Description
Savory Mini Mushroom & Gruyère Pot Pies for Cozy Nights
Ingredients
Scale
- 2 tablespoons Unsalted Butter (Substitute with plant-based butter for a vegan option.)
- 1 tablespoon Olive Oil (Can use any neutral oil.)
- 1 small Shallot (Use yellow onion if unavailable.)
- 2 cloves Garlic (Adjust quantity based on preference.)
- 500 g Mixed Mushrooms (Use a variety like cremini, shiitake, or oyster for best flavor.)
- 1 tablespoon Fresh Thyme Leaves (Dried thyme can be used, in lesser amounts.)
- Salt and Black Pepper (Adjust to taste.)
- 2 tablespoons All-Purpose Flour (Can substitute with gluten-free flour if needed.)
- 120 ml Dry White Wine (Replace with vegetable broth for a non-alcoholic option.)
- 240 ml Whole Milk (Plant milk can be used for a vegan version.)
- 100 g Grated Gruyère Cheese (Substitute with sharp white cheddar or a vegan melting cheese.)
- 1 teaspoon Dijon Mustard (Omit if desired.)
- 1 sheet Puff Pastry (Alternatives include pie crust or rough puff dough.)
- 1 Egg (Skip for a vegan option.)
- Extra Thyme Leaves (Garnish for added aroma and presentation.)
Instructions
- Preheat your oven to 200°C (400°F) and grease six ramekins.
- Sauté the shallots: In a skillet, heat the butter and olive oil over medium heat. Once melted, add the finely chopped shallots and cook until soft and translucent, about 5 minutes, then add in the minced garlic.
- Cook the mushrooms: Add the sliced mushrooms to the skillet and cook until the moisture from the mushrooms evaporates, roughly 8-10 minutes. Season with fresh thyme, salt, and pepper.
- Thicken the mixture: Sprinkle the flour over the mushroom mixture and stir well, cooking for 1 minute. Then add the white wine and let it reduce until nearly evaporated, which should take another 2-3 minutes.
- Create the creamy filling: Pour in the whole milk while stirring continuously. Cook until the sauce thickens, about 3-4 minutes, then mix in the grated Gruyère cheese and optional mustard until melted and smooth.
- Cool it down: Allow the filling mixture to cool slightly. Meanwhile, cut the thawed puff pastry into 6 rounds larger than your ramekins.
- Assemble the pot pies: Fill each ramekin with the warm mushroom mixture, top with a round of pastry, and firmly seal the edges. Cut slits in the pastry to allow steam to escape during baking.
- Brush with egg wash: Use the beaten egg to brush the top of each pastry and sprinkle with extra thyme.
- Bake in the preheated oven for 18-22 minutes until the pastry is golden brown and puffed up.
- Rest before serving: Let the pot pies cool for about 5 minutes before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 37 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 pot pie
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 70 mg