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Mushroom and Cheese Puff Pastry Bake finished dish

Mushroom and Cheese Puff Pastry Bake

Recipe card for Mushroom and Cheese Puff Pastry Bake.
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Servings: 6-8 servings
Course: Baking
Ingredients Method

Ingredients
  

Ingredients
  • 800g (28 oz) Puff Pastry – Puff pastry is the base of this recipe, providing that light, flaky texture that makes each bite irresistible. You can either purchase store-bought puff pastry or make your own if you prefer. The dough should be thawed if frozen before use.
  • 300g (11 oz) Mushrooms – Mushrooms are the star of the filling. Use any variety of mushrooms you prefer, such as cremini, button, or a combination of wild mushrooms. Their earthy flavor and tender texture pair perfectly with cheese.
  • 1 Onion – A medium onion adds a sweet and savory depth of flavor to the dish. It complements the mushrooms beautifully and enhances the overall richness of the filling.
  • 10g (0.4 oz) Salt – Salt is essential to bring out the natural flavors of the mushrooms, onions, and cheese. Adjust the amount of salt depending on your taste.
  • 5g (0.2 oz) Black Pepper – Freshly ground black pepper adds a bit of heat and enhances the savory taste of the dish.
  • 20ml (0.7 fl oz) Cooking Cream – Cooking cream adds richness and creaminess to the filling, binding the ingredients together and making it decadent.
  • 200g (7.1 oz) Cheese – A blend of cheeses works wonderfully in this dish. Choose a good melting cheese like mozzarella, cheddar, or Gruyère. The cheese will melt perfectly inside the puff pastry, creating a gooey, satisfying filling.
  • 1 Egg – An egg is used to brush the top of the pastry, helping it achieve that golden, glossy finish once baked.
  • 25g (0.9 oz) Butter – Butter is used to sauté the mushrooms, garlic, and onion. It provides richness and helps develop the flavors of the filling.
  • 2 Cloves of Garlic – Garlic adds a fragrant and savory element to the dish, making the filling even more flavorful.
  • 10g (0.4 oz) Flour – A small amount of flour is used to thicken the cream, ensuring that the filling is not too runny and holds its shape when baked.
  • 150ml (5.1 fl oz) Milk – Milk is combined with the flour to create a smooth, creamy mixture that will thicken as it cooks, ensuring a creamy, luscious filling.
  • 20g (0.7 oz) Parmesan – Grated Parmesan cheese adds a sharp, nutty flavor that complements the other cheeses and enhances the richness of the filling.
  • 5g (0.2 oz) Parsley – Fresh parsley is used as a garnish to add a pop of color and a fresh, herbaceous note to the finished dish.

Method
 

Preparation
  1. Preheat the Oven: Begin by preheating your oven to 200°C (390°F). This ensures the oven is hot enough to bake the puff pastry and create a golden, flaky crust.
  2. Prepare the Mushrooms and Vegetables: Clean the mushrooms and slice them into thin pieces. You can use any mushrooms you prefer, but a mix of wild mushrooms adds depth of flavor.
  3. Peel and finely chop the onion and garlic. These aromatics will enhance the savory flavor of the mushrooms.
  4. Cook the Filling: In a large skillet, melt the butter over medium heat. Once the butter is melted, add the chopped onion and sauté for about 3-4 minutes, until the onion softens and becomes translucent.
  5. Add the garlic and cook for an additional 1 minute, stirring frequently to prevent the garlic from burning.
  6. Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
  7. Season the mushroom mixture with salt and pepper to taste, and stir in the cooking cream. Let it cook for another 2-3 minutes until the cream thickens slightly.
  8. Sprinkle the flour over the mixture and stir well to combine. This will help thicken the filling and prevent it from becoming too runny.
  9. Gradually pour in the milk while stirring, ensuring that the mixture is smooth. Continue to cook for an additional 3-4 minutes until the mixture thickens to a creamy consistency.
  10. Remove from the heat and stir in the grated Parmesan cheese, allowing it to melt into the filling.
  11. Prepare the Puff Pastry: Roll out the puff pastry on a lightly floured surface. If you have two sheets of puff pastry, you can overlap them slightly to ensure they fit the size of your baking dish.
  12. Cut the pastry into the desired size, ensuring it will cover the bottom and sides of your baking dish.
  13. Assemble the Dish: Transfer the mushroom and cheese filling into the center of the prepared puff pastry, spreading it out evenly.
  14. Fold the edges of the pastry over the filling to create a rustic, open-faced tart. You can leave the center open or fold the edges higher for a more enclosed pastry, depending on your preference.
  15. Beat the egg in a small bowl and brush the top of the pastry with the egg wash to give it a golden, shiny finish.
  16. Bake the Dish: Place the assembled puff pastry on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the pastry is golden and crispy, and the cheese has melted inside.
  17. Garnish and Serve: Once the puff pastry is baked to perfection, remove it from the oven and let it cool for a few minutes.
  18. Sprinkle fresh parsley over the top of the dish for a burst of color and freshness.
  19. Slice and serve warm, enjoying the rich, creamy filling with the crispy, flaky pastry.

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