Go Back
Savory Mushroom Gruyere Puff Pastry Braid taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Mushroom & Brie Puff Pastry Strudel You Gonna Love To Make In Your Pressure Cooker

This light and crispy puff pastry strudel is packed with savory mushrooms and creamy Brie cheese. A fantastic appetizer that is surprisingly easy to make.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 325 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main ingredients

  • 4 teaspoons olive oil divided
  • 1 large shallot minced
  • 4 ounces portabello mushrooms thinly sliced
  • 4 ounces crimini mushrooms thinly sliced
  • 4 ounces shiitake mushrooms thinly sliced
  • 0.5 teaspoon kosher salt or to taste
  • 0.5 teaspoon ground black pepper or to taste
  • 2 teaspoons fresh thyme chopped
  • 1 sheet puff pastry defrosted
  • 3.5 ounces Brie cheese thinly sliced
  • 1 egg white lightly whisked

Instructions
 

Instructions

  • Preheat oven to 400°F and line baking sheet with parchment paper.
  • Heat 2 teaspoons olive oil in a skillet over medium. Add minced shallot and cook 2-3 minutes until translucent.
  • Add remaining 2 teaspoons olive oil and all mushrooms. Cook 8-10 minutes until tender. Season with salt, pepper, and thyme. Remove from heat.
  • Roll puff pastry on floured surface. Add mushroom mixture in center and top with Brie slices.
  • Cut slits on sides of pastry and fold over in braided pattern to seal.
  • Transfer to baking sheet. Brush with egg white.
  • Bake for 20-25 minutes until golden. Let cool slightly.
  • Slice and serve warm.

Notes

Let the strudel rest for a few minutes before slicing to help keep the filling intact. Leftovers reheat well in the oven or air fryer for best texture.