Mushroom & Cheese Recipe

Prepare mushrooms

Wipe mushrooms with a damp paper towel and trim stems. Slice mushrooms thinly to measure about 10 oz.

Heat a large skillet over medium-high heat. Add butter and olive oil and allow butter to melt and foam.

Add the sliced mushrooms in a single layer (work in two batches if necessary). Let them sear undisturbed for 2–3 minutes to develop color, then stir and cook another 3–4 minutes until browned and most of their moisture has evaporated.

Add the chopped onion and cook 3–4 minutes until translucent and softened, stirring occasionally so onion softens without burning.

Stir in the minced garlic and thyme and cook 30–45 seconds until fragrant.

Pour in the white wine or vegetable broth, scraping any browned bits from the pan, and cook 1–2 minutes until the liquid mostly evaporates.

Season with salt and pepper. Remove the pan from heat and let the mixture cool for 5 minutes.

Transfer the mushroom mixture to a bowl and fold in the softened cream cheese until combined and slightly creamy.

Fold in the grated Gruyère (or cheddar) and chopped parsley. Taste and adjust seasoning with more salt and pepper if needed.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Unfold the thawed puff pastry sheet on a lightly floured surface and gently roll to smooth seams. Cut into 4 equal squares or rectangles.

Spoon about 1/4 cup of the mushroom-and-cheese filling onto the center of each pastry square, leaving a 1/2-inch border.

Brush the borders with beaten egg. Fold edges up slightly or fold over to make turnovers, pressing edges to seal with a fork or crimping for a rustic edge.

Brush the top of each pastry with the remaining egg wash and sprinkle with grated Parmesan if using.

Bake on the prepared sheet for 18–22 minutes until puffed and golden brown.

Remove from oven and let cool 5 minutes before serving. Serve warm.

If not using pastry, transfer the warm mushroom-and-cheese mixture to a small ovenproof dish, top with a little extra grated cheese and broil 2–4 minutes until bubbly and golden. Serve with toasted bread or crackers.