Mushrooms sautéed in butter, garlic, and sherry wine with Castello Aged Havarti Cheese in one delicious puff pastry flatbread – Havarti Mushroom Flatbread.
Things that have made me incredibly happy lately:
1. Maddie cuddles.
2. Marc cuddles.
3. Fresh baked Christmas cookies.
4. Christmas cookies on my doorstep from the Food Blogger Cookie Swap.
5. Christmas music.
6. Finally (FINALLY!!) getting Marc to like mushrooms.
This is Really Good
That last one is prettttty huge. Let me give you a recap on how it all happened. One lazy weekend morning I’m drinking my coffee and thinking about what I have to do for the day and what I want to cook. I get the idea for a mushroom flatbread using phyllo dough, and decide it needs to be made IMMEDIATELY. It’s 8:30 a.m. I make it anyways. Just as I am cutting it, Marc stumbles downstairs with intentions of making coffee, but stops when he sees something cheesy in front of me. His little grabby hands snag a piece and “mmmmm this is GOOD! This is REALLY good!” comes out of his mouth.
I’m a little shocked and reply “And I thought you didn’t like mushrooms!” He then goes on to ask what exactly I did to the mushrooms to make them taste so good.
I gave him an abbreviated version of what I did (“I cooked them with lots of good stuff”) but let me tell you what I really did. Butter. Shallots. Garlic. Sherry Wine. That’s it, folks. I did cook them for quite awhile, which gave them a sort of caramelized flavor, but I think the secret to all the flavah is the sherry wine. After the mushrooms were all nice and cooked I added a few tablespoons of the sherry and let it simmer until it was all reduced, meaning all of it’s goodness was soaked into the mushrooms. It made a mushroom hater love mushrooms, people!
Aside from the mushrooms, which really were quite simple, the entire flatbread is super easy. I used store-bought puff pastry and par baked it before adding the mushrooms and cheese so it wouldn’t get mushy. Then I added the mushrooms and topped it all off with a handful of Havarti Cheese. Speaking of the cheeeeezes, I used Castello Aged Havarti Cheese, the friendly folks who sponsored this post, and absolutely loved it. I have tried a lot of the different flavors Castello has for their havarti cheeses, and I love the depth of the aged havarti. Especially in a recipe with such few ingredients, it’s important to have a cheese that stands out.
This Havarti Mushrrom Flatbread would be so great for a holiday appetizer, and I can attest that it tastes great even after awhile out of the oven as we may have been snacking on it all day long. Okay, we were. And I was getting giddy every time I saw Marc go back for another piece .
This post is sponsored by The Art of Cheese with Castello Aged Havarti, but recipe and opinions are my own.
- 1 sheet of puff pastry
- 1 egg yolk
- 1 tsp water
- 3 tbsp unsalted butter
- 8 oz cremini mushrooms rinsed and sliced
- 2 medium shallots thinly sliced
- 1/2 tsp kosher salt
- 1 clove garlic minced
- 3 tbsp sherry wine
- 1/2 cup havarti cheese shredded
- Preheat oven to 400 degrees F.
- Cut 1/2" strips off the end of each side of the puff pastry, and set on top of the puff pastry square, making a crust.
- Place puff pastry on baking sheet and poke the center with a fork.
- Whisk together egg yolk and water.
- Brush puff pastry with egg yolk and water.
- Bake in preheated oven for 15 minutes.
- While puff pastry is baking, prepare the mushrooms.
- Melt butter in large skillet.
- Add shallots and mushrooms, cooking until mushrooms are tender and liquid is evaporated.
- Season with salt.
- Add garlic, cooking another minute.
- Add sherry and cook until it has evaporated.
- Once puff pastry is done, remove from oven. Reduce oven temperature to 350 degrees F.
- Top with cooked mushroom and shallot mixture.
- Sprinkle with cheese.
- Bake for 10 minutes, until cheese is melted and puff pastry is golden brown.
- Cut into squares and enjoy!
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