Typically on Monday’s, when I am at home cooking for my family, it’s meatless Monday’s at our house, which is why this wild mushroom & goat cheese puff pastry recipe is my go-to.
Ever since I found out about the magical world of puff pastries, I have been completely addicted. This wild mushroom & goat cheese puff pastry recipe is not only delicious, but it’s really simple to create. Goat cheese is one of my favorite compliments with wild mushrooms. I added a few garnishes such as feta and balsamic vinagerette, which was extremely tasty.
Wild Mushroom & Goat Cheese Puff Pastry
Store-bought puff pastry, thawed
1 pint mushrooms, any type or a combination, washed and sliced/chopped
1 log plain goat cheese, room temperature
1-2 oz crumbled, marinated cheese (any flavor)
Kosher salt and black pepper, to taste
Several leaves of basil, chiffonade cut
½ cup heavy cream or milk (optional)
Preheat your oven according to the puff pastry package directions. Pinch together the seams and roll out the pastry into a rectangle slightly smaller than your baking sheet. Leaving a margin of about ½ inch around, pierce the center of the puff pastry with a fork in several places. If time permits, put the pastry on a parchment-lined baking sheet and place into the freezer for a few minutes to allow the butter to firm up. (This will help keep the butter in the pastry from melting too quickly and creating lopsided pastry.)
Saute over medium-low heat until the mushrooms are dark in color and the excess moisture has evaporated. As the mushrooms cook, add the goat cheese, salt, and pepper to a mixing bowl and whip with either a stand or hand mixer until the cheese is a little more airy and spreadable. If desired, add a little bit of the cream or milk to help achieve a whipped consistency.
Take puff pastry out the freezer. Spread the whipped goat cheese, taking care to leave the border crust. Evenly spread the warm mushroom mixture over the goat cheese and spring with the basil and marinated cheese crumbles. Bake until golden brown. Serve.