 3/4 cup Parmesan cheese, finely grated; 1/2 cup Gruyère cheese, grated; 1 teaspoon Dijon mustard (optional); 2 large eggs, divided; Fresh parsley, chopped, for garnish

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Introduction

This Savory Mushroom Gruyère Puff Braid is a delightful blend of tender mushrooms, creamy cheeses, and flaky puff pastry. Perfect as an appetizer or a light meal, it’s full of rich flavors wrapped in a beautiful braided crust.

A golden brown braided pastry roll rests on a wooden board, showing several visible layers of shiny, flaky crust on top with a crisscross pattern. Inside, rich layers of cooked mushrooms and melted cheese are seen, with the mushrooms being dark brown and tender looking. Small green leaves are scattered on top and around the board, adding a fresh touch. The pastry shines with a glossy finish from an egg wash, and the surface is textured with crispy baked spots. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 350°F and line a baking tray with parchment paper.
Step 2: In a large skillet over medium heat, warm the olive oil and butter. Add the diced onion and cook until softened, about 5 minutes.
Step 3: Add the minced garlic and sliced mushrooms. Sauté until the mushrooms are browned and most moisture has evaporated, about 8 minutes.
Step 4: Stir in thyme, salt, black pepper, and white wine if using. Cook until the wine is absorbed, then reduce heat.
Step 5: Mix in the cream cheese, Parmesan cheese, and Dijon mustard if desired, stirring until smooth. Remove from heat and fold in the Gruyère cheese.
Step 6: Beat one egg and quickly stir it into the filling. Let the filling cool slightly before assembling.
Step 7: Roll out the puff pastry on a clean surface. Cut eight diagonal strips along each long side, leaving the center intact for the filling.
Step 8: Spread the mushroom mixture down the center of the pastry, leaving space at the top and bottom. Fold in the ends, then braid the strips over the filling to enclose it.
Step 9: Transfer the braid onto the parchment-lined baking tray. Brush the top and sides with the remaining beaten egg.
Step 10: Bake for 20 to 22 minutes, until the pastry is golden brown and puffed. Let cool for 10 minutes before slicing.
Step 11: Garnish with fresh parsley and serve warm.

Tips & Variations

Allow the filling to cool before braiding to prevent the pastry from becoming soggy and to make handling easier.
Substitute cremini mushrooms with baby bella or shiitake for different flavors.
Add a pinch of nutmeg to the filling for extra warmth and depth.
Use whole grain or gluten-free puff pastry if preferred.

Storage

Store leftover puff braid in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–15 minutes to restore its crispiness. This dish is best enjoyed warm but can be served at room temperature.

How to Serve

A long, golden brown puff pastry roll with a braided top, showing layers of shiny, crispy crust with small green herb leaves scattered on it; the inside is filled with dark brown, tender mushroom slices and creamy melted cheese, visible at the open end; the roll rests on a wooden board with fresh green herb sprigs placed beside it, all on a white marbled texture background. 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 ahead of time?

Yes, you can prepare the filling a day in advance. Store it in the refrigerator and bring it to room temperature before assembling the braid.

Can I freeze the assembled puff braid before baking?

Absolutely. Wrap the assembled braid tightly in plastic wrap and freeze for up to one month. Bake from frozen, adding extra baking time as needed until golden and cooked through.