Wild Mushroom Puff Pastry

15 minutes

25 minutes

Total Prep and Cook Time: 40 minutes

Yield: Serves 2-4


1 sheet puff pastry, thawed

4 cups fresh chanterelle mushrooms

30 g butter 

2 shallots, finely chopped

2 sprigs fresh thyme 

4 Tbs (60 mL) dry sherry or white wine

½ cup (120 mL) 36 percent whipping cream

¼ cup (60 mL) chicken stock 

½ cup fresh Taber corn

120 g grated cave-aged Gruyere cheese 

30 g grated Parmesan 


  1. Preheat oven to 425º F.
  2. Put puff pastry on non-stick baking sheet. Using a fork, poke holes all over every 3-5 cm. Bake for 10-15 minutes, or until very lightly golden brown.
  3. In a saucepan, sauté mushrooms with butter, shallots and thyme. Deglaze with sherry, and then add cream, chicken stock and corn. Reduce until almost dry.
  4. Top pastry with filling and grated cheese. Bake for 15- 20 minutes, or until golden brown.

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