Ingredients
Equipment
Method
Preparation Steps
- In a large skillet, heat olive oil and butter over medium heat. Add chopped onion or shallots and sauté for 5–6 minutes until soft.
- Add chopped mushrooms to skillet and cook for 10–12 minutes, stirring occasionally, until browned and moisture evaporates.
- Stir in minced garlic, thyme, salt, and pepper. Cook for an additional minute.
- Remove from heat and mix in breadcrumbs and parsley. Let cool to room temperature.
- Preheat oven to 200°C (400°F). Roll out puff pastry into a large rectangle, about ¼ inch thick.
- Place cooled mushroom filling in log shape on center of pastry. Fold pastry over filling and seal edges.
- Transfer to baking sheet, brush with beaten egg, and score a few steam vents on top.
- Bake for 35–40 minutes, until the pastry is golden brown and flaky.
- Let rest for about 10 minutes before slicing to serve.
Nutrition
Notes
Ensure mushrooms are cooked dry to avoid sogginess in the pastry. Keep puff pastry cold until use for best results.