Name: Mini Mushroom & Gruyère Pot Pies Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: French
Ingredients: 2 cups mixed mushrooms (cremini and shiitake), chopped; 2 tbsp butter; 2 cloves garlic, minced; ½ cup heavy cream; ¼ cup vegetable broth; 1 tbsp fresh thyme, chopped; Salt and pepper to taste; 1 cup Gruyère cheese, grated; 1 sheet puff pastry, thawed

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Introduction

These Mini Mushroom & Gruyère Pot Pies are a perfect blend of rich, earthy flavors and flaky puff pastry. Ideal for a cozy dinner or entertaining guests, they combine sautéed mushrooms with creamy Gruyère cheese in a convenient, individual-sized dish.

Three golden-brown puff pastry tartlets are arranged closely on a white plate, each filled with a creamy mushroom sauce topped with sliced mushrooms and small green herbs. The puff pastry layers look flaky and crisp, creating a circular border that holds the smooth, beige mushroom filling inside. The tartlets sit on a white marbled surface that contrasts softly with the warm colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups mixed mushrooms (cremini and shiitake), chopped
1 cup Gruyère cheese, grated
1 sheet puff pastry, thawed
½ cup heavy cream
¼ cup vegetable broth
1 tbsp fresh thyme, chopped
2 tbsp butter
2 cloves garlic, minced
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a skillet over medium heat, melt the butter and sauté the chopped mushrooms until they are golden brown, about 5 to 7 minutes. Add the minced garlic during the last minute of cooking.
Step 3: Stir in the heavy cream and vegetable broth. Add the chopped thyme, salt, and pepper. Let the mixture simmer for about 5 minutes until it thickens slightly.
Step 4: On a floured surface, roll out the puff pastry sheet and cut it into squares large enough to cover your ramekins.
Step 5: Spoon the mushroom mixture into each ramekin, then top with grated Gruyère cheese. Cover each with a puff pastry square, pressing the edges to seal.
Step 6: Bake in the preheated oven for 20 to 25 minutes, or until the pastry is puffed and golden brown.

Tips & Variations

Use a mix of mushrooms like cremini, shiitake, and oyster for added texture and flavor.
For a vegetarian option, substitute vegetable broth with mushroom broth for a deeper taste.
Brush the puff pastry with a little beaten egg or milk before baking for a shiny, golden crust.
Try adding a pinch of nutmeg to the cream mixture for an extra layer of warmth.

Storage

Store any leftover mini pot pies in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for 10-15 minutes to keep the pastry crisp. Avoid microwaving, as this can make the crust soggy.

How to Serve

Three round pastries with golden, flaky layers sit on a white plate. Each pastry has a creamy filling topped with a few small slices of mushroom and a sprinkle of green herbs. The puff pastry edges are puffy and crisp, with a smooth and shiny surface. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can make the mushroom filling a day in advance and refrigerate it. Assemble and bake the pot pies just before serving for the best texture.

What can I use instead of Gruyère cheese?

If Gruyère isn’t available, Swiss cheese or Emmental are good substitutes that melt well and offer a similar nutty flavor.