Wild Mushroom and Gruyère Puff Pastry Bites

VML Winery

5610 Dry Creek Road
Healdsburg , CA 95448

  • RECIPE YEAR: 2019
  • RECIPE BY: Dan Lucia
  • YIELD: Serves 8
  • PAIRS WELL WITH: Earth Pinot Noir

This mushroom-based recipe pairs perfectly with our VML "Earth" Pinot Noir from the Russian River Valley. It's a rich and satisfying vegetarian option, and meat lovers will not miss anything here!

Puff Pastry Bites

  • 1/2 cup olive oil, plus more as needed
  • 1/2 cup minced shallots
  • 1/2 cup sliced leeks
  • 1/3 cup minced garlic
  • 5 pounds wild or farmed mushrooms, sliced
  • 1/2 cup VML Earth Pinot Noir
  • 3 tablespoons unsalted butter
  • 3 sheets frozen puff pastry, thawed
  • 1 cup grated Gruyère cheese
  • 3 tablespoons minced fresh thyme
To prepare the filling, in a large saucepan over medium heat, warm the olive oil. Add the shallots, leeks and garlic and cook, stirring occasionally, until translucent. Add the mushrooms and cook, stirring occasionally, until lightly browned. Add the wine and butter and cook, stirring occasionally, until most of the liquid has evaporated. 

Transfer the mushroom mixture to a food processor and pulse until the mixture is blended but not pureed. You want this to have some texture.

Preheat the oven to 375°F. Lightly oil a baking sheet (use more than one baking sheet if needed). 

Place the puff pastry on the prepared baking sheet. Spread the mushroom mixture evenly over the pastry. Sprinkle with the Gruyère and thyme. Bake until golden brown, about 25 minutes. Let cool, then cut into bite-size pieces.

Top each piece with a small amount of the aioli (recipe below). 


  • 3/4 cup mayonnaise
  • 1/3 cup pine nuts, toasted
  • 1 teaspoon minced garlic
  • 1 lemon, juiced
  • Salt and freshly ground pepper, to taste
To prepare the aioli, in a food processor, combine the mayonnaise, pine nuts, garlic, lemon juice, salt and pepper and process until blended. Set aside until ready to serve.

VML Winery

5610 Dry Creek Road
Healdsburg , CA 95448