Description
Warm and comforting Mini Mushroom and Gruyère Pot Pies perfect for cozy nights, with rich flavors of mixed mushrooms and creamy Gruyère cheese.
Ingredients
Scale
- 8 ounces Mixed Mushrooms (cremini, shiitake, button)
- 2 tablespoons Unsalted Butter
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 2 teaspoons Fresh Thyme
- 2 tablespoons All-Purpose Flour
- 1 cup Vegetable Broth
- 1/2 cup Heavy Cream
- Salt, to taste
- Black Pepper, to taste
- 1 sheet Puff Pastry
- 1 cup Gruyère Cheese, shredded
- 1 large Egg, for egg wash
Instructions
- Preheat your oven to 400°F (200°C).
- Melt the unsalted butter in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and mixed mushrooms, cooking until soft and moisture has evaporated, around another 5 minutes.
- Sprinkle in the fresh thyme and season with salt and black pepper.
- Sift in the all-purpose flour, stirring well to combine. Gradually pour in the vegetable broth while stirring. Add the heavy cream, stirring until blended and let simmer for 2-3 minutes until thickened.
- Roll out the puff pastry and cut into circles to fit ramekins. Spoon the filling, layer with Gruyère cheese, cover with pastry circles, sealing edges, and brush with beaten egg.
- Bake for 20-25 minutes or until gold and puffed.
Notes
These pot pies freeze beautifully—assemble without baking, cover, and freeze. Bake from frozen, adjusting baking time as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 870mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 75mg