Preheat oven to 400°F. Unwrap the puff pastry and using only one sheet of the pastry, cut into 2” squares.

Prepare mini muffin tins by adding a 2” square of puff pastry to each muffin cup, pressing down gently. Dock the bottom of the cups with a fork to make a few holes so the pastry doesn’t puff up on the bottom. Set aside.

Slice the mushrooms and cut into small pieces. Finely dice the shallot. Press or grate the garlic cloves. Chop the thyme leaves and divide into 2 equal portions. Grate the parmesan and get the Boursin unwrapped and ready to go.

In a large skillet over medium heat, add 1 tablespoon of the olive oil. When heated and shimmering, add the shallots, garlic, and cook, stirring for about a minute, or until the garlic starts to become fragrant.

Add the mushrooms, thyme, the remaining 1 tablespoon of olive oil, and salt & pepper, and cook until the mushrooms begin to release their liquid, about 5 minutes.

Add the white wine and stir to deglaze the pan and scrape up the delicious bits from the bottom of the pan. Stir until the wine has reduced and almost completely gone.

Turn off the heat and add the Boursin and parmesan cheeses, and stir until the cheeses have melted into the mushroom mixture.

Add the mushroom mixture to the prepared muffin tins. Brush the exposed corners of the puff pastry with the beaten egg mixture, and bake for 25 minutes.

Immediately after removing the mushroom puffs from the oven, sprinkle with the remaining thyme leaves. Let sit for 5-10 minutes, then remove the puffs to a serving platter.

Can be served hot or at room temperature.

Makes 36 puffs.