Description
A cozy yet sophisticated twist on traditional pot pies, filled with earthy mushrooms, rich Gruyère cheese, and aromatic thyme in a delightful pastry crust.
Ingredients
Scale
8 oz fresh diced mushrooms (cremini and shiitake preferable)
1 cup shredded Gruyère cheese
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon thyme (fresh or dried)
3 tablespoons butter
2 tablespoons flour
1 cup vegetable broth
1 tablespoon Dijon mustard
Salt and pepper to taste
1 sheet puff pastry
Instructions
- Preheat your oven to 400°F (200°C).
- Melt butter in a medium skillet over medium heat and sauté diced onions and garlic until translucent, about 3-4 minutes.
- Add diced mushrooms and cook until golden brown, about 5-7 minutes.
- Stir in flour and cook for an additional minute, then gradually add vegetable broth, Dijon mustard, and thyme; simmer until thickened, about 3-4 minutes. Season with salt and pepper.
- Fold in Gruyère cheese until melted and evenly distributed.
- Spoon the mixture into ramekins or muffin tins. Roll out puff pastry and cut circles to cover each pie.
- Seal the pastry edges, make slits for steam to escape, and bake for 20-25 minutes until golden.
- Let cool for a few minutes before serving.
Notes
For a lighter version, consider using low-fat cheese or coconut oil instead of butter. Pair with a fresh salad or herb-infused butter.
- Prep Time: 30
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
Keywords: mushroom pot pie, comfort food, vegetarian recipe, Gruyère cheese, easy baking
