Ingredients
Scale
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 16 oz (450 g) mushrooms, sliced (mix of cremini, shiitake, and button)
- 2 tbsp all-purpose flour
- 1 cup vegetable or chicken broth
- ½ cup heavy cream
- 1 tsp Dijon mustard (optional)
- 1 tsp fresh thyme leaves (plus sprigs for garnish)
- Salt and black pepper, to taste
- 1 cup Gruyère cheese, grated
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
- Extra thyme sprigs and mushroom slices for topping
Instructions
- Heat butter and olive oil in a skillet over medium heat. Add onion and garlic; sauté until fragrant and translucent, about 3 to 5 minutes.
- Add mushrooms and cook until golden and most liquid has evaporated. Stir occasionally to encourage browning.
- Stir in flour and cook for 1 minute. Slowly whisk in broth and cream, simmering gently until thickened.
- Stir in thyme, Dijon mustard if using, and season with salt and pepper. Fold in grated Gruyère until glossy. Allow the filling to cool slightly.
- Preheat oven to 400°F (200°C). Grease muffin tin or ramekins and cut puff pastry into circles larger than the cups.
- Spoon mushroom mixture into cups, cover with pastry, and press edges to seal. Brush tops with beaten egg; decorate with mushroom slice and thyme.
- Bake for 20 to 25 minutes until golden and puffed. Let cool slightly before removing from tin. Serve warm.
Notes
Let the filling cool before sealing with pastry to prevent soggy bottoms. Browning the mushrooms enhances flavor. A light egg wash creates an elegant finish.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pie
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 90mg