Gruyère & Wild Mushroom Puff Braid

Why Make This Recipe

Gruyère & Wild Mushroom Puff Braid is a delightful dish that combines rich flavors and a striking appearance. The buttery puff pastry encases a savory filling of mushrooms and cheese, making it perfect for appetizers, snacks, or even a light meal. Whether you’re hosting a gathering or simply crave a comforting dish, this braid adds a touch of elegance without an overwhelming effort in the kitchen. Plus, it’s a great way to enjoy the earthy taste of mushrooms along with the creaminess of Gruyère cheese.

How to Make Gruyère & Wild Mushroom Puff Braid

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 1 shallot, minced
• 2 garlic cloves, crushed
• 300g mushrooms (cremini, oyster, shiitake), chopped
• 1 tsp fresh thyme
• 2 tbsp cream or mascarpone
• Salt & pepper to taste
• 100g Gruyère, grated
• 1 puff pastry sheet
• 1 egg yolk + 1 tbsp milk (for egg wash)
• Optional: herbs or flaky salt for garnish

Directions

1. In a skillet, heat the olive oil and butter over medium heat. Add the minced shallot and crushed garlic, cooking until they soften.
2. Mix in the chopped mushrooms and thyme. Cook, stirring occasionally, until the mushrooms turn deep golden and dry.
3. Stir in the cream or mascarpone, then season with salt and pepper. Add the grated Gruyère cheese and mix well. Remove from heat and let the filling cool slightly.
4. Roll out the puff pastry sheet and place the mushroom filling down the center third of the pastry.
5. Cut the sides of the pastry into angled strips.
6. Fold the strips over the center filling to create a braid, tucking in the ends.
7. Brush the top of the braid with the egg wash made from the egg yolk and milk.
8. If desired, garnish with herbs or flaky salt.
9. Bake in a preheated oven at 200°C for 25–30 minutes, or until the pastry is deeply golden and puffed.
10. Allow it to rest slightly before slicing and serving.

How to Serve Gruyère & Wild Mushroom Puff Braid

This puff braid is best served warm, straight out of the oven. You can slice it into thick pieces or smaller bites, making it perfect for sharing. Pair it with a fresh salad or a simple dipping sauce to enhance its flavor. For an elevated touch, serve it alongside a glass of white wine.

How to Store Gruyère & Wild Mushroom Puff Braid

If you have leftovers, store them in an airtight container in the refrigerator. The puff pastry can become soggy if kept too long, so it’s best enjoyed within a couple of days. Reheat in the oven to maintain its crispness before serving again.

Tips to Make Gruyère & Wild Mushroom Puff Braid

• Choose a mix of mushrooms for depth of flavor. Cremini, oyster, and shiitake combine well.
• Ensure the mushroom filling is not too wet, as this can make the pastry soggy.
• Experiment with different cheeses, like Fontina or cheddar, to customize the flavor.

Variation

You can easily customize this recipe by adding other ingredients to the filling. Spinach, nuts, or even cooked chicken could enhance the dish. For a vegetarian twist, consider replacing the Gruyère with a vegan alternative.

FAQs

1. Can I use frozen puff pastry?
Yes, frozen puff pastry works perfectly. Thaw it in the refrigerator before using.

2. Is there a way to make this recipe ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the fridge. Assemble the braid just before baking for best results.

3. What other mushrooms could I use?
Feel free to experiment with different types of mushrooms. Button mushrooms or portobello can also be great options to consider.