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Mini Mushroom & Gruyère Pot Pies

Mini Mushroom & Gruyère Pot Pies for Cozy Comfort Evenings

Mini Mushroom & Gruyère Pot Pies are the ultimate comfort food, blending rich flavors with an elegant presentation for cozy evenings.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 1 hour 2 minutes
Servings: 6 pot pies
Course: Dinner
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2 tablespoons Unsalted Butter Can substitute with plant-based butter for vegan option.
  • 1 tablespoon Olive Oil Neutral oil can be used as an alternative.
  • 1 Shallot Can substitute with onion or leek.
  • 2 cloves Garlic Fresh garlic is recommended.
  • 500 g Mixed Mushrooms Recommended varieties: cremini, shiitake, and oyster.
  • 1 tablespoon Fresh Thyme Can use dried thyme if fresh is not available.
  • to taste Salt
  • to taste Black Pepper
  • 2 tablespoons All-Purpose Flour Can substitute with gluten-free flour.
  • 120 ml Dry White Wine Replace with vegetable broth for non-alcoholic version.
  • 240 ml Whole Milk Can use non-dairy milk for vegan option.
  • 100 g Grated Gruyère Cheese Can substitute with cheddar or Fontina.
  • 1 teaspoon Dijon Mustard Optional; omit if not desired.
Crust
  • 1 sheet Puff Pastry Can use vegan puff pastry.
  • 1 beaten Egg For egg wash; can substitute with plant-based milk.
Garnish
  • to taste Extra Thyme Leaves Recommended for presentation.
Preparation
  • as needed Butter or Spray For greasing ramekins.

Equipment

  • skillet
  • Ramekins
  • oven

Method
 

Instructions
  1. Preheat oven to 200°C (400°F) and grease six ramekins with butter or cooking spray.
  2. Melt butter and olive oil in a skillet over medium heat, add shallots, and sauté until translucent.
  3. Stir in minced garlic and cook for an additional minute.
  4. Add mixed mushrooms, cook for 8-10 minutes until browned, season with thyme, salt, and pepper.
  5. Sprinkle flour over mushroom mixture, stir for 1 minute, then add wine and cook until evaporated.
  6. Gradually stir in milk and cook for 2-3 minutes until filling thickens, then add cheese and mustard.
  7. Remove from heat and let cool for 5-10 minutes.
  8. Roll out puff pastry and cut rounds for the ramekins.
  9. Spoon filling into ramekins, cover with pastry, seal edges, and cut slits for steam.
  10. Brush tops with beaten egg, bake for 18-22 minutes until golden brown.
  11. Let cool for 5 minutes, garnish with thyme leaves, and serve warm.

Nutrition

Serving: 1pot pieCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 5IUVitamin C: 4mgCalcium: 15mgIron: 8mg

Notes

These pot pies can be stored in the fridge for up to 3 days or frozen for a month. Reheat in the oven for best results.

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