Creamy Mushroom & Thyme Garlic Bread Braid

Creamy Mushroom & Thyme Garlic Bread Braid ingredients

• 2 sheets puff pastry sheets
• 12 oz cremini mushrooms
• 4 cloves garlic cloves
• 1 tbsp fresh thyme leaves
• 4 oz cream cheese
• 1/4 cup Parmesan cheese
• 2 tbsp butter
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg
• 1 tbsp water
• 2 tbsp fresh parsley

How to make Creamy Mushroom & Thyme Garlic Bread Braid

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking.
2. In a large skillet, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium-high heat. Add the 12 oz of sliced cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and are nicely browned.
3. Reduce the heat to medium, then add 4 minced garlic cloves and 1 tablespoon of fresh thyme leaves to the skillet. Sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
4. Remove the skillet from the heat and let the mushroom mixture cool slightly. In a medium bowl, combine the cooled mushrooms with 4 oz of softened cream cheese and 1/4 cup of grated Parmesan cheese. Stir until well combined, then season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
5. On a lightly floured surface, unroll one sheet of thawed puff pastry. Spread half of the mushroom-cheese filling evenly down the center third of the pastry, leaving about a 1-inch border at the top and bottom.
6. Using a sharp knife or pizza cutter, make diagonal cuts from the edge of the filling out to the side edge of the pastry, about 1-inch apart, on both sides. You should have parallel strips of pastry on either side of the filling.
7. Fold the top and bottom borders of the pastry over the filling. Then, starting from one end, alternately fold the pastry strips over the filling, overlapping them slightly at an angle to create a braided pattern. Repeat this process with the second puff pastry sheet and the remaining filling.
8. Carefully transfer the braided pastries to the prepared baking sheet. In a small bowl, whisk together 1 egg and 1 tablespoon of water to create an egg wash, then brush the top and sides of both braids evenly with the egg wash for a golden finish.
9. Bake for 25-30 minutes, or until the pastry is puffed, golden brown, and cooked through. If the pastry starts to brown too quickly, you can loosely tent it with aluminum foil.
10. Remove the garlic bread braids from the oven and let them rest on the baking sheet for 5 minutes before transferring to a cutting board. Garnish with 2 tablespoons of chopped fresh parsley before slicing and serving warm.

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