By Lindsay Der
I first found this recipe for Mother’s Day a couple of years ago, for my mom who, of course, loves mushrooms. It was instantly a hit with my family, so I’ve made it ever since. It’s a perfect starter- we had it recently before a steak dinner.
- 1 sheet frozen puff pastry (my dad accidentally got phyllo dough, so I used that instead- just as good!)
- 2 medium shallots (I used one large one)
- 6 ounces Gruyère cheese, shredded (about 1 1/2 cups)
- 1 pound sliced wild mixed mushrooms, such as cremini, shiitake, oyster (just used cremini this time, but try experimenting and see which you like best)
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- All-purpose flour, for rolling
- 5 fresh thyme sprigs (my brother hates thyme, so I didn’t put any:()
- Thaw the puff pastry according to package directions and refrigerate until ready to use. Heat the oven to 400ºF. Thinly slice shallots and mushrooms and shred the Gruyère cheese.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add the shallots and cook, stirring occasionally, until softened, about 3 minutes. Stir in sliced mushrooms and kosher salt, and continue cooking until the mushrooms release and cook-off their liquid. This will take about 10 minutes. Remove from the heat.
- Unroll or unfold the puff pastry onto a lightly floured surface. Roll out to a 10×16-inch rectangle. Transfer to a parchment-lined(aluminum foil works fine) baking sheet.
- Sprinkle with the cheese, leaving a 1-inch border. Top with the mushrooms and 5 fresh thyme sprigs.
- Bake until puffed, lightly browned, and the cheese is melted, 20 to 25 minutes. Cut into 6 squares and serve warm or at room temperature.
- Cut into the perfect size squares for your family and serve warm or at room temperature. Enjoy!