Mushroom & Gruyere Puff Pastry Braid

Ingredients:

• 1 Cup Gruyere Cheese (shredded)
• 2 Cups Mushrooms (sliced)​
• 1 Egg
• Pepper (to taste)
• 1 Puff Pastry Sheet
• Salt (to taste)
• 1 Small Onion (thinly sliced, chopped)
• 2 TBSP Olive Oil
• 1 TSP Garlic (minced)
• 1 TSP Thyme (dried)
• 1 TSP Water

Instructions:

Cut mushroom and onions, separately set aside.

Over medium heat add oil. Add onions and cook until translucent. Then add garlic, mushrooms and cook until liquid has evaporated. Add pepper, salt, thyme and set aside to cool.

Preheat the oven to 400F.

Shred gruyere cheese and set aside. 

Beat egg with water and set aside.

Roll puff pastry onto a floured surface. Cut into a rectangular shape and cut slits along each (2) sides 1″ apart. Spread mushroom mixture in the center. Top with gruyere cheese. Crossover the slit to the opposing side to create a braid.

Carefully, brush egg wash on.

Bake until golden brown, for 20 – 30 minutes. Serve hot.

Tips:

• Bake on parchment paper to avoid sticking.
• Compliments argula salad.
• Does not reheat well.
• I prefer to cut my own fresh mushrooms but, presliced fresh mushrooms can be used.
• Leftovers not recommended.
• Mushrooms take 5 minutes to become soft.
• Onions take 5 minutes to become translucent.
• Optional condiment is fig spread or crème fraîche.
• Optional drizzle with balsamic glaze or honey.
• Serve as a appetizer or eat as a meal, it’s filling.
• Thyme substitute to consider Herbs de Provence or rosemary.