Mini Mushroom Gruyère Pot Pies (Recipe for Printing)
Enjoy golden mushroom and Gruyère pot pies, perfect for autumn dinners or holiday entertaining. Crafted with thyme and crisp pastry. Prep this comforting dish now—Save & click.
# What You Need:
→ Filling
01 -
2 tablespoons unsalted butter
02 -
1 small yellow onion, finely chopped
03 -
2 garlic cloves, minced
04 -
1 pound mixed mushrooms (such as cremini, shiitake, oyster), chopped
05 -
1 tablespoon fresh thyme leaves
06 -
1 tablespoon all-purpose flour
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
→ Crust and Finish
09 -
1 sheet puff pastry, thawed
10 -
1 large egg, beaten
→ Additional
11 -
1/2 cup vegetable broth
12 -
1/4 cup heavy cream
13 -
2 teaspoons Dijon mustard
14 -
3/4 cup Gruyère cheese, grated
# How to Make It:
01 -
Preheat oven to 400°F (200°C) for optimal browning and crispness of pastry.
02 -
Melt butter in a large skillet over medium heat. Add finely chopped onion and cook until softened, about 3 to 4 minutes. Stir in minced garlic and cook for 1 minute.
03 -
Add chopped mushrooms and thyme leaves to skillet. Sauté until mushrooms are deeply browned and all released moisture has evaporated, 8 to 10 minutes.
04 -
Sprinkle flour over mushrooms; stir to coat and cook for 1 minute. Gradually pour in vegetable broth, stirring continuously until mixture thickens, about 2 minutes.
05 -
Stir in heavy cream, Dijon mustard, salt, and pepper. Add grated Gruyère and continue stirring until cheese is fully melted and mixture is smooth. Remove skillet from heat.
06 -
Divide warm filling evenly among four ramekins. Place a square of puff pastry over each, pressing gently to seal edges. Brush pastry tops with beaten egg.
07 -
Place ramekins on baking sheet and bake in preheated oven for 20 to 25 minutes, or until pastry is golden and crisp.
# Extra Tips:
01 -
For best results, allow the mushroom mixture to cool slightly before topping with pastry to prevent sogginess.