4 tablespoons butter
16 ounces baby Bella mushrooms, sliced
1/4 cup shallot, diced
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon salt and pepper, to taste
Pastries:
1 package frozen puff pastry, thawed
1 large egg, beaten for egg wash
1 cup gruyere cheese, shredded
1 teaspoon fresh thyme leaves
Mushrooms: Melt the butter in a saucepan over medium-high heat. Add the mushrooms and shallot and cook, stirring occasionally, about 5 minutes. Add the garlic and Worcestershire sauce and sauté, stirring often, about 15 minutes until mushrooms are browned and all liquid has evaporated. Season to taste with salt and pepper. Pastries: Preheat the oven to 400°F. Line two baking sheets with parchment paper. Cut the puff pastry into 16 2-inch squares and place eight on each baking sheet. (you will likely have some leftover dough) Brush the egg wash onto each square. Top each square with a sprinkle of cheese, a spoonful of the mushroom mixture. Bake for 10 minutes, remove from oven and top each square with a little more cheese. Bake for another 5 minutes or until the puff pastry is golden brown. Top with fresh thyme.