Braised Mushrooms Recipe

Preparation and Assembly

1. 1

   Sauté the Mushrooms

   In a large skillet, heat the olive oil over medium heat. Add the shallots and garlic, and sauté until softened, about 3-4 minutes.

2. 2

   Cook the Mushrooms

   Add the mixed mushrooms and fresh thyme to the skillet. Cook until the mushrooms release their moisture and begin to brown, about 7-10 minutes.

3. 3

   Deglaze the Skillet

   Pour in the white wine and let it simmer for 2-3 minutes until it reduces slightly. Add the vegetable broth, salt, and pepper, and cook for another 5 minutes.

4. 4

   Prepare the Gruyère Fonduta

   In a small saucepan, combine the heavy cream and grated Gruyère cheese over low heat. Stir until the cheese is melted and smooth. Set aside.

5. 5

   Assemble the Dish

   Preheat the oven to 200°C (400°F). Roll out the puff pastry on a floured surface. Cut into circles large enough to cover the mushroom mixture. Place the mushroom mixture in a baking dish, pour the Gruyère fonduta over it, and cover with the puff pastry. Seal the edges and cut a few slits in the top for steam to escape.

6. 6

   Bake

   Brush the pastry with the beaten egg. Bake in the preheated oven for about 20-25 minutes or until the pastry is golden brown and puffed up.

7. 7

   Serve

   Remove from the oven and let cool slightly before serving. Enjoy your braised mushrooms en croûte with gruyère fonduta!