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Mini Mushroom and Gruyère Pot Pies with Thyme

Comforting Mini Mushroom and Gruyère Pot Pies with Thyme Bliss

Mini Mushroom and Gruyère Pot Pies with Thyme are a cozy dish perfect for weeknights or gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 pot pies
Course: Dinner
Cuisine: Comfort Food
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tbsp Butter Use plant-based butter for a dairy-free option.
  • 1 small Onion Can substitute with shallots for a milder flavor.
  • 2 cloves Garlic Fresh garlic is preferred over powdered.
  • 1 lb Mixed Mushrooms Consider a blend of cremini, shiitake, and oyster mushrooms.
  • 1 tbsp Fresh Thyme Dried thyme can be used (1 tsp).
  • 1 tbsp All-Purpose Flour Gluten-free flour can be used.
  • 1/2 cup Vegetable Broth Chicken broth works for carnivorous versions.
  • 1/2 cup Heavy Cream Full-fat coconut milk as a dairy-free substitute.
  • 1/2 tsp Dijon Mustard Can be omitted or swapped for yellow mustard.
  • 3/4 cup Shredded Gruyère Cheese Swiss or Fontina cheese are great alternatives.
  • Salt and Black Pepper For seasoning to taste.
For the Crust
  • 1 sheet Puff Pastry Gluten-free pastry can be used if needed.
  • 1 large Egg Can be omitted for vegan versions.

Equipment

  • Oven
  • Skillet
  • Baking tray
  • Ramekins
  • Rolling Pin

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C).
  2. Melt 2 tablespoons of butter in a large skillet over medium heat. Add one small, finely chopped onion and sauté for 3-4 minutes until soft and translucent.
  3. Add 2 minced garlic cloves and stir for about 30 seconds. Then add 1 pound of mixed mushrooms and 1 tablespoon of fresh thyme. Sauté for 7-10 minutes until mushrooms are golden brown.
  4. Sprinkle 1 tablespoon of all-purpose flour over the mixture, stirring well for an additional minute.
  5. Gradually whisk in ½ cup of vegetable broth and cook until thickened, about 2-3 minutes.
  6. Stir in ½ cup of heavy cream and ½ teaspoon of Dijon mustard. Season with salt and black pepper to taste.
  7. Fold in ¾ cup of shredded Gruyère cheese until melted, then remove from heat and let it cool slightly.
  8. Roll out 1 sheet of puff pastry and cut into circles slightly larger than the ramekins.
  9. Spoon the mushroom filling into ramekins and cover with puff pastry circles, pressing the edges to seal.
  10. Brush the tops with beaten egg and arrange them on a baking tray. Bake for 20-25 minutes until golden brown.
  11. Allow the pot pies to cool slightly for about 5 minutes before serving.

Nutrition

Serving: 1pot pieCalories: 450kcalCarbohydrates: 30gProtein: 12gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 500mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 5mgCalcium: 15mgIron: 10mg

Notes

These pot pies can be made ahead of time and refrigerated before baking. For added nutrition, consider incorporating spinach or kale.

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