Ingredients
Scale
- 1 cup cremini mushrooms, diced
- 1 cup button mushrooms, diced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 tablespoon all-purpose flour
- 1 cup vegetable broth
- ½ cup heavy cream
- 1 cup Gruyère cheese, shredded
- Salt and pepper to taste
- 1 package (1 sheet) puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F.
- In a large skillet, heat the olive oil and butter over medium heat.
- Add the onions and cook until translucent, about 5 minutes.
- Add the garlic and cook for an additional minute.
- Stir in the diced mushrooms and thyme, cooking until the mushrooms are soft and have released their moisture, about 7-10 minutes.
- Sprinkle the flour over the mushroom mixture and stir well to combine.
- Gradually add the vegetable broth and heavy cream, stirring constantly until the mixture thickens, about 3-5 minutes.
- Remove from heat and stir in the Gruyère cheese until melted. Season with salt and pepper to taste.
- Divide the mushroom mixture evenly among 6 small ramekins or oven-safe dishes.
- Roll out the puff pastry on a lightly floured surface to about ¼ inch thick.
- Cut out circles slightly larger than the tops of the ramekins.
- Place the pastry over each ramekin, pressing the edges to seal.
- Cut a few slits in the top for steam to escape.
- Brush the tops with the beaten egg.
- Place the ramekins on a baking sheet and bake for 20-25 minutes, or until the pastry is golden brown and puffed.
- Let cool for a few minutes before serving.
Notes
- For a vegetarian option, substitute the vegetable broth with a homemade mushroom broth for deeper flavor.
- Try adding cooked spinach or kale to the mushroom mixture for added nutrition and color.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pot pie
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 80mg