Mini Mushroom and Gruyère Pot Pies

Indulge in the exquisite flavors of Mini Mushroom and Gruyère Pot Pies with Thyme. These petite delights exude sophistication, featuring tender mushrooms enveloped in a rich, creamy sauce, crowned with the nutty essence of Gruyère cheese. Their delicate pastry shells and fragrant thyme elevate a humble dish into a gourmet experience, making them perfect for gatherings or an intimate dinner.

Why Make This Recipe

• Effortless Yet Elegant: Simple preparation transforms into a stunning presentation.
• Minimal Ingredients: A few quality components allow the flavors to shine.
• Impressive Flavor: Earthy mushrooms and sharp Gruyère create a delightful contrast, enhanced by fresh thyme.

Unlike ordinary pot pies, this recipe’s finesse lies in the balance of textures—crispy pastry meets a velvety filling, creating a satisfying bite.

Ingredients

For the Base:

• 1 pound mushrooms, finely chopped (any variety)
• 2 tablespoons olive oil (extra virgin for depth)
• 1 small onion, diced
• 2 garlic cloves, minced
• Salt and pepper to taste

For the Sauce:

• 2 tablespoons room temperature butter
• 2 tablespoons all-purpose flour
• 1 cup vegetable broth (homemade preferred)
• 1/2 cup heavy cream
• 1 tablespoon fresh thyme leaves, finely chopped

For the Topping:

• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

How to Make Mini Mushroom and Gruyère Pot Pies

1. Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the onions and cook until translucent, about 3 minutes. Incorporate garlic and sauté until fragrant, around 1 minute.
2. Cook the Mushrooms: Add the chopped mushrooms to the skillet. Season with salt and pepper. Cook until the mushrooms release their moisture, stirring occasionally. This should take about 5-7 minutes.
3. Make the Sauce: Push the mushroom mixture to one side of the skillet. In the cleared space, melt the butter. Sprinkle in the flour, stirring for about 1 minute to form a roux. Gradually whisk in the vegetable broth and heavy cream. Cook until thickened, around 3-4 minutes.
4. Add Thyme: Stir in the fresh thyme leaves, ensuring even distribution. Adjust seasoning if necessary. Remove the filling from heat and allow it to cool briefly.
5. Prepare Pastry: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry. Cut into circles slightly larger than your ramekins or pot pie dishes.
6. Assemble: Spoon the mushroom filling into the bottom of each ramekin, filling them about three-quarters full. Place a pastry circle on top, pressing down the edges to seal. Brush the tops with beaten egg for a golden finish.
7. Bake: Arrange the ramekins on a baking sheet. Bake for 20-25 minutes, or until the pastry is puffed and golden brown.

How to Serve Mini Mushroom and Gruyère Pot Pies

For an upscale presentation, serve the pot pies directly in their ramekins. Garnish with a sprig of fresh thyme or a light dusting of finely grated Gruyère for an inviting touch. Pair with a simple mixed greens salad drizzled with a light vinaigrette to balance the richness.

How to Store Mini Mushroom and Gruyère Pot Pies

To preserve the delightful textures and flavors, cool the pot pies completely before covering them with plastic wrap or transferring them to an airtight container. Store in the refrigerator for up to three days. To reheat, place in an oven preheated to 350°F (175°C) until heated through, keeping the pastry crisp.

Tips to Make Mini Mushroom and Gruyère Pot Pies

• Mushroom Variety: Experiment with a mix of wild mushrooms for layered flavors.
• Cheese Choices: Substitute Gruyère with Fontina or aged cheddar for a different profile.
• Chill the Pastry: For extra flakiness, keep the puff pastry chilled until ready to use.
• Season Wisely: Taste the filling before baking; adjust seasoning to highlight the thyme.
• Use a Lid: Cover the ramekins with a lid for the first 10 minutes of baking to ensure even cooking.

Variation

Consider adding sautéed spinach or leeks for additional depth of flavor. For a more refined presentation, serve garnished with truffle oil or a sprinkle of microgreens.

FAQs

Can I use store-bought puff pastry?

Yes, store-bought puff pastry is a convenient alternative that works beautifully in this recipe, saving you time without sacrificing quality.

What can I substitute for heavy cream?

For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative such as coconut cream, keeping in mind it may alter the flavor slightly.

How long do the pot pies take to prepare?

The total preparation and cooking time is approximately 60 minutes, which includes both the filling preparation and baking time.

Conclusion

Mini Mushroom and Gruyère Pot Pies with Thyme epitomize elegance while remaining surprisingly simple to prepare. Their delightful aroma and harmonious textures will leave an impression at any dining occasion. Share your thoughts below and connect with fellow culinary enthusiasts. How would you make this dish your own?

Mini Mushroom and Gruyère Pot Pies with Thyme

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: chef-ava
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Description

Indulge in these exquisite mini pot pies filled with tender mushrooms in a creamy sauce, topped with nutty Gruyère cheese, and baked in delicate pastry shells.

---

Ingredients

Scale 1x2x3x

• 1 pound mushrooms, finely chopped
• 2 tablespoons olive oil (extra virgin)
• 1 small onion, diced
• 2 garlic cloves, minced
• Salt and pepper to taste
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1 tablespoon fresh thyme leaves, finely chopped
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large skillet, heat olive oil over medium heat. Add the onions and cook until translucent, about 3 minutes. Incorporate garlic and sauté until fragrant, around 1 minute.
2. Add the chopped mushrooms to the skillet. Season with salt and pepper. Cook until the mushrooms release their moisture, stirring occasionally, about 5-7 minutes.
3. Push the mushroom mixture to one side of the skillet. In the cleared space, melt the butter. Sprinkle in the flour, stirring for about 1 minute to form a roux. Gradually whisk in the vegetable broth and heavy cream. Cook until thickened, around 3-4 minutes.
4. Stir in the fresh thyme leaves. Adjust seasoning if necessary. Remove the filling from heat and allow it to cool briefly.
5. Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry. Cut into circles slightly larger than your ramekins.
6. Spoon the mushroom filling into each ramekin, filling them about three-quarters full. Place a pastry circle on top, pressing down the edges to seal. Brush the tops with beaten egg.
7. Arrange the ramekins on a baking sheet and bake for 20-25 minutes, or until the pastry is puffed and golden brown.

Notes

Serve with a simple mixed greens salad and garnish with fresh thyme or finely grated Gruyère cheese.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 1 pot pie
• Calories: 400
• Sugar: 3g
• Sodium: 500mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 40mg