Do you ever open the refrigerator, see bare shelves and wonder how you could have just gone to the grocery store less than a week ago and now there’s nothing to eat?
We typically do our grocery shopping on Saturday. By Friday, the once full and colorful shelves are empty except an open bag of spinach and a little bit of milk.
One of my favorite things about planning meals is that I know what we need for that final meal on Friday nights to get us through until we head to the store again on Saturday morning. I almost feel like a magician when my husband comes home hungry and can’t even find a snack to munch on and then less than an hour later we’re sitting down to a filling, homecooked meal.
This was exactly one of those nights. On Friday night, other than condiments and an open bottle of wine, in our fridge was leftover goat cheese, an opened jar of sun-dried tomatoes and two tortillas. The rest was open shelves.
It didn’t look promising. Yet, I was excited.
That’s the beauty of this recipe. It uses simple, familiar ingredients and the puff pastry makes this feel like anything but a vessel to serve leftovers in.
Mushroom and Goat Cheese Braided Puff Pastry
Adapted from 28 Cooks
Keywords: bake appetizer entree side vegetarian tomato cheese mushrooms
- 2 tbs. olive oil
- 1 onion, diced
- 1/2 cup sliced button mushrooms
- 1 garlic clove, minced
- Salt and pepper, to taste
- 1 tsp. thyme
- 1 tsp. balsamic vinegar
- 3 tbs. sundried tomatoes, packed in oil and sliced
- 1 puff pastry sheet, defrosted
- About 3 oz. goat cheese
1. Preheat oven to 400 degrees. Heat olive oil in a medium saucepan over medium-high heat. Add mushrooms and onion and cook about 3-4 minutes. Add garlic and cook 30 seconds. Mix in salt, pepper, thyme, and balsamic vinegar and cook additional minute. Stir in sun-dried tomatoes.
2. Unroll puff pastry on lightly floured surface. Roll puff pastry into 9 1/2 by 11 1/2 inch rectangle. Cut the top corners on a diagonal and then make parallel 1″ slits down each side, leaving 2″ center uncut.
3. Place the mushroom filling down the center then sprinkle goat cheese on top. Fold the top and bottom slightly over the filling, to prevent it from spilling. Braid pastry over top of filling by alternating strips from each side and trim off any excess dough at the end.
4. Bake 20-25 minutes, until golden brown. Serve and enjoy!
I HIGHLY recommend watching this quick (about 1 minute) video for a clear description (no, it’s not me).
Want to know what’s the perfect dessert is after eating this? Gourmet Popcorn from Too Haute Cowgirls! I was sent a variety of their flavors to try and laughed aloud at their creative names: Blisters on my Buttercrunch, Mutton Bustin’ Milk Chocolate, Fistful of Fleur de Sel and more!
The first one I tried was “The Good The Bad And The Peanut Butter.” I loved how sweet this was with the peanut butter and white chocolate but still had some saltiness from the pretzels and cashews.
All the flavors I’ve tried are coated in sweet goodness- whether it’s chocolate, toffee and/or caramel they have definitely satisfied my sweet tooth and made me want more!
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~What is your favorite way to prepare/eat puff pastry?