What is the preparation time for this recipe?

The preparation time usually takes about 15 to 20 minutes depending on experience and equipment.

Can I substitute any ingredients?

Yes, you can substitute Gruyère with Comté or mature cheddar, and use dairy alternatives or gluten-free pastry while still keeping the identity of Mini Mushroom and Gruyère Pot Pies with Thyme.

Is this recipe suitable for specific diets?

This recipe can be adapted with small changes depending on preferences.

How should leftovers be stored?

Store leftovers in an airtight container in the refrigerator and consume within two to three days.

Can I prepare this recipe in advance?

Many steps can be prepared ahead of time to simplify busy cooking days.

Mini Mushroom And Gruyère Pot Pies With Thyme

Name: Mini Mushroom and Gruyère Pot Pies with Thyme
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: French
Ingredients: 1 package (approximately 2 sheets) frozen puff pastry, thawed; 1 1/2 cups Gruyère cheese, shredded; 2 tablespoons unsalted butter; 1 pound mixed mushrooms (such as cremini, shiitake, and 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)

Ingredients

Scale

1 package (approximately 2 sheets) frozen puff pastry, thawed
1 1/2 cups Gruyère cheese, shredded
2 tablespoons unsalted butter
1 pound mixed mushrooms (such as cremini, shiitake, and 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)

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Instructions

Preheat your oven to 400°F (200°C). Prepare six (6-ounce) ramekins by lightly greasing them.
Roll out the thawed puff pastry on a lightly floured surface to about 1/8 inch thickness. Cut it into rounds slightly larger than the ramekins.
In a large skillet over medium heat, melt the butter and add the onions. Cook until they become translucent, about 4 minutes.
Add the garlic and mushrooms to the skillet and continue to cook, stirring occasionally, until the mushrooms are golden brown and have released their moisture, about 8–10 minutes.
Stir in the thyme leaves and the flour. Cook for another 2 minutes to remove the raw flour taste.
Gradually pour in the vegetable broth, stirring continuously to avoid lumps, and bring the mixture to a simmer.
Add the heavy cream, and reduce the heat. Cook until the sauce thickens, about 5 minutes.
Season the mixture with salt and freshly ground black pepper to taste.
Divide the mushroom mixture evenly among the prepared ramekins. Sprinkle Gruyère cheese generously over the top.
Place a puff pastry round over each ramekin, pressing the edges gently to seal. Brush the tops with the beaten egg.
Place the ramekins on a baking sheet and bake for 15–20 minutes, or until the puff pastry is golden and puffed.
Allow to cool slightly before serving.

Notes

Brown mushrooms in batches to avoid overcrowding and achieve concentrated flavor. Chill pastry just enough to handle for the best puff.

Author: Chef Rita
Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: French
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 3g
Sodium: 450mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 12g
Cholesterol: 50mg