This Braided Mushroom Puff Pastry is filled with a buttery mushroom, garlic, onion, white wine, and mozzarella mixture. It all gets wrapped in a golden and flaky braided crust.
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Puff pastry is really having a moment. Isn't it? And while this flaky dough is currently trending, it never really stopped being trendy in our home. I have used puff pastry in so many recipes over the years. This buttery, crusty pastry is good for all sorts of sweet and savory dishes.
I was once again reminded of one of my random recipe creations. I was playing "Chopped" in our kitchen, using what I could to clean out the fridge, and created a puff pastry braid filled with a mushroom mixture. Just the type of dish that's perfect for the end of summer/beginning of fall transition!
Braided Mushroom Puff Pastry
This puff pastry braid is filled with a mixture of baby bella mushrooms sautéed in a little white wine, olive oil, and butter. The mushrooms are also cooked with onion, garlic, and combined with fresh herbs. The mixture is topped with mozzarella cheese before being wrapped inside puff pastry dough.
A little egg wash and garlic powder goes on top of the dough before baking. In under 30 minutes, you'll have a gorgeous puff pastry braid that's totally lunch or brunch worthy!
You could pretty much use your favorite mushroom in this puff pastry braid. I used baby bella mushrooms. Not only are they easy to find presliced, they're a bit earthier and meatier in flavor and texture.
Preparing the Mushroom Mixture
The first thing we're going to do is prepare our mushroom mixture. In a large skillet, add the olive oil and heat over medium heat.
Add the mushrooms to the skillet and toss them in the olive oil to coat. Now, we're going to let them sit for about 4 minutes undisturbed in the pan.
Next, add the white wine and butter. Let the butter melt down, then add the garlic and onions to the pan.
Cook for about 4 minutes, stirring occasionally, until the onions and garlic are fragrant and the mushrooms have softened.
Season the mixture with salt and pepper and add the fresh herbs. I used a combination of rosemary and thyme, but you could use either or. Stir in the herbs, remove the pan from heat, and set aside.
Making the Braided Mushroom Puff Pastry
Now, we're going to prep the puff pastry. Roll the pastry out on a lightly floured surface. Use a rolling pin to roll out the dough just to smooth down the creases.
Carefully move the sheet to a parchment paper lined baking sheet.
Spread the mushroom mixture down the center of the puff pastry (try not to get a lot of the juice from the pan on the dough) and sprinkle with shredded mozzarella.
Use kitchen scissors or a sharp knife to make 1 inch cuts along the dough towards the center. Then, take the ends and begin folding towards the center, overlapping until a braid forms. Tuck in or trim the ends.
Brush the top of the puff pastry braid with egg wash and sprinkle with garlic powder.
Bake the puff pastry braid for about 30 minutes, or until it's golden brown and cooked through. Allow the pastry to cool before cutting it into slices and serving.
Braided Mushroom Puff Pastry
Ingredients
- 1 puff pastry sheet
- 8 oz. baby bella mushrooms sliced
- 1-2 tbsps. extra virgin olive oil
- 1/4 dry white wine like Pinot Grigio or Chardonnay
- 1 tbsp. butter
- 2 cloves garlic minced or grated
- 1/2 cup red onion sliced thin
- 1/2 tsp. fresh thyme removed from stem
- 1/2 tsp. fresh rosemary removed from stem and chopped
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
- Egg wash
- 1/2 tsp. garlic powder
Instructions
- Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
- In a skillet, heat olive oil over medium heat. Add mushrooms, stir to coat with oil, spread evenly in the pan, and allow to sit undisturbed for about 4 minutes.
- Add wine and butter to the skillet. Allow butter to melt. Then, add garlic and onion.
- Cook for 3-4 minutes, strirring every so often, until onions and garlic are fragrant and mushrooms have softenened.
- Season with salt and pepper. Stir and remove from heat. Stir in the herbs and set aside.
- On a lightly floured surface, unroll the puff pastry. Roll out the dough just to remove the creases.
- Spread the mushroom mixture (without pan juices) down the center of the puff pastry sheet. Top with shredded mozzarella.
- With kitchen scissors, or a sharp knife, cut the ends of the dough up towards the filled center in 1-inch strips.
- Take an end strip and begin overlapping each strip until a braid forms. Tuck in or trim ends.
- Use a pastry brush to lightly brush on the egg wash and sprinkle with garlic powder.
- Bake in the oven for 30 minutes, or until dough is completely cooked through and golden brown.
- Allow to cool before cutting in slices and serving.
This braid is warm and savory with buttery richness wrapped up in a golden and flaky crust. The simple braid gives this dish a nice presentation, as well.
Did you make this Braided Mushroom Puff Pastry recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
