Mini Mushroom Gruyère Pot Pies Recipe
These Mini Mushroom Gruyère Pot Pies are a delicious blend of sautéed mixed mushrooms, aromatic shallots, garlic, and fresh thyme, all enveloped in a creamy Gruyère cheese sauce. Topped with flaky puff pastry and baked to golden perfection, they make for a comforting and elegant appetizer or main dish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Appetizer, Main Dish
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Filling
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 18 ounces mixed mushrooms, sliced
- 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 1 cup whole milk
- 3.5 ounces Gruyère cheese, grated
- 1 teaspoon Dijon mustard (optional)
Pastry and Finishing
- 1 sheet puff pastry, thawed
- 1 large egg, beaten
- Extra thyme leaves, for garnish
- Butter or nonstick spray, for greasing ramekins
Instructions
- Prepare the oven and ramekins: Preheat your oven to 400°F (200°C). Lightly grease six ramekins with butter or nonstick spray to prevent sticking and ensure easy serving.
- Sauté aromatics: In a large skillet over medium heat, heat the butter and olive oil. Add the finely chopped shallot and sauté for about 2 minutes until softened. Then add the minced garlic and cook for an additional minute until fragrant.
- Cook mushrooms: Add the sliced mixed mushrooms to the skillet. Cook for 8 to 10 minutes, stirring occasionally, until the mushrooms have released their moisture and are lightly browned. Stir in the fresh thyme leaves along with salt and freshly ground black pepper to taste.
- Make the roux and deglaze: Sprinkle the all-purpose flour over the mushroom mixture and stir continuously for about 1 minute to cook out the raw flour taste. Pour in the dry white wine, scraping up any browned bits from the pan, and cook until most of the wine has evaporated, about 2 to 3 minutes.
- Finish the filling: Pour in the whole milk and stir the mixture until it thickens, which should take 2 to 3 minutes. Add the grated Gruyère cheese and optional Dijon mustard, stirring until the cheese melts completely and the filling is smooth. Remove from heat and allow to cool slightly to thicken further.
- Prepare pastry rounds: On a lightly floured surface, unroll the thawed puff pastry sheet. Cut it into six rounds, each slightly larger than the tops of your ramekins to allow for sealing the edges.
- Fill ramekins and assemble: Evenly divide the mushroom filling among the prepared ramekins. Place a pastry round over each ramekin, pressing down the edges to seal the filling inside. Cut a small slit in the center of each pastry top to allow steam to escape while baking.
- Egg wash and garnish: Brush the beaten egg over the tops of the pastry rounds to help them brown beautifully. Sprinkle with extra thyme leaves for garnish and added flavor.
- Bake: Arrange the ramekins on a baking sheet and bake in the preheated oven for 18 to 22 minutes, or until the puff pastry is golden brown and puffed up.
- Cool and serve: Allow the mini pot pies to cool for about 5 minutes before serving to let the filling set slightly and to prevent burns.
Notes
- The Dijon mustard is optional but adds a lovely subtle tang to the filling.
- For a vegetarian diet, ensure the white wine is vegan-friendly or omit it.
- Use a sharp knife when cutting puff pastry to keep edges neat and prevent tearing.
- Serve these pot pies warm for the best texture and flavor experience.
- You can prepare the filling ahead of time and assemble just before baking.
