Mushroom Goat Cheese Braid

Mushroom Goat Cheese Braid with Balsamic Glaze

Originally Posted September 6, 2016. Updated 1/21/21

Mushroom Goat Cheese Braid with Balsamic Glaze - what else can I say here? Delicious. An elegant meal to serve for your loved ones.

A couple weeks ago (Well, a few years ago, as I update this post!), one of my friends shared a post from the local renaissance festival.

The post described a fancy dinner they were having, which included a description of a mushroom puff pastry thing.

I made a comment about how I was pretty meh on most of it, but would like to spend some quality time with that mushroom pastry.

She replied in kind, and we both kind of got... whatever the food equivalent of "lecherous" is ... about it.

We decided that we would have to finally make some time to get together, and make one of them.

This weekend was the big day.. and she and her husband came down with a virus. BOO!

The Mushroom Goat Cheese Braid

So, to not let the ingredients go to waste, I went ahead and made this mushroom goat cheese braid for my husband.

I took inspiration from my mushroom turnovers, and the filling was *SO* good. I really have to figure out how to make a gluten-free puff pastry... Hmmm.

Anyway, we glazed and drizzled it with balsamic vinegar. We had a bottle of fancy, expensive stuff that I've been afraid to even open - oh, it was good stuff!

I'm still a little afraid to use it and am basically hoarding it, but at least I took the first step and used it once!

Enjoy this mushroom goat cheese braid!

How to Make This Mushroom Goat Cheese Braid

The use of a pre-made puff pastry makes this an incredibly easy dish to put together.

Just make sure your puff pastry is thawed before starting!

Here are the steps:

Make the Filling

In a large pan, saute mushrooms, onion, and garlic in olive oil, until the liquid comes out and mushrooms are very soft.

Add wine, continue to cook until all wine has boiled off. Stir in thyme, season with salt and pepper to taste. Remove from heat.

Assemble the Puff Pastry Braid

Unfold thawed pastry sheet onto parchment lined pan. Roll out a little to elongate it slightly in both directions.

Use a sharp knife to make cut 1" wide strips (like a fringe) along the two long edges, ending ⅓ of the way towards the center, like this:

Evenly spread filling over the center ⅓ of the dough, sprinkle with the goat cheese.

Take one of the end strips and fold it across the filling, at a slight diagonal.

Take the top edge strip from the other side, and fold it across the filling, ending just over top of the first one.

Continue, alternating sides, until the whole thing is "braided".

Whisk together egg and balsamic vinegar, use a pastry brush to liberally spread it over the whole braid.

Bake and Serve!

Bake for 30 minutes, or until puffy and golden brown.

Remove from heat, drizzle with more balsamic vinegar if you like.

Enjoy!

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5 from 1 vote

Mushroom and Goat Cheese Braid

Mushroom and Goat Cheese Braid with Balsamic Glaze - what else can I say here? Delicious.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Appetizer, Main Course

Cuisine: Vegetarian

Servings: 2 as a main dish, or 4 as an appetizer

Calories: 923kcal

Author: Marie Porter

Ingredients

• 1 lb Baby Bella Mushrooms Sliced
• ½ Medium Onion Thinly sliced
• 1-2 Garlic cloves Pressed or finely minced
• 2 Tbsp Olive Oil
• ¼ cup Dry White Wine
• 2 tsp Fresh Thyme Finely chopped
• Salt and Pepper
• 1 Sheet Puff Pastry thawed
• ¼ cup+ Crumbled Goat Cheese
• 1 Large Egg
• 1 Tbsp+ Nice Quality Balsamic Vinegar

Instructions

• Heat oven to 400F, line a baking sheet with parchment paper.
• In a large pan, saute mushrooms, onion, and garlic in olive oil, until the liquid comes out and mushrooms are very soft. Add wine, continue to cook until all wine has boiled off. Stir in thyme, season with salt and pepper to taste. Remove from heat.
• Unfold thawed pastry sheet onto parchment lined pan. Roll out a little to elongate it slightly in both directions.
• Use a sharp knife to make cut 1″ wide strips (like a fringe) along the two long edges, ending ⅓ of the way towards the center.
• Evenly spread filling over the center ⅓ of the dough, sprinkle with goat cheese.
• Take one of the end strips and fold it across the filling, at a slight diagonal. Take the top edge strip from the other side, and fold it across the filling, ending just over top of the first one. Continue, alternating sides, until the whole thing is “braided”.
• Whisk together egg and 1 Tbsp balsamic vinegar, use a pastry brush to liberally spread it over the whole braid.
• Bake for 30 minutes, or until puffy and golden brown.
• Remove from heat, drizzle with more balsamic vinegar if you like. Serve hot!

Nutrition

Calories: 923kcal | Carbohydrates: 70g | Protein: 18g | Fat: 63g | Saturated Fat: 15g | Cholesterol: 82mg | Sodium: 353mg | Potassium: 1213mg | Fiber: 4g | Sugar: 6g | Vitamin A: 353IU | Vitamin C: 10mg | Calcium: 92mg | Iron: 5mg

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