Mini Mushroom and Gruyère Pot Pies with Thyme are rich, creamy, and cozy individual pies made with buttery puff pastry, caramelized mushrooms, fresh thyme, and melted Gruyère cheese. Perfect for a comforting dinner or elegant gathering.
Ingredients
• 2 tbsp butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 lb mixed mushrooms (cremini, shiitake, or oyster), chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp all-purpose flour
• 1/2 cup vegetable broth
• 1/2 cup heavy cream
• 1/2 tsp Dijon mustard
• 3/4 cup shredded Gruyère cheese
• Salt and black pepper, to taste
• 1 sheet puff pastry, thawed
• 1 egg (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, melt butter over medium heat. Sauté onions until soft.
- Add garlic and cook for 30 seconds.
- Add mushrooms and thyme; cook until mushrooms release moisture and brown, about 7–10 minutes.
- Sprinkle in flour and stir to coat mixture. Cook for 1–2 minutes.
- Slowly pour in vegetable broth, stirring constantly until thickened.
- Stir in heavy cream and Dijon mustard. Season with salt and pepper.
- Add Gruyère cheese and stir until melted and creamy. Remove from heat.
- Spoon filling into ramekins.
- Cut puff pastry into rounds slightly larger than ramekins and place on top.
- Press edges to seal, brush with egg wash, and place ramekins on a baking tray.
- Bake for 20–25 minutes or until pastry is golden and puffed. Cool slightly before serving.
Notes
– Use a mix of mushrooms for deeper flavor.
– Substitute Gruyère with Swiss or Fontina if needed.
– Use dairy-free cream and vegan cheese for a plant-based option.
– Make ahead: assemble, cover, and refrigerate for up to 24 hours before baking.
– Store leftovers in the fridge for up to 3 days; reheat at 350°F for 10–15 minutes.