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
- 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)
Instructions
- 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.
- 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.
- 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.
- Stir in the fresh thyme leaves. Adjust seasoning if necessary. Remove the filling from heat and allow it to cool briefly.
- 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.
- 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.
- 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