If you’re a mushroom lover, like myself, then you’re going to enjoy this recipe. If you’re not, well…. you’re probably going to hate this because it is stuffed FULL of mushrooms!
Good news is you could easily swap out the mushrooms for another veggie or even a meat, bad news is I would totally be disappointed because I love mushrooms. I’m one of those people that thinks mushrooms can be added to anything. Soup, sandwiches, on top of steak… I was even told by my local pizza place that adding extra mushrooms to my pizza might make it a little soggy. I don’t care – I want the mushrooms!
This is a delicious and easy pastry slash brunch thing. You can easily make the filling the night before and then put it all together the next morning. Plus, you use store-bought puff pastry which means you don’t have to fuss with making and rolling out dough.
I used swiss cheese, leeks and mushrooms in this braid, but you could easily swap those ingredients out for your favs.
Then simply cook in the oven until it starts to smell amazing, gets all golden brown, and the filling starts to bubble that stringy, cheesy bubble that you just can’t turn down.
This swiss, leek and mushroom braid can be served alone or with a mixed green salad, even an entire brunch spread. It’ll be a stunner on the table because everyone will think you spent FOR-ever on the crust and you don’t have to tell them you didn’t.
ingredients
1 sheet of store bought puff pastry
2 tablespoons unsalted butter, divided
3 leeks, white and pale green parts only, chopped
12 ounces cremini mushrooms, sliced
½ cup heavy cream
1 teaspoon fresh thyme, minced
1 cup shredded swiss cheese
salt and pepper, to taste
flour, for rolling out dough
1 egg + 1 tablespoon water
instructions
Defrost dough as recommended on package and keep refrigerate until ready to use.
In a medium size saute pan, melt one tablespoon of butter over medium heat. Add the chopped leeks and cook, stirring frequently. Cook until tender, about 10 minutes, and then transfer to bowl.
Add the remaining 1 tablespoon of butter to the pan and add the mushrooms. Cook, stirring occasionally, until the water has evaporated from the mushrooms and they begin to brown, about 8-10 minutes.
Return the leeks to the pan and stir in the heavy cream and thyme. Bring to a boil over high heat, stirring occasionally, and cook until the cream has almost evaporated. About 3 minutes.
Transfer to a bowl and stir in the cheese. Season with salt and pepper and let cool completely.
Preheat the oven to 375 degrees F.
Line a baking sheet with a piece of parchment.
Roll out the puff pastry onto a floured work surface, the puff pastry should be about 16 inches by 12 inches and about ⅛ inch thick. Transfer the dough to the parchment paper and refrigerate 15 minutes.
Remove the pastry from the fridge and slide, with parchment, onto your work surface.
Trim the rough edges and spoon the mushroom mixture in a vertical 4 inch strip down the center of the pastry, leaving a 1 inch border on the top and bottom.
Using the tip of a small, sharp knife, cutting toward the filling in a diagonal, cut stirps 1 inch wide, along the side of the pastry, stopping where the mushroom mixture is.
Fold the strips of dough diagonally, alternating left and right, over the filling.
Tuck the ends underneath and carefully slide the pastry with the parchment back onto the backing sheet.
In a small bowl beat the egg and water together. Lightly brush the top of the pastry with the egg wash.
Bake for 35-40 minutes or until top is golden brown and filling starts to bubble. Remove from the oven and let cool 10 minutes before serving.
Cut the braid crosswise into thick slices and serve while still warm.
