Mini Mushroom Gruyère Pot Pies
These mini pot pies combine sautéed mushrooms, melted Gruyère, and fresh thyme in a flaky puff pastry crust, creating a comforting and elegant dinner option.
Equipment
- 1 oven Preheat to 400°F
- 6 ramekins 6-ounce size, lightly greased
- 1 skillet For sautéing mushrooms
- 1 Rolling Pin For rolling puff pastry
- 1 baking sheet
Ingredients
- 1 package approx. 2 sheets frozen puff pastry, thawed
- 1 1/2 cups shredded Gruyère cheese
- 2 tablespoons unsalted butter
- 1 pound mixed mushrooms cremini, shiitake, button, cleaned and sliced
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh thyme leaves
- 1/4 cup all-purpose flour
- 1 1/2 cups vegetable broth
- 1 cup heavy cream
- Salt and freshly ground black pepper to taste
- 1 egg beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease six 6-ounce ramekins.
- Roll out the thawed puff pastry on a floured surface to about 1/8 inch thickness and cut into rounds slightly larger than the ramekins.
- Melt butter in a large skillet over medium heat and cook the chopped onions until translucent, about 4 minutes.
- Add garlic and sliced mushrooms to the skillet and cook, stirring occasionally, until golden and moisture has evaporated, about 8-10 minutes.
- Stir in fresh thyme leaves and flour; cook another 2 minutes to eliminate raw flour taste.
- Gradually add vegetable broth while stirring continuously and bring to a simmer.
- Add heavy cream and reduce heat; cook until the sauce thickens, about 5 minutes.
- Season the mushroom mixture with salt and freshly ground black pepper to taste.
- Divide the filling evenly into prepared ramekins and sprinkle shredded Gruyère cheese over the top.
- Cover each ramekin with a puff pastry round, seal edges gently, and brush the tops with beaten egg.
- Place ramekins on a baking sheet and bake for 15-20 minutes until pastry is golden and puffed.
- Allow to cool slightly before serving.
Notes
- Substitute Gruyère with Swiss or Fontina cheese if preferred.
- Try rosemary or sage for different herbal flavors.
- Add a splash of white wine while cooking mushrooms for extra richness.
- Prepare filling a day ahead; assemble and bake when ready.
- Pair with a fresh green salad for a complete meal.