Feuilletés aux Champignons et Oignons Recette Facile et Rapide
Feuilletés aux Champignons et Oignons Recette Facile et Rapide is a easy French recipe that serves 6. 180 calories per serving. Recipe by MaxiRecettes on YouTube.
Prep: 19 min | Cook: 55 min | Total: 1 hr 24 min
Cost: $7.53 total, $1.25 per serving
Ingredients
- 2 sheet Puff Pastry Sheet (store‑bought, thawed if frozen)
- 1 piece Onion (medium, finely chopped)
- 200 g Canned Mushrooms (drained, roughly sliced)
- 20 g All-Purpose Flour (for thickening the filling)
- 100 g Heavy Cream (full‑fat, chilled)
- 15 ml Milk (to loosen the filling)
- 30 ml Olive Oil (for sautéing)
- 1 piece Egg (beaten, for egg wash)
- 2 g Herbes de Provence (dried blend)
- 1 pinch Black Pepper (freshly ground)
- 1 pinch Salt (sea salt, to taste)
- 10 g Sesame Seeds (optional garnish)
Instructions
Chop Onion
Finely dice the onion using a chef's knife on a cutting board.
Time: PT2M
Slice Mushrooms
Drain the canned mushrooms and slice them into thin strips.
Time: PT2M
Measure Dry Ingredients
Measure 20 g flour, 100 g heavy cream, and 15 ml milk; set aside.
Time: PT1M
Sauté Onion
Heat 30 ml olive oil in the large saute pan over medium heat. Add the chopped onion, season with a pinch of salt, and cook until translucent, about 5 minutes.
Time: PT5M
Add Mushrooms
Add the sliced mushrooms to the pan, stir frequently, and sauté for 6 minutes until lightly golden.
Time: PT6M
Season
Season the mixture with Herbes de Provence, a pinch of black pepper, and adjust salt if needed.
Time: PT1M
Add Flour
Sprinkle the 20 g flour over the vegetables and stir for 1 minute to coat evenly.
Time: PT1M
Create Creamy Filling
Pour in the heavy cream and milk, stirring constantly. Simmer gently for 3 minutes until the mixture thickens slightly.
Time: PT3M
Cool Filling
Transfer the filling to a mixing bowl and let it cool to room temperature, about 5 minutes.
Time: PT5M
Preheat Oven
Preheat the oven to 180 °C (350 °F) while the filling cools.
Time: PT10M
Temperature: 180°C
Cut Puff Pastry
On a lightly floured surface, cut each puff pastry sheet into 5 cm squares (about 30 squares total).
Time: PT3M
Assemble Pastries
Place a spoonful of the cooled filling in the center of each square. Moisten opposite edges with a little water, fold the sides over to form a sealed pocket, and press edges firmly. Brush the tops with beaten egg and sprinkle optional sesame seeds.
Time: PT5M
Bake
Arrange the pastries on a parchment‑lined baking sheet and bake for 30 minutes, or until golden brown.
Time: PT30M
Temperature: 180°C
Nutrition Facts
- Calories
- 180
- Protein
- 3 g
- Carbohydrates
- 15 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Gluten, Egg, Dairy
Ingredient Substitutions
- Instead of Puff Pastry Sheet: homemade puff pastry, phyllo dough
- Instead of Onion: shallot, leek
- Instead of Canned Mushrooms: fresh mushrooms, sliced
- Instead of All-Purpose Flour: cornstarch (use half amount)
- Instead of Heavy Cream: half‑and‑half, crème fraîche
- Instead of Milk: plant‑based milk
- Instead of Olive Oil: vegetable oil
- Instead of Egg: milk wash
- Instead of Herbes de Provence: mixed dried herbs
- Instead of Black Pepper: white pepper
- Instead of Salt: kosher salt
- Instead of Sesame Seeds: pop seeds
Equipment Needed
- Large Saute Pan
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Spatula
- Baking Sheet
- Parchment Paper
- Pastry Brush
- Oven
- Small Bowl
Critical Steps — Do Not Skip
- Sauté onion until translucent
- Sauté mushrooms until golden
- Incorporate flour and cream to achieve proper thickness
- Seal pastry edges firmly
- Bake until golden brown
Chef Tips from the Video
- Use cold butter puff pastry for the flakiest layers.
- Add a splash of white wine to the filling for extra depth.
- For a richer flavor, substitute half of the cream with crème fraîche.
Troubleshooting
Filling is too watery.
Simmer the cream mixture a little longer to reduce, or add an extra teaspoon of flour.
Pastries leak during baking.
Press the edges firmly and ensure the water seal is applied evenly before brushing with egg.
Pastries are pale and not crisp.
Increase oven temperature to 190 °C for the last 5 minutes or bake a bit longer until golden.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Freeze unbaked pastries on a tray, then transfer to a zip‑top bag; bake from frozen adding 5‑10 minutes to baking time.
Room temperature: Best enjoyed the same day; can sit out for up to 2 hours.
Make-Ahead Tips
- Prepare the mushroom filling a day ahead and refrigerate.
- Assemble the pastries, freeze them, and bake directly from frozen when needed.
- Reheat baked pastries in a 180 °C oven for 5 minutes to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of mushroom puff pastry bites in French cuisine?
Mushroom‑filled puff pastries, known as "feuilletés aux champignons," are a classic French appetizer that showcase the buttery layers of puff pastry paired with earthy mushroom fillings, a tradition dating back to the 19th‑century pâtisserie culture.
What are the traditional regional variations of feuilletés aux champignons in French cuisine?
In the Alsace region, the filling often includes white wine and shallots, while in Provence it is flavored with Herbes de Provence and sometimes a touch of garlic, reflecting local herb palettes.
How is feuilletés aux champignons traditionally served in France?
They are typically served warm as a starter on a platter, sometimes accompanied by a simple green salad or a glass of crisp white wine, and are enjoyed at family gatherings or cocktail parties.
What occasions or celebrations are mushroom puff pastry bites associated with in French culture?
These bite‑size pastries are popular during holiday gatherings such as Noël (Christmas) and Réveillon, as well as at informal brunches and cocktail receptions.
What makes mushroom puff pastry bites special in French cuisine?
The combination of flaky, buttery pastry with a creamy, herb‑infused mushroom filling creates a contrast of textures and flavors that epitomizes French comfort food elegance in a single bite.
What are the most common mistakes to avoid when making mushroom puff pastry bites?
Common errors include over‑cooking the onion, adding too much liquid to the filling, and not sealing the pastry edges tightly, which can lead to soggy or leaking pastries.
Why does this recipe use flour to thicken the mushroom filling instead of cornstarch?
Flour blends smoothly with the cream and creates a velvety texture that holds up well during baking, whereas cornstarch can give a glossy but slightly gummy finish that may not pair as well with puff pastry.
Can I make mushroom puff pastry bites ahead of time and how should I store them?
Yes, you can prepare the filling a day ahead and keep it refrigerated. Assemble the pastries, freeze them, and bake from frozen, adding a few extra minutes to the baking time.
What texture and appearance should I look for when the mushroom puff pastry bites are done?
The pastry should be golden‑brown and puffed, with a crisp, flaky exterior. The filling should be creamy but not liquid, and the edges should be sealed without any gaps.
How do I know when the mushroom puff pastry bites are fully cooked?
When the tops are deep golden and the pastry feels firm to the touch, and an internal temperature of about 75 °C is reached, the pastries are done.
What does the YouTube channel MaxiRecettes specialize in?
The YouTube channel MaxiRecettes specializes in quick, home‑cooked French‑style recipes that use simple, everyday ingredients and focus on approachable techniques for beginner to intermediate cooks.
How does the YouTube channel MaxiRecettes' approach to French cooking differ from other French cooking channels?
MaxiRecettes emphasizes speed and minimal ingredient lists while still preserving authentic flavors, whereas many other French channels often showcase more elaborate, time‑intensive dishes.
Last updated: August 20, 2026
