Mushroom, Herb & Gruyere Puffs
This ultimate decadent appetizer will be the party favorite. They take no time at all to make and everyone will think that they’re at a gourmet restaurant. I’m not kidding, these are amazing.
Ingredients
2 tablespoons butter
1 small onion, diced small
1 clove garlic, minced
1 pound baby bella (or crimini) mushrooms, minced
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
salt
pepper
2 tablespoons flour
1/4 cup white wine
1/2 cup full fat Greek yogurt
1/3 cup shredded Gruyere cheese
2 sheets thawed puff pastry
egg wash for brushing
Instructions
Preheat your oven to 400 degrees F
In a saute pan over medium high heat melt the butter and add the chopped onion. Sauté the onions for about 5 minutes, until cooked through
To the onions add the minced garlic, finely chopped mushrooms, salt, pepper, and the chopped fresh herbs
Cook until all of the moisture is out of the pan from the mushrooms, 7-10 minutes
Sprinkle the mushrooms with the flour and stir to combine. Let it cook for about 2 minutes to cook out the raw flour flavor
Add the white wine and Greek yogurt, mixing everything together
Once everything is combined turn off the heat and add the shredded cheese. Stir to combine and set aside
On a floured surface roll out the puff pastry lightly and cut it into squares. I got 12 squares per sheet of puff pastry
Add a spoonful of the mushroom mixture to the middle of the puff pastry squares and brush the edges with the egg wash
Fold the edges together, making little turnover shapes, and use your finger to crimp down the edges
Add them to a parchment lined sheet tray, brush the top with egg wash, sprinkle with pepper and thyme leaves, and put into the oven
Let them bake until golden brown, about 15 minutes
That’s it! Serve them while they’re hot and watch them disappear in SECONDS!
