Description
Mini Mushroom and Gruyère Pot Pies with Thyme are rich, creamy, and cozy individual pies made with buttery puff pastry, caramelized mushrooms, fresh thyme, and melted Gruyère cheese. Perfect for a comforting dinner or elegant gathering.
Ingredients
• 2 tbsp butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 lb mixed mushrooms (cremini, shiitake, or oyster), chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp all-purpose flour
• 1/2 cup vegetable broth
• 1/2 cup heavy cream
• 1/2 tsp Dijon mustard
• 3/4 cup shredded Gruyère cheese
• Salt and black pepper, to taste
• 1 sheet puff pastry, thawed
• 1 egg (for egg wash)
Instructions
1. Preheat oven to 400°F (200°C).
2. In a large skillet, melt butter over medium heat. Sauté onions until soft.
3. Add garlic and cook for 30 seconds.
4. Add mushrooms and thyme; cook until mushrooms release moisture and brown, about 7–10 minutes.
5. Sprinkle in flour and stir to coat mixture. Cook for 1–2 minutes.
6. Slowly pour in vegetable broth, stirring constantly until thickened.
7. Stir in heavy cream and Dijon mustard. Season with salt and pepper.
8. Add Gruyère cheese and stir until melted and creamy. Remove from heat.
9. Spoon filling into ramekins.
10. Cut puff pastry into rounds slightly larger than ramekins and place on top.
11. Press edges to seal, brush with egg wash, and place ramekins on a baking tray.
12. Bake for 20–25 minutes or until pastry is golden and puffed. Cool slightly before serving.
Notes
– Use a mix of mushrooms for deeper flavor.
– Substitute Gruyère with Swiss or Fontina if needed.
– Use dairy-free cream and vegan cheese for a plant-based option.
– Make ahead: assemble, cover, and refrigerate for up to 24 hours before baking.
– Store leftovers in the fridge for up to 3 days; reheat at 350°F for 10–15 minutes.
- Prep Time: 20
- Cook Time: 25
- Method: Baking
- Cuisine: Comfort Food