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Mini Mushroom & Gruyère Pot Pies

Mini Mushroom & Gruyère Pot Pies: Cozy Comfort in 30 Minutes

These Mini Mushroom & Gruyère Pot Pies are quick, customizable, and perfect for dinner, offering warmth and satisfaction in every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings: 6 pot pies
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 package Puff Pastry Provides a flaky and buttery crust; homemade pie crust can be used, but the texture might differ.
For the Filling
  • 1 pound Mixed Mushrooms A mix of cremini, shiitake, and button mushrooms is recommended.
  • 1.5 cups Gruyère Cheese Shredded; substitute with Swiss for a milder flavor, or cheddar for a sharper taste.
  • 2 tablespoons Unsalted Butter Offers richness when sautéing; olive oil is a lighter alternative.
  • 1 large Onion Finely chopped; shallots can be used for a milder flavor.
  • 3 cloves Garlic Minced; garlic powder can be used as a substitute.
  • 1 tablespoon Fresh Thyme Leaves Use dried thyme sparingly as a substitute.
  • 1/4 cup All-Purpose Flour Thickens the creamy sauce; gluten-free flour can be used for a gluten-free version.
  • 1.5 cups Vegetable Broth Any plant-based broth can substitute.
  • 1 cup Heavy Cream Provides a luxuriously smooth texture; half-and-half can be used as a lighter option.
  • Salt Essential for flavor enhancement; adjust according to taste.
  • Freshly Ground Black Pepper Essential for flavor enhancement; adjust according to taste.
  • 1 Egg Beaten; creates a golden crust when brushed on top; milk can be used as a substitute.

Equipment

  • Oven
  • Skillet
  • Rolling Pin
  • Ramekins
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Grease six 6-ounce ramekins with butter.
  2. Roll out the puff pastry to a thickness of about 1/8 inch and cut circles slightly larger than the tops of your ramekins.
  3. In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the finely chopped onion and sauté for about 4 minutes.
  4. Add 3 minced garlic cloves and the mixed mushrooms to the skillet, and sauté for 8 to 10 minutes until golden brown.
  5. Sprinkle in 1/4 cup of all-purpose flour and 1 tablespoon of fresh thyme leaves, stirring continuously for about 2 minutes until a roux forms.
  6. Slowly pour in 1.5 cups of vegetable broth, stirring continuously to avoid lumps. Bring to a simmer and cook for 3 to 5 minutes until thickened.
  7. Stir in 1 cup of heavy cream and season with salt and fresh black pepper.
  8. Let the mushroom filling cool slightly for about 5 minutes.
  9. Spoon the mushroom filling into each greased ramekin, filling them about three-quarters full. Top with shredded Gruyère cheese.
  10. Cover each ramekin with the rolled-out puff pastry and press the edges to seal. Brush the pastry tops with a beaten egg.
  11. Bake in the preheated oven for 15 to 20 minutes until puffed and golden brown.
  12. Allow to cool for about 10 minutes before serving.

Nutrition

Serving: 1pot pieCalories: 350kcalCarbohydrates: 36gProtein: 10gFat: 20gSaturated Fat: 10gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 3mgCalcium: 200mgIron: 2mg

Notes

These Mini Mushroom & Gruyère Pot Pies promise an enticing blend of flavors that will leave everyone asking for seconds! Serve warm with a fresh salad or side for a comforting meal.

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