I love this herbed mushroom and Gruyère pastry plait because it feels elegant while still being simple and comforting. I get a rich, savory filling wrapped in flaky pastry, with earthy mushrooms, aromatic herbs, and nutty melted cheese in every bite. It’s the kind of recipe I like to make when I want something impressive without too much stress.
Why You’ll Love This Recipe
I enjoy how this recipe balances flavor and texture so well. I like that the mushrooms become deeply savory, the Gruyère adds creaminess, and the pastry bakes up golden and crisp. I also appreciate how versatile it is, since I can serve it as a main dish with a salad or slice it smaller for an appetizer or brunch.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, finely diced
3 cloves garlic, minced
12 oz mushrooms, finely chopped (I usually use cremini or button mushrooms)
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
1 tablespoon fresh parsley, finely chopped
Salt, to taste
Black pepper, to taste
½ cup crème fraîche or heavy cream
1 cup Gruyère cheese, grated
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Directions
I start by heating the butter and olive oil in a skillet over medium heat. I add the diced onion and cook it until soft and translucent. Then I stir in the garlic and cook it briefly until fragrant.
I add the chopped mushrooms and cook them down, stirring occasionally, until they release their moisture and turn golden. I season everything with thyme, parsley, salt, and black pepper, then stir in the crème fraîche or cream. Once the mixture thickens slightly, I remove it from the heat and let it cool before mixing in the grated Gruyère.
I roll out the puff pastry on a lined baking sheet and spoon the mushroom mixture down the center, leaving space on the sides. I cut diagonal strips along each side of the filling and fold them over in a plait pattern. I brush the pastry with beaten egg.
I bake the plait in a preheated oven at 400°F (200°C) for about 25–30 minutes, until the pastry is puffed and golden brown. I let it cool slightly before slicing.
Servings And Timing
I usually get about 4 generous servings from this recipe.
Preparation time: about 20 minutes
Cooking time: about 30 minutes
Total time: about 50 minutes
Variations
I sometimes add a handful of spinach to the mushroom mixture for extra color and freshness. When I want a stronger flavor, I mix in a little grated Parmesan along with the Gruyère. I also like swapping thyme for rosemary or adding a pinch of nutmeg for warmth.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven at 350°F (175°C) for about 10–15 minutes to keep the pastry crisp. I avoid the microwave when possible since it softens the crust.
FAQs
Can I make this pastry plait ahead of time?
I like to prepare the filling in advance and store it in the fridge, then assemble and bake the pastry just before serving.
Can I freeze the pastry plait?
I find it works best to freeze it unbaked. I assemble it fully, freeze until firm, then wrap it well and bake from frozen, adding a few extra minutes.
What mushrooms work best for this recipe?
I usually use cremini mushrooms, but button mushrooms or a mix of wild mushrooms also work beautifully.
Can I use a different cheese instead of Gruyère?
I sometimes substitute Swiss cheese, Emmental, or even fontina, depending on what I have on hand.
How do I prevent the pastry from getting soggy?
I make sure the mushroom mixture is well-cooked and not watery before filling the pastry, and I always let it cool slightly before assembling.
Conclusion
I love how this herbed mushroom and Gruyère pastry plait turns simple ingredients into something special. It’s comforting, flavorful, and perfect for sharing, whether I serve it for a cozy dinner or a casual gathering. This is one of those recipes I come back to whenever I want something reliable and delicious.
This Herbed Mushroom & Gruyère Pastry Plait is a savory, elegant dish featuring a rich mushroom filling wrapped in flaky puff pastry. Perfect as a main or appetizer, it’s ideal for cozy dinners or entertaining guests.
Total Time:50 minutes
Yield:4 servings
Ingredients
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, finely diced
3 cloves garlic, minced
12 oz mushrooms, finely chopped (cremini or button)
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
1 tablespoon fresh parsley, finely chopped
Salt, to taste
Black pepper, to taste
½ cup crème fraîche or heavy cream
1 cup Gruyère cheese, grated
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Heat butter and olive oil in a skillet over medium heat. Sauté onion until soft, then add garlic and cook briefly.
Add chopped mushrooms and cook until moisture evaporates and mushrooms turn golden.
Stir in thyme, parsley, salt, and pepper. Add crème fraîche and cook until the mixture thickens. Remove from heat and cool slightly.
Mix in grated Gruyère cheese once the mushroom mixture has cooled.
Roll out puff pastry on the prepared baking sheet. Spoon filling down the center, leaving room on both sides.
Cut diagonal strips on the sides of the pastry. Fold over the filling in a criss-cross plait pattern.
Brush the top with beaten egg.
Bake for 25–30 minutes, or until the pastry is puffed and golden brown.
Cool slightly before slicing and serving.
Notes
Ensure the filling is not too wet to avoid soggy pastry.
Add spinach or Parmesan for variations in flavor.
Chill the filling before assembling to keep the pastry crisp.
Use Swiss, Emmental, or Fontina as substitutes for Gruyère.
Freeze unbaked for longer storage, then bake from frozen with extra time.
