Mushroom & Goat Cheese Puff Pastry Bites

Heat a skillet with olive oil and butter over medium heat. Cook the minced shallot and garlic, cook until fragrant for about 2 minutes. Add in your finely chopped mushrooms. Cook for 8-10 minutes on low heat. Season with salt, pepper, and thyme. Once finished let the mixture cool slightly.

Unfold the puff pastry on a lightly floured surface. Cut into 12 pieces (or more if you want smaller more bite size pieces). Spread a very thin layer of Dijon mustard over the middle of the pastry square.

Transfer to a parchment-lined baking sheet. Spoon mushroom mixture in the middle of each puff pastry square. (You can also score a small border around the mushroom filling to create a raised edge once it bakes but completely optional.)

Brush lightly with egg wash and bake at 400°F for 15–20 minutes, until puffed and deeply golden.

For goat cheese - add goat cheese into a food processor or blender with 1-2 tbsp cream or milk. Once whipped, place in a piping bag and pipe dollops of goat cheese on top. (You can also just spoon it on top or use crumbles instead). Top with chopped parsley, flaky salt if desired and they are ready to ENJOY!!!