• 1pkg. Effie's Gruyere Biscuits
• 1 lb. mushrooms (cremini, button, or add special varieties for depth of flavor), finely chopped
  
• 2 T. unsalted butter (or plant-based oil)
• 1 T. olive oil
• 1 small shallot (or 2 garlic cloves), finely chopped
• 1 t. fresh thyme (or ½ tsp dried)
• Salt and pepper to taste
• 6 oz. fresh chevre goat cheese
• 1 sheet Puff pastry
• Optional: parsley, splash of dry white wine, vermouth, or sherry. Brush of egg wash or milk for golden pastry

Clean and quarter mushrooms, then pulse in a food processor to fine mince (or preferred texture). This will save you 15 min. of prep time!

Heat butter and olive oil in a skillet over medium heat.

Add shallots or garlic, sauté until fragrant (2–3 mins).

Stir in mushrooms and thyme. Cook down, over medium-low, stir often, until moisture cooks out, reducing to coarse, thick paste (about 15–20 minutes). Let cool.

Preheat oven to 425, then begin to divide the puff pastry into 12-15 squares and place in a muffin tin or baking sheet with parchment paper. Place a small dollop of fresh chevre in the center of the squares, then cover the cheese with a spoonful of duxelles mixture. Option: brush egg or milk over pastry to get golden color.

Bake between 12-15 minutes. Remove from the oven once golden.

While pastry bites are baking, take 6 Effie's Gruyere Biscuits and pulse in food processor until they resemble small breadcrumbs. Add to sauté pan and toast until fragrant and deep golden (toasted, not burnt). You'll know when your kitchen smells of heavenly Gruyere!

Spoon toasted Effie's Gruyere Biscuits over the top of duxelles bites (option: add chopped parsley). Serve warm or store in the fridge for up to a week.