Description

A fully wrapped puff-pastry loaf filled with deeply cooked mushrooms, toasted walnuts, onion, thyme and Dijon.

Ingredients

Scale

2 pounds Mixed cremini and white mushrooms, finely chopped
2 tablespoons Olive oil
1 medium onion Yellow onion, finely diced
3 cloves Garlic, minced
1 tablespoon Fresh thyme leaves
1 tablespoon Dijon mustard
1 cup Toasted walnuts, finely chopped
1/2 cup Plain panko crumbs
1/2 teaspoon Fine salt
1/2 teaspoon Black pepper
1 14-ounce sheet Thawed all-butter puff pastry sheet
1 egg Large egg, beaten for wash

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Instructions

Thaw one 14-ounce puff pastry sheet according to its package in advance. Heat 2 tablespoons olive oil in a large skillet over medium-high. Cook 1 finely diced onion and 2 pounds finely chopped mushrooms, stirring about 15–20 minutes until their released liquid has evaporated and the mixture is browned rather than wet.
Add 3 minced garlic cloves, 1 tablespoon thyme, 1 tablespoon Dijon, 1/2 teaspoon salt and 1/2 teaspoon pepper; cook 1 minute. Off heat fold in 1 cup toasted chopped walnuts and 1/2 cup plain panko. Spread filling on a tray and cool completely, at least 20 minutes in the working schedule.
Heat oven to 400 F (205 C). On parchment, roll the thawed but cold pastry to roughly 10 by 13 inches. Pack the cooled filling in an 8–9-inch log along the center, leaving a border. Fold long sides over, seal seam and ends, then turn seam-side down. If dough becomes warm or tears, chill and patch before baking.
Brush with one beaten egg and score a few shallow vents without cutting through to the filling. Transfer parchment and loaf to a rimmed sheet. Bake about 30–35 minutes until pastry is deeply golden and underside crisp rather than pale or raw.
Rest about 10 minutes, then cut into 6 working slices with a serrated knife. Serve promptly. Refrigerate leftovers promptly and reheat thoroughly; pastry crispness after storage needs a test.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 30 minutes, included in the total.

Working estimate assumes puff pastry thawed as package directs: 30 minutes chopping/assembly, about 20 minutes skillet + 35 minutes oven, 20 minutes filling cool and 10 minutes loaf rest. Pastry thaw time separate.

Prep Time: 30 minutes
Chilling, resting or cooling: 30 minutes
Cook Time: 55 minutes

Nutrition

Serving Size: One of six working slices of a pastry-wrapped loaf; actual filling and baked weights pending