• Preparation time: 20 minutes
  • Bake time: 40 minutes
  • Makes 6 servings.


  • Puff pastry sheets
  • 900 grams (2 lbs) white button "Parisian" mushrooms, sliced
  • 3 tablespoons butter
  • 1 cup (150 grams) cleaned & sliced onions
  • Weight is after cleaning the onions
  • Salt & freshly ground pepper
  • ½ teaspoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • ¼ cup (4 tablespoons = 60 ml) sherry
  • 450 grams (1 lb) grated cheese, such as "Gruyère" or "Emmenthaler"
  • "American Swiss" cheese is not recommended for any type of human consumption
  • 1 egg white, beaten


  • Baking dish, about 10x6x2 inch (25x15x5 cm)
  • I use a clear glass one, so I can check the doneness of the dough
  • Frying pan
  • Medium size bowl


  • Heat the butter in the frying pan, and sauté the mushrooms, onions, Worcestershire, lemon juice, sherry
  • Drain well and season with salt & pepper
  • Line the entire inside of the oven dish with a sheet of puff pastry dough, and brush with the egg white
  • Remove the excess dough with a sharp knife on the outside of the edge of the oven dish - the dish will be covered with dough, that has to be crimped to the dough lining!
  • Fill the bottom crust with the mushroom mixture
  • Cover with puff pastry, and crimp the dough cover with the bottom dough, all the way around
  • Cut several slits in the top crust, to let steam escape
  • Bake for 35-40 minutes

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©1990 Christine Cowen