Yield: 4 servings
Prep: 10 min
Cook Time: 42 min
2 tablespoons oil, divided
1 tablespoon butter
½ large onion, sliced
½ teaspoon kosher salt, divided
8 ounces white button mushrooms, quartered
2 tablespoons sherry wine
A pinch of black pepper
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh sage, chopped
½ cup Gruyère cheese, shredded
1 sheet premade puff pastry, cut into four 4 x 4-inch squares
Egg wash, for brushing
Fresh thyme sprigs, for garnish
Heat 1 tablespoon oil and butter in a skillet over medium heat for 30 seconds.
Add sliced onions and ¼ teaspoon salt to the skillet. Cook for 20 minutes or until caramelized. Set aside in a bowl.
Heat 1 tablespoon oil in the same skillet for 30 seconds.
Add mushrooms and ¼ teaspoon salt. Mix well and cook for 10 minutes.
Add sherry wine to deglaze the skillet and cook for 1 minute.
Mix mushrooms with caramelized onions, black pepper, rosemary, sage, and Gruyère cheese. Set aside.
Place the mushroom and onion mixture in the middle of each of the puff pastry sheets, leaving a 1-inch border.
Brush the border of the puff pastry with egg wash. Set aside.
Select the Preheat function on the Cosori Air Fryer, set temperature to 320°F, then press Start/Pause.
Line the air fryer baskets with parchment paper, set the puff pastries into the baskets, then insert into the preheated air fryer.
Select the Bread function, set time to 10 minutes, then press Start/Pause. You may need to cook in batches.
Remove when done and garnish with fresh thyme.