📝 About This Recipe
This classic French hors d'oeuvre captures the essence of a Parisian bistro, featuring a buttery, shatteringly crisp puff pastry shell filled with a rich mushroom ragoût. The earthiness of cremini and shiitake mushrooms is elevated by a splash of dry sherry and finished with a velvety touch of crème fraîche and nutty Gruyère cheese. It is an elegant, sophisticated appetizer that balances rustic forest flavors with refined pastry techniques, making it the perfect prelude to a celebratory dinner.
🥗 Ingredients
The Pastry
- 1 sheet Puff Pastry (high-quality all-butter variety, thawed but cold)
- 1 large Egg (beaten with 1 tsp water for egg wash)
Mushroom Ragoût
- 10 oz Cremini Mushrooms (cleaned and sliced)
- 6 oz Shiitake Mushrooms (stems removed, sliced)
- 3 tablespoons Unsalted Butter
- 2 Shallots (finely minced)
- 2 cloves Garlic (minced)
- 1 tablespoon Fresh Thyme (leaves only, chopped)
- 2 tablespoons Dry Sherry (or dry white wine)
- 1/4 cup Crème Fraîche (or heavy cream)
- 1/2 cup Gruyère Cheese (finely grated)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Lemon Juice (to brighten the sauce)
For Garnish
- 2 tablespoons Fresh Chives (finely snipped)
- 1 pinch Flaky Sea Salt (such as Maldon)
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to ensure the pastry doesn't stick.
-
2
On a lightly floured surface, gently roll out the puff pastry sheet into a 12-inch square. Cut the pastry into 6 equal rectangles or use a circular cutter for round appetizers.
-
3
Using a sharp paring knife, lightly score a border about 1/2 inch from the edge of each pastry piece, being careful not to cut all the way through. Prick the center area several times with a fork to prevent it from rising as much as the edges.
-
4
Brush the borders of the pastry with the egg wash. Place the pastry on the prepared baking sheet and chill in the refrigerator for 10 minutes while you prepare the filling.
-
5
In a large skillet over medium-high heat, melt the butter. Once the foam subsides, add the sliced mushrooms in a single layer. Let them sear undisturbed for 3-4 minutes until golden brown.
-
6
Stir the mushrooms and add the minced shallots. Sauté for another 3 minutes until the shallots are translucent and the mushrooms have released their moisture.
-
7
Add the garlic and thyme, stirring constantly for 1 minute until fragrant. Season with salt and black pepper.
-
8
Deglaze the pan with the dry sherry, scraping up any browned bits (fond) from the bottom. Simmer until the liquid has almost completely evaporated.
-
9
Stir in the crème fraîche and lemon juice. Simmer for 1-2 minutes until the sauce thickens and coats the mushrooms beautifully. Remove from heat and stir in half of the Gruyère cheese.
-
10
Remove the pastry from the fridge. Bake the empty shells for 10-12 minutes until they are puffed and just beginning to turn pale gold.
-
11
Remove the tray from the oven. If the centers have risen too much, gently press them down with the back of a spoon. Spoon the mushroom mixture into the center of each pastry.
-
12
Top with the remaining Gruyère cheese. Return to the oven and bake for another 8-10 minutes until the pastry is deep golden brown and the cheese is bubbly.
-
13
Garnish with fresh chives and a sprinkle of flaky sea salt. Serve immediately while warm and crisp.
💡 Chef's Tips
Don't crowd the pan when sautéing mushrooms; they need space to brown rather than steam. Always keep your puff pastry as cold as possible before it hits the oven to ensure maximum 'lift' and flakiness. If using frozen pastry, thaw it in the fridge overnight rather than on the counter for a better texture. You can substitute the mushrooms with a wild mix like Chanterelles or Porcini for a more luxurious flavor profile. Avoid using canned mushrooms at all costs; the moisture content will make the pastry soggy.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Chardonnay or a light-bodied Pinot Noir. Serve alongside a simple arugula salad with a lemon vinaigrette to cut through the richness. These make excellent pass-around appetizers for a cocktail party if cut into smaller, bite-sized squares. Accompany with a small dollop of onion jam for a sweet and savory contrast. Offer a side of extra crème fraîche mixed with a little Dijon mustard for dipping.