These elegant puff pastry parcels are bursting with earthy wild mushrooms, aromatic thyme, and rich Gruyère cheese. Perfect as an appetizer, side dish, or even a light vegetarian main, they combine a flaky, golden crust with a savory, creamy filling that’s full of rustic charm.
🌿 Ingredients
- 1 sheet puff pastry, thawed
- 2 tbsp olive oil
- 1 tbsp butter
- 1 small shallot, finely diced
- 2 cloves garlic, minced
- 12 oz mixed wild mushrooms (cremini, shiitake, oyster), chopped
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1/4 cup dry white wine or sherry
- 1/4 cup heavy cream
- 1/2 cup grated Gruyère cheese
- Salt and black pepper, to taste
- 1 egg, beaten (for egg wash)
🥣 Instructions
Prepare the Filling:
Heat olive oil and butter in a large skillet over medium heat. Add the shallots and garlic, cooking until softened and fragrant. Stir in the chopped mushrooms and thyme, and cook until mushrooms release their moisture and begin to brown, about 7–9 minutes. Deglaze the pan with wine and simmer until reduced. Stir in the cream and Gruyère, and season with salt and pepper. Remove from heat and let cool.
Assemble the Parcels:
Preheat oven to 400°F (200°C). Roll out the puff pastry on a floured surface and cut into 4 equal squares. Spoon mushroom filling onto the center of each square. Fold corners up into a bundle or triangle, pressing edges to seal. Brush tops with egg wash.
Bake and Serve:
Place on a parchment-lined baking sheet and bake for 18–22 minutes, or until golden and puffy. Cool slightly before serving. Garnish with extra thyme if desired.
Amazon Must-Haves to help you make the best Wild Mushroom Puff Pastry Parcels
- 🥐 Frozen Puff Pastry Sheets – Ready-to-bake, flaky perfection
- 🔪 Stainless Steel Herb Scissors – Quickly snip thyme and other herbs
- 🍄 Dried Wild Mushroom Blend – A pantry staple with big flavor for off-season cooking
- 🧀 Gruyère Cheese Wedge – Nutty and melty—perfect for this dish
- 🥣 Mini Silicone Spatulas – Ideal for scooping creamy fillings neatly
💡 Helpful Tip: Let the filling cool completely before assembling to keep the puff pastry from getting soggy and ensure the best rise during baking.
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