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Mini Mushroom and Gruyère Pot Pies with Thyme

Mini Mushroom and Gruyère Pot Pies with Thyme for Cozy Nights

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Indulge in these Mini Mushroom and Gruyère Pot Pies with Thyme, a delightful vegetarian comfort food perfect for cozy dinners.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 6 pot pies
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 package Puff Pastry Feel free to try homemade for an extra touch.
  • 1.5 cups Gruyère Cheese, shredded Swiss cheese can be a great alternative.
  • 2 tablespoons Unsalted Butter Opt for olive oil to keep it dairy-free.
  • 1 pound Mixed Mushrooms (cremini, shiitake, button) Portobello or oyster mushrooms can change up the flavor.
  • 1 large Onion, finely chopped Shallots will bring a milder touch.
  • 3 cloves Garlic, minced Feel free to skip for a lighter taste.
  • 1 tablespoon Fresh Thyme, leaves Rosemary or oregano can give a new twist.
  • 0.25 cups All-purpose Flour Try cornstarch for a gluten-free option.
  • 1.5 cups Vegetable Broth Keep it vegetarian-friendly or use chicken broth for non-vegetarians.
  • 1 cup Heavy Cream Swap with half-and-half or whole milk for a lighter version.
  • Salt and Freshly Ground Black Pepper Essential for balancing flavors; season to taste.
  • 1 Egg, beaten Omit for a vegan version.

Equipment

  • Oven
  • Skillet
  • Ramekins
  • Rolling Pin
  • knife
  • Baking Sheet

Method
 

Steps to Prepare
  1. Preheat your oven to 400°F (200°C) and grease six 6-ounce ramekins with butter or cooking spray.
  2. Roll out thawed puff pastry on a floured surface to about 1/8-inch thickness and cut rounds for the top crusts.
  3. Melt 2 tablespoons of unsalted butter in a medium skillet and sauté the onion until translucent, about 4 minutes.
  4. Add minced garlic and mixed mushrooms; cook for 8-10 minutes until golden and softened.
  5. Sprinkle 1/4 cup of flour over the mixture and stir for about 2 minutes to form a roux.
  6. Gradually whisk in 1.5 cups of vegetable broth and bring to a simmer, stirring for about 5 minutes until thickened.
  7. Stir in 1 cup of heavy cream and season with salt, pepper, and 1 tablespoon of fresh thyme leaves.
  8. Divide the filling among the ramekins and top with shredded Gruyère cheese.
  9. Cover each ramekin with puff pastry rounds, pinch edges to seal, and brush tops with beaten egg.
  10. Bake for 15-20 minutes until the pastry is golden brown; cool for 10 minutes before serving.

Nutrition

Serving: 1pot pieCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 100mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 2mg

Notes

Serve warm for a delightful dish that will impress dinner guests with its rich flavors and comforting textures.

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