Savoury Mushroom Bourekas are a popular snack food in the outdoor markets of Israel- and this easy boureka recipe is just as popular at my family table! Simple to prep and beautiful to serve, this flaky pastry is layered with golden crust and delicious fresh mushroom filling.
Israel is famous for her snack food. Finger food you eat in the colorful streets of Jerusalem while you admire the towers of fruit, billowing scarves, and screaming shopkeepers fighting for your purchase. One of the most popular foods for the local people- besides a falafel at our favorite stand- is a fresh, hot, flaky boureka.
Essentially a stuffed and baked dough, the most popular flavors are cheese, potato, and mushroom. Bourekas are found everywhere from the outside markets to the buffet table at business meetings across the Middle East.
While the popular shapes are little half moon or triangles- today I am sharing a Giant Mushroom filled boureka recipe! Think easier, quicker, and more family-fun-style!
The Story Behind This Boureka Recipe
This boureka recipe is a Chait Family Recipe. My husband is one of 11 siblings, and boy can they all cook!!
Shortly after marrying into the family I realized I was going to need to start a cookbook for all the delicious things my sister in laws serve. The Lemon Amaretto Cake is still one of my favorite recipes of all time- and my mother in laws’ Meat and Vegetable soup never, ever disappoints!
We met the Mushroom Boureka on an after- fast table. This is the kind of dish that gets fought over to the very last slice.
It’s hearty and filling but not too heavy. It pairs beautifully with a soup. It’s really just wonderful!
Mushroom Boureka Ingredients
- Puff pastry dough. (called batzek-alim in Israel). We will only be using half a package of this stuff.
- Onion. Caramelized onion adds so much flavor to every dish!
- Mushrooms. This recipe has been tested with fresh mushrooms and canned mushrooms. I personally prefer fresh but if you have canned they are still delicious- and you can even do half-half if that’s what works for you!
- Mushroom and Onion Soup Mix. Soup mix is a dry powder that is packed with flavor and seasonings. I always look for a company that is MSG(monosodium glutamate free). The combination of mushroom soup mix and onion soup mix is a fabulous burst of flavor and a quick hack for taking out half the spice cabinet!
- Egg. The secret to that flaky golden top on a boureka is a brush of beaten egg.
We start with the mushroom filling by sautéing one onion thinly diced until golden and fragrant.
Then we’ll add about 15 thinly sliced mushrooms and let those get nice and soft and cook off the liquid.
Next we add the seasonings- soup mixes, garlic powder, and black pepper, as well as 1/2 cup water. We want to create a very thick filling with all the flavors from the powder mix and mushrooms. You’ll let the water cook down until the filling is spoonable, and let it cool off while you roll out the pastry dough.
I like the pastry sheet to be in thin flaky layers, so once you unroll the defrosted dough, sprinkle a little flour on the counter and on top of the dough, and roll it out to thin it out- not so thin that it tears but just enough for a flaky(and less dough-y) bite.
Lastly, we’ll spread the filling on and roll it up by folding in the edges and then bringing the bottom dough over the filling.
Honestly, I would even roll the dough out a little thinner than what you see here:
When you slice the Mushroom Boureka, it will be flaky and crumbly and maybe a little messy, but don’t get stuck on that! We usually put this out full on a platter and people can cut their own slices(that way it’s still pretty served).
I hope you love this Savoury Mushroom Boureka Recipe like we do! If you make this recipe please leave a (star) review in the comments below, and be sure to tag estee_bestie on instagram, seeing your pictures always makes my day!!
Savoury Mushroom Boureka
- 2 Tbs Oil
- 15 fresh mushrooms, thinly sliced
- 1 onion, diced
- 2 Tbs mushroom soup mix
- 1 Tbs onion soup mix
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 cup boiling water
- 1 egg, for brushing tops, beaten
- 1 Package Puff pastry dough, defrosted (We’ll only use half)
- Heat 2 Tbs oil in a large pan. Add diced onions and cook until the onions start to turn golden, 10-12 minutes. Add the sliced mushrooms and cook until all the water that the mushrooms produce is evaporated.
- Add mushroom and onion soup mix, garlic powder, salt, and pepper. mix to combine. Pour in 1/2 cup of boiling water and mix. Let the mixture cook for about 3 minutes, until the water is absorbed and the mix is thick. Let cool.
- Preheat oven to 175. On a non stick surface or silat mat, lay out puff pastry. Cut into a rectangle, a little shorter than a 9 by 13 pan, so it will fit inside. Place half of the filling into the center of the dough. Fold in the edges. Fold up the bottom half, covering the mushroom mix. Fold over remaining top piece. Gently transfer to a parchment lined 9’13 pan. Repeat with next roll.
- Beat an egg. Using a pastry brush, coat the tops of the rolls.
- Place on the center rack of a preheated oven. Bake at 175 celcius for 45 min.- 1 hr. or until tops are golden. Serve hot or warm. Enjoy!