Description
Mini Mushroom & Gruyère Pot Pies are individual savory pastries filled with sautéed mushrooms, herbs, and creamy Gruyère sauce, all tucked beneath a flaky golden crust for an elegant appetizer or cozy vegetarian meal.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 12 oz cremini mushrooms, chopped
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 3/4 cup vegetable broth
- 1/2 cup heavy cream
- 1 cup shredded Gruyère cheese
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet over medium heat, melt butter with olive oil. Add onion and cook until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add chopped mushrooms and thyme; sauté until mushrooms release moisture and begin to brown.
- Season with salt and pepper.
- Sprinkle flour over the mixture and stir to coat. Cook for 1 minute.
- Gradually add vegetable broth and heavy cream, stirring until thickened.
- Remove from heat and stir in shredded Gruyère until melted. Let cool slightly.
- Roll out pie crusts and cut circles to fit small ramekins or muffin tin wells.
- Spoon mushroom filling into each dish, then cover with pastry circles. Press edges to seal and cut small slits on top.
- Brush tops with beaten egg.
- Bake for 18–22 minutes until crust is golden brown. Let cool slightly before serving.
Notes
- Use a mix of mushrooms like shiitake or button for deeper flavor.
- Allow filling to cool slightly before assembling to prevent soggy crust.
- Can be made ahead and refrigerated before baking.
- Substitute half-and-half for a lighter filling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French