Mirage Recipe
Prep: 15 mins
Cook: 45 mins
Serves: 4 servings
Whether you’re hosting dinner and in need of an elevated appetizer, or are serving a vegetarian friend, this Mushroom Pastry Braid is sure to satisfy any guest. A mouthwatering blend of cremini mushrooms and Gruyère cheese is braided into a perfectly flaky pastry. While the dish looks like it was created by the hands of a professional pastry chef, it is impressively easy to recreate at home. In only an hour, you can bake this exceptional, savoury dish that will have your guests raving for weeks.
For more savoury baking, visit @mirage_margarine on Instagram.
Ingredients
Filling
2 tbsp
Mirage Margarine
1 lb.
cremini mushrooms, sliced
2 medium
shallots, sliced
2 cloves
garlic, minced
1/4 cup
dry white wine
2 tsp
fresh thyme, finely chopped
to taste
salt and black pepper
Assembly
1 sheet
puff pastry, thawed
1/4 cup
Gruyère cheese, grated
as needed
egg wash
Directions
Filling
Heat oven to 400°F and line a baking sheet with parchment.
Melt the Mirage Margarine in a large skillet over medium heat, then add the shallots, mushrooms, and garlic. Cook, stirring occasionally, until the mushrooms release their liquid and caramelize. Stir in the thyme and cook until fragrant, then pour in the wine and cook until fully reduced. Season with salt and pepper to taste, then remove from the heat and let the mixture cool slightly.
Assembly and Cooking
Unfold the thawed puff pastry onto the prepared sheet. Using a sharp knife, carefully cut 1-inch strips along both of the long edges, stopping one-third of the way in to leave a solid centre panel.
Spread the mushroom filling evenly over the centre panel and sprinkle most of the Gruyère over the filling.
Starting at one end, fold a strip from one side diagonally across the filling, then fold a strip from the opposite side to overlap slightly, continuing to alternate to create a braid.
Brush the top and sides of the pastry with egg wash, sprinkle with the remaining Gruyère, and bake for 30 minutes, or until the braid is puffed and has taken on a deep golden colour.
Rest for a few minutes, then slice and serve hot.
