Wooldridge Creek Vineyard & Winery Wild Morel and Herbed Chevre Pastry

Wild Morel and Herbed Chevre Pastry

2015 Dry Rosé Our 2015 Dry Rose is a versatile food wine with a bright acidity that lifts the palate. Flavors of peach and macerated strawberry are enhanced and highlighted by the rich, round mouthfeel.


  • 1 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 1 lb sliced mushrooms (morel, button, crimini)
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 sheet frozen puff pastry, defrosted
  • 1 egg, well-beaten
  • 1 cup herbed chevre or fromage blanc
  • 2 Tbsp grated Parmesan
  • garlic salt
  1. Preheat oven to 400 degrees then line a baking sheet with parchment paper. Heat butter and olive oil together in a large skillet over medium-high heat. Add mushrooms then cook, stirring only as needed for about 8–10 minutes, until mushrooms are golden brown and tender.
  2. Add salt, and pepper then cook for 2 additional minutes then transfer mushrooms to a plate or tray and let them to come to room temperature. Unfold puff pastry sheet on a lightly-floured surface then pinch together seams. Roll out slightly to form a 12″ x 12″ square then brush top with beaten egg.
  3. Spread a layer of cheese, leaving a ¼” border around the edges. Coarsely chop the cooled mushrooms and spread them evenly over cheese. Roll puff pastry up jelly-roll-style into a 12″-long cylinder, allowing the egg along the top border to glue the pastry together at the seam.
  4. If pastry becomes sticky, place in refrigerator or freezer for 30 minutes to chill. Otherwise, cut log into ¾”-thick slices then space pinwheels as far apart as possible on prepared baking sheet. Brush each pinwheel with remaining egg then sprinkle with Parmesan cheese.
  5. Bake for about 20 minutes until golden brown and crispy. Let cool slightly and serve warm.