Sauté of mushrooms on crispy puff pastry with melting migneron cheese

Tapas, Salted

Mixture of button and shiitake mushrooms sautéed and deglazed with white wine and grainy mustard served on a small circle of puff pastry and baked with a square of cheese.


Recipe for 4 persons

For the sauté of mushrooms

150 Gr
Button mushrooms
150 Gr
1 Unit(s)
1 Clove(s)
2 Sprig(s)
100 Ml
White wine
100 Ml
Cream 35%
15 Ml
Grainy mustard

For the crispy puff pastry bites

0.50 Leaf(ves)
Puff pastry
75 Gr
Migneron de charlevoix cheese
  • Olive oil
  • Salt and pepper
  • Butter

Preparation time: 30 min

Preheat your four at 400 °F

  • General preparation

    Cut the button mushrooms into small dice. Remove the feet and slice shiitake mushrooms. Chop the white onion and garlic. Chop the thyme. Cut cheddar into 12 squares.

  • Crispy puff pastry preparation

    Cut circles of puff pastry using a cookie cutter. Place the circles on a baking sheet covered with parchment paper and cover with parchment paper and second baking sheet. Bake for 15 to 20 minutes or until golden brown.

  • Sauté of mushrooms preparation

    In a pan, drizzle some olive oil and add a knob of butter. Sauté the onions and the mushrooms over high heat. Season with salt and pepper. Add the chopped thyme and cook a few minutes, until lightly browned. Add chopped garlic and cook for one minute before deglazing with white wine. Let reduce by half. Stir in cream and mustard. Simmer 3 to 4 until the sauce thickens.

  • To serve

    Place the mixture on the circles of puff pastry then cover with a square of cheddar. Bake in the oven for 3-4 minutes to melt the cheese. Serve immediately.

Never wash your mushrooms in water because they are like little sponges. Use a brush or damp cloth to remove any dirt.

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