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Mini Mushroom and Gruyère Pot Pies with Thyme

Warm and Cozy Mini Mushroom and Gruyère Pot Pies with Thyme

Experience comfort in every bite with Mini Mushroom and Gruyère Pot Pies with Thyme, perfect for cozy evenings.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 6 pot pies
Course: Dinner
Cuisine: Vegetarian
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 1 pack Puff Pastry You can also use homemade pie crust, but be mindful of the texture differences.
For the Filling
  • 1 pound Mixed Mushrooms Includes cremini, shiitake, button, or substitutes like portobello or oyster.
  • 1.5 cups Gruyère Cheese Shredded; can substitute with Swiss or cheddar.
  • 2 tablespoons Unsalted Butter Olive oil can be a lighter alternative.
  • 1 large Onion Finely chopped; shallots can be used for a milder flavor.
  • 3 Garlic Minced; garlic powder can be used in a pinch.
  • 1 tablespoon Fresh Thyme Leaves Dried thyme can be used sparingly.
  • 0.25 cup All-Purpose Flour Gluten-free flour may be suitable.
  • 1.5 cups Vegetable Broth Any plant-based broth can substitute.
  • 1 cup Heavy Cream Half-and-half can be used for a lighter option.
  • Salt Essential for enhancing flavors.
  • Freshly Ground Black Pepper Essential for enhancing flavors.
  • 1 Egg Beaten; milk could be used as a substitute.

Equipment

  • Oven
  • skillet
  • Ramekins
  • pastry brush
  • round cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease six 6-ounce ramekins with butter or cooking spray.
  2. Roll out the puff pastry on a floured surface to 1/8-inch thickness and cut out circles slightly larger than your ramekins.
  3. Melt 2 tablespoons of unsalted butter in a skillet over medium heat, add the onion, and cook until translucent.
  4. Add the minced garlic and mixed mushrooms to the skillet, sauté for 8-10 minutes until golden brown.
  5. Stir in fresh thyme and 1/4 cup of all-purpose flour, cooking for another 2 minutes.
  6. Gradually pour in 1 1/2 cups of vegetable broth while stirring, bring to a simmer.
  7. Add 1 cup of heavy cream and simmer for about 5 minutes, stirring frequently.
  8. Season the mixture with salt and freshly ground black pepper to taste.
  9. Spoon the mushroom filling into the ramekins and sprinkle with 1 1/2 cups of shredded Gruyère cheese.
  10. Cover each ramekin with a puff pastry round, pressing the edges to seal.
  11. Brush the tops with beaten egg for a glossy finish.
  12. Place ramekins on a baking sheet and bake for 15-20 minutes until golden brown.
  13. Let the pot pies cool for 10 minutes before serving.

Nutrition

Serving: 1pot pieCalories: 380kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 85mgSodium: 650mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

These Mini Mushroom and Gruyère Pot Pies with Thyme impress with delightful flavors. Let the filling cool slightly before assembly for better texture.

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