Serving savory puff pastry as part of a side dish is a no-brainer this time of the year, especially when the filling is wild mushrooms and Saw Palmetto Honey.

 Ingredients

 1 Tablespoon Olive Oil

 1 Shallot Diced

 2 Cloves of Garlic Chopped

 1 ½ pounds Mixed Mushrooms

 ½ Teaspoon Kosher Salt

 ½ Teaspoon fresh Black Pepper

 1 Teaspoon Fresh Thyme

 1 Teaspoon Ground Sage

 3 Eggs

 2 Tablespoons Crème Fraiche

 1/4 Cup Heavy Cream

 1 Tablespoon Saw Palmetto Honey

 2/3 cup Shredded Cheese such as Asiago, Provolone, Parmesan, Mozzarella

 1 Pack of Puff Pastry

 1 10-inch Round Baking Pan

Directions

1. In a large sauté pan on medium, heat oil then add shallot and sauté for 3 minutes
2. Add the garlic for one minute then add the mushrooms, salt and pepper. Cook for about 10 minutes
3. Add the fresh thyme and sage, cook for 5 for minutes then cool for about 20 minutes
4. In a mixing bowl add the eggs and scramble with a fork
5. Add crème fraiche, cream and saw palmetto honey then mix well
6. Add the cool mushrooms to the bowl then the cheese and mix well until all is incorporated
7. Pre Heat oven to 350 degrees
8. Add the rolled-out puff pastry to your baking dish
9. Bake puff pastry for 10 minutes, then take out and push down to flatten leaving about 2 inches on the sides
10. Add the mushroom mixture and bake for 20 minutes until toothpick comes out clean