This herbed mushroom and Gruyère pastry plait is a golden, flaky delight filled with savory mushrooms, aromatic herbs, and rich melted cheese. It’s elegant enough for entertaining yet simple enough to prepare for a comforting meal at home.
Why You’ll Love This Recipe
This recipe brings together crisp puff pastry and a deeply flavorful mushroom filling that feels indulgent without being heavy. It’s vegetarian-friendly, made with simple ingredients, and versatile enough to serve as an appetizer, brunch centerpiece, or light main dish. The plaited presentation looks impressive while requiring no special skills.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the mushroom filling
2 tablespoons olive oil
1 medium onion, finely diced (about 1 cup)
3 cups mushrooms, finely chopped
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary, finely chopped
½ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
1 cup grated Gruyère cheese
For the pastry
1 sheet puff pastry, thawed (about 250 g)
1 large egg, beaten, for egg wash
Optional garnish
¼ cup extra grated Gruyère cheese
Fresh thyme sprigs
Directions
Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 4 to 5 minutes until soft and translucent.
Add the chopped mushrooms and cook for 8 to 10 minutes, stirring occasionally, until their moisture has evaporated and they turn lightly golden.
Stir in the garlic, thyme, rosemary, salt, and black pepper. Cook for 1 minute until fragrant, then remove the skillet from the heat.
Allow the mushroom mixture to cool slightly, then mix in the grated Gruyère cheese until evenly combined.
Roll out the puff pastry sheet directly onto the prepared baking tray. Spoon the mushroom filling down the center lengthwise, leaving space on both sides.
Using a sharp knife, cut diagonal strips along both sides of the pastry. Fold the strips alternately over the filling to create a plait.
Brush the pastry evenly with the beaten egg.
Bake for 25 to 30 minutes, or until the pastry is puffed and deeply golden.
Remove from the oven and, if desired, sprinkle with extra Gruyère and garnish with fresh thyme. Let rest for a few minutes before slicing and serving.
Servings and timing
Servings: 4
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: approximately 50 minutes
Variations
You can add finely chopped spinach to the mushroom filling for extra color and nutrients.
Swap Gruyère with Emmental or a mild aged cheese for a slightly different flavor.
Add a pinch of nutmeg or paprika for extra warmth.
Include caramelized onions instead of sautéed onions for a sweeter profile.
Storage/Reheating
Store leftover pastry plait in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a preheated oven at 180°C (350°F) for 10 to 12 minutes until warmed through and crisp.
Avoid reheating in the microwave if possible, as it may soften the pastry.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the mushroom filling a day in advance and store it in the refrigerator. Assemble and bake the pastry just before serving for best results.
Can I freeze the pastry plait?
It’s best enjoyed fresh, but you can freeze it unbaked. Assemble the plait, freeze until solid, then wrap well. Bake from frozen, adding a few extra minutes to the baking time.
What type of mushrooms work best?
Button mushrooms, cremini, or a mix of wild mushrooms all work well. Choose mushrooms with a firm texture for best results.
Can I use dried herbs instead of fresh?
Yes, use about one-third the amount of dried herbs since they are more concentrated in flavor.
How do I prevent a soggy pastry?
Make sure the mushroom mixture is well-cooked and any excess moisture has evaporated before assembling the pastry.
Is this recipe suitable for vegetarians?
Yes, this dish is completely vegetarian and does not contain any meat or meat-based ingredients.
Can I serve this as a main dish?
Absolutely. Serve it with a fresh salad or roasted vegetables to make it a satisfying main course.
What can I use instead of Gruyère?
You can substitute with Emmental, Comté, or another mild, melty cheese with a nutty flavor.
How do I know when the pastry is done?
The pastry should be puffed, deeply golden, and crisp on the bottom when fully baked.
Can I make smaller portions?
Yes, you can cut the puff pastry into smaller sections and make individual plaits, adjusting the baking time slightly.
Conclusion
Herbed mushroom and Gruyère pastry plait is a beautiful combination of flaky pastry, savory mushrooms, and aromatic herbs. Whether served for guests or enjoyed as a comforting meal, this recipe delivers rich flavor, elegant presentation, and satisfying texture in every slice.
This herbed mushroom and Gruyère pastry plait combines golden, flaky puff pastry with a savory mushroom, herb, and cheese filling. It’s an elegant yet approachable dish perfect for brunch, a light main course, or an impressive appetizer.
Ingredients
For the mushroom filling:
2 tablespoons olive oil
1 medium onion, finely diced (about 1 cup)
3 cups mushrooms, finely chopped
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary, finely chopped
½ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
1 cup grated Gruyère cheese
For the pastry:
1 sheet puff pastry, thawed (about 250 g)
1 large egg, beaten (for egg wash)
Optional garnish:
¼ cup extra grated Gruyère cheese
Fresh thyme sprigs
Instructions
Preheat oven to 200°C (400°F) and line a baking tray with parchment paper.
In a skillet, heat olive oil over medium heat. Sauté the onion for 4–5 minutes until softened.
Add mushrooms and cook for 8–10 minutes until moisture has evaporated and mushrooms are golden.
Stir in garlic, thyme, rosemary, salt, and pepper. Cook for 1 minute, then remove from heat.
Let the mixture cool slightly, then stir in the Gruyère cheese until evenly combined.
Roll out puff pastry on the lined baking tray. Spoon mushroom mixture down the center lengthwise, leaving room on both sides.
Cut diagonal strips along both sides of the pastry. Fold strips over the filling alternately to create a plait.
Brush with beaten egg and bake for 25–30 minutes until puffed and golden brown.
Optionally, sprinkle with extra Gruyère and fresh thyme. Rest a few minutes before slicing and serving.
Notes
Ensure mushrooms are cooked thoroughly to prevent soggy pastry.
You can prepare the mushroom filling ahead and refrigerate until ready to assemble.
Swap Gruyère with Emmental, Comté, or another nutty melting cheese.
For extra richness, add a tablespoon of cream cheese to the filling.
To make smaller portions, divide the pastry and filling into mini plaits.
