Name: Mini Mushroom & Gruyère Pot Pies Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: French
Ingredients: 2 cups mixed mushrooms (cremini and shiitake), chopped; 2 tbsp butter; 2 cloves garlic, minced; ½ cup heavy cream; ¼ cup vegetable broth; 1 tbsp fresh thyme, chopped; Salt and pepper to taste; 1 sheet puff pastry, thawed; 1 cup Gruyère cheese, grated

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Introduction

These Mini Mushroom & Gruyère Pot Pies combine earthy mushrooms with rich, melted cheese under a flaky puff pastry crust. Perfect as a comforting appetizer or a light meal, they’re easy to make and sure to impress your guests.

Three golden-brown puff pastry cups are filled with creamy mushroom sauce mixed with small mushroom pieces, topped with finely chopped green herbs. The pastries have flaky layers visible on the sides, and they are arranged closely on a white plate. The background is a white marbled surface giving a clean and bright look. The texture of the mushroom filling is smooth and thick, contrasting with the crispiness of the pastry. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups mixed mushrooms (cremini and shiitake), chopped
1 cup Gruyère cheese, grated
1 sheet puff pastry, thawed
½ cup heavy cream
¼ cup vegetable broth
1 tbsp fresh thyme, chopped
2 tbsp butter
2 cloves garlic, minced
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a skillet over medium heat, melt butter and sauté the mushrooms until they turn golden brown, about 5 to 7 minutes. Add garlic during the last minute of cooking.
Step 3: Stir in heavy cream and vegetable broth. Add thyme, salt, and pepper, then simmer for about 5 minutes until the mixture thickens slightly.
Step 4: On a floured surface, roll out the puff pastry and cut into squares sized to fit your ramekins.
Step 5: Spoon the mushroom mixture into ramekins, then top each with grated Gruyère cheese. Cover with the pastry squares, pressing the edges to seal.
Step 6: Bake in the preheated oven for 20 to 25 minutes, until the puff pastry is golden brown and puffed.

Tips & Variations

Use a mix of mushrooms for deeper flavor; shiitake and cremini work well together, but feel free to add portobello or oyster mushrooms.
For a vegetarian option, ensure your vegetable broth contains no meat products.
Try adding a pinch of nutmeg to the cream mixture for a warm, subtle spice.
Swap Gruyère with Swiss or mozzarella cheese for a milder taste.

Storage

Store any leftover pot pies in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated 350°F (175°C) oven for 10–15 minutes to keep the pastry crisp. Avoid microwaving to prevent sogginess.

How to Serve

The image shows three small round pastries on a white plate, each with golden brown, flaky layers forming a puff pastry shell. Inside the shell, there is a creamy, light beige filling with a slightly glossy texture, topped with small pieces of dark brown mushrooms and a few green herb leaves for garnish. The pastries are arranged closely together, and the background is a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the mushroom filling in advance?

Yes, you can make the mushroom mixture a day ahead and refrigerate it. Assemble the pot pies just before baking to keep the pastry fresh and flaky.

What can I use instead of puff pastry?

If you don’t have puff pastry, you can use store-bought pie crust or phyllo dough for a different texture. Keep in mind that baking times may vary slightly.