Award-winning cookbook author Jennifer Schell Lirag created this recipe to pair with the Fort Berens Small Lot Merlot. “Merlot’s fruit-forward notes and smooth texture pair well with lovely, earthy wild mushrooms. The savoury notes of the wine are highlighted by the salty nuttiness of the Gruyère cheese, and the rich puff pastry ties it all together as a happy match,” she says. And the frozen puff pastry means you don’t have to create from scratch — giving yourself more time to sip that wine instead.
Serves 4 to 6
Time: 45 minutes
- 1 sheet frozen puff pastry, thawed
- 1 tablespoon butter
- ½ medium sweet onion, sliced into half moons
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 2½ cups wild mushrooms
- 2 teaspoons minced fresh thyme
- Salt and pepper
- 1½ cups shredded Gruyère cheese
- Smoked sea salt (such as Applewood) to serve
Thaw the frozen puff pastry sheet according to box instructions and keep cold until you are ready to bake.
Heat a large frying pan on medium-low heat and then add butter. Once melted, add onions and garlic and sauté for 2 to 3 minutes or until softened. Remove from heat and transfer the mixture to a bowl.
Wipe the pan. Return to the burner and increase heat to high. Add olive oil and then the mushrooms in a single layer. Do not stir for 1 to 2 minutes to allow the mushrooms to sear and brown (this makes all the difference). Then stir and cook for 2 to 3 more minutes or until softened and golden. Remove from heat and add to the bowl with onions and garlic and set aside to cool. Stir in thyme and season with salt and pepper.
Heat oven to 375°F. Unroll the puff pastry onto a parchment-lined baking sheet. Using a sharp paring knife, lightly score a border around the entire edge but do not cut all the way through the dough. Using a fork, prick the surface all over within the border to help the pastry release steam and not puff up.
Distribute the shredded Gruyère cheese evenly within the border and top with the cooled onion/mushroom mixture. Bake for 25 to 30 minutes or until golden brown. Remove from oven and top with a sprinkle of smoked sea salt. Cool, cut into pieces and serve.
Recipe courtesy of Jennifer Schell Lirag, from her BC Wine Lover’s Cookbook, which is available to purchase in the tasting room at Fort Berens.