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Mini Mushroom & Gruyère Pot Pies

Delicious Mini Mushroom & Gruyère Pot Pies for Comfort Food Lovers

Delight in these Mini Mushroom & Gruyère Pot Pies, a charming vegetarian dish that redefines comfort food.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 pot pies
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Unsalted Butter Substitution: Use plant-based butter for a vegan option.
  • 1 tablespoon Olive Oil Can be replaced with vegetable oil if desired.
  • 1 small Shallot Substitution: Use a small yellow onion if unavailable.
  • 2 cloves Garlic No direct substitution, but garlic powder can be alternative.
  • 500 g Mixed Mushrooms Use a blend like cremini, shiitake, or oyster.
  • 1 tablespoon Fresh Thyme Substitution: Use 1 tsp dried thyme if fresh is not available.
  • Salt and Black Pepper Adjust according to preference.
  • 2 tablespoons All-Purpose Flour Substitution: Use a gluten-free flour blend.
  • 120 ml Dry White Wine Substitution: Use vegetable broth for a non-alcoholic version.
  • 240 ml Whole Milk Substitution: Use almond milk or any plant-based milk.
  • 100 g Gruyère Cheese Substitution: Emmental, sharp white cheddar, or Fontina.
  • 1 teaspoon Dijon Mustard Optional: Leave out if not desired.
For the Crust
  • 1 sheet Puff Pastry Substitution: Use pie crust or rough puff dough.
  • 1 beaten Egg Substitution: Use a vegan egg wash alternative.
For Garnish
  • Extra Thyme Leaves

Equipment

  • Ramekins
  • large skillet
  • Oven
  • Rolling Pin

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 200°C (400°F) and grease six ramekins lightly.
  2. Melt 2 tablespoons of unsalted butter and 1 tablespoon of olive oil in a skillet. Sauté chopped shallots for about 2 minutes until translucent.
  3. Add 2 minced garlic cloves and stir for 30 seconds, then add 500 grams mixed mushrooms. Cook for 5-7 minutes until caramelized.
  4. Stir in 1 tablespoon fresh thyme, salt, and black pepper to taste, then add 2 tablespoons of all-purpose flour and cook for 1 minute to thicken.
  5. Pour in 120 ml dry white wine and let it simmer until reduced by half. Slowly stir in 240 ml whole milk until thickened.
  6. Remove from heat and mix in 100 grams grated Gruyère cheese and 1 teaspoon Dijon mustard until melted.
  7. Roll out 1 sheet puff pastry on a floured surface and cut into rounds slightly larger than ramekins.
  8. Fill ramekins with mushroom filling three-quarters full, place pastry rounds on top, pressing edges to seal and cut a slit for steam.
  9. Brush tops with beaten egg and sprinkle extra thyme leaves if desired, then bake for 18-22 minutes until golden brown.
  10. Let pot pies cool for 5 minutes before serving.

Nutrition

Serving: 1pot pieCalories: 350kcalCarbohydrates: 36gProtein: 9gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 3mgCalcium: 150mgIron: 2mg

Notes

Feel free to customize fillings and serve with a fresh salad or roasted vegetables for a complete meal.

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