mushroom bake – a recipe from my new book

by Sharon Santoni

mushrooms in basket, photo by Franck Schmitt

The local markets are rich right now as the first local pears and apples arrive from orchards, the plum season continues, grapes are displayed in sweet smelling crates and of course it is mushroom season.

To get good crops of autumn mushrooms the weather needs to be damp and sunny, which means that is has to rain and in between the rain we need a little autumn sunshine.   And because that is exactly what we have had these past few weeks, the mushrooms are abundant.

mushrooms in the forest , photo by Franck Schmitt

I think I already told you about the strange goings-on in the forest when mushroom season comes around.   Mushroom hunters are very protective and secretive about where they find the precious funghi.   They hide behind trees for fear of being seen in the prime picking parts of the woods, and baskets of mushrooms are often covered with a cloth, to avoid arousing interest.

mushrooms in basket, photo by Franck Schmitt

Personally I buy mushrooms from the market, I’m not confident enough in recognising the different varieties to be sure of eating everything that can be found in the forest … besides which I rarely have the time to forage!

This is a recipe from my new book, a mushroom bake that is quite easy to make and delicious as a snack or to accompany a meat.

mushroom pastry bake, photo by Franck Schmitt


For this recipe I use a filo or flaky pastry, bought from my local baker.

400g or 14oz mushrooms

15cl or 5 fl oz cream    

1 onion

2 cloves garlic

Roll out the pastry into a square approx 12”  or 30cm wide, place on a baking sheet lined with greaseproof paper.  If you want to plait the top of the pastry bake, then draw two light lines on the pastry so that it is visually divided into three equal parts.   Using a knife, cut diagonal slits into the two outer thirds of the pastry.  This is to form the strips that you will plait together later on.

Clean and slice the mushrooms.  Crush two cloves of garlic and cook gently in a pan with a shallot onion and a little olive oil.   Add the sliced mushrooms and cook over a medium heat until the mushrooms smell divine and any liquid has evaporated.   Add 15cl of cream, salt and pepper and cook lightly until the cream has evaporated a little.

Spoon the mushroom mix onto the central third part of the pastry, and bring the strips over first from one side then from the other, to form the pastry plait over the mushrooms.   Seal the ends of the pastry using a little milk to help the pastry stick together, and coat the entire plait with a beaten egg glaze.

Pop into a hot oven and bake for around 25 minutes until golden brown.  Serve warm as a snack or to accompany a  meat.


All photos by Franck Schmitt

My French Country Home – Entertaining Through the Seasons available HERE


Lenore September 13, 2017 - 10:16 pm

I just purchased your new book and it is lovely. I wish I could be there to experience it in person.
I enjoy each one of your posts.

Terri September 13, 2017 - 10:35 pm

Yum! This really looks good! How do I purchase your book?

Taste of France September 13, 2017 - 11:21 pm

This looks so good. I noticed lots of mushrooms at the market last weekend. Did you know that in France you can take your foraged mushrooms to the pharmacist and they will tell you whether they are indeed edible (or poisonous!). My favorite mushrooms are the lactaire delicieux of Roussillon.

Lorraine Wafer September 13, 2017 - 11:54 pm

Oh to be able to buy mushrooms like these. The French markets are outstanding and so much fresh food available daily. We had another wonderful month in France in May and sought out markets wherever we could. I’ve ordered your new book and look forward to enjoying both reading and cooking. Have been enjoying your blogs for some years now Sharon, love every one. Thank you.
Cheers from Australia where spring has sprung.

Marie Batson September 14, 2017 - 1:32 am

What beautiful photos! I just returned from the market where I purchased two kinds of fresh mushrooms so cannot wait to try this recipe. Last year my kind neighbor brought me a box with six different kinds of mushrooms from a mushroom farm he visited. I was in heaven!

stacey snacks September 14, 2017 - 4:55 am

Unfortunately Monsieur Henri does not like mushrooms….:(

So…I will make this anyway, call it a strudel and eat it all myself!

Thank you for the idea!

Dottie Monta September 14, 2017 - 6:43 am

The photo of the mushrooms growing under the tree is enchanting!
I am delighted to see the use of the word “plait”–it was common in my childhood but here in the States it has been supplanted by “braid.”
What a perfect little lunch. How I enjoy your posts!

robert September 14, 2017 - 7:56 am

I am not a cook so what would be the temperature of a “hot oven”.
Your photography and format are wonderful!

Chere October 7, 2020 - 1:12 pm

I’m with you, Robert. Not a clue about oven temp..

Margaret September 14, 2017 - 5:39 pm

I simply drooled on opening today’s blog with the delicious photo of the mushrooms. I’ll be off to our local market to gather up some mushroom delights to try out this recipe. I love the comment by one one of your readers that “Monsieur doesn’t like mushrooms” and her response. Thanks for sharing so many ideas that make life just a little richer. I smile whenever I open your blog to see a new posting. A special thanks to you from Canada

The Enchanted Home September 16, 2017 - 9:28 pm

Such a beautiful post! I love mushroom anything and you have surely inspired me to try this…..your photos are simply stunning Sharon.

Louise Dupont Wilson September 18, 2017 - 2:08 am

To linger on your website is a place
of respite for dreams and motivation.
Your post of mushroom bake is mouth watering. Thank you for the opportunity to read your blog – my very first one!

Louise of Kanata

Parisbreakfast September 21, 2017 - 9:58 am

I never know what to do with the plentitude of Fall mushrooms in the market. This looks gorge. So does your book!

Vicky (from Athens) October 17, 2018 - 8:43 pm

I can’t wait to try this . . . it sounds so yummy. This falls in to the category of “comfort food”. I have tried several of your recipes and we’ve loved every one!


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