Mini Mushroom & Gruyère Pot Pies Recipe – Easy Vegetarian Comfort Food
These mini mushroom & Gruyère pot pies are the ultimate comfort food with a touch of elegance. Flaky pastry crusts are filled with creamy mushrooms and rich Gruyère cheese, baked to golden perfection. Perfect for cozy weeknight dinners, holiday entertaining, or serving as a sophisticated appetizer that’s sure to impress.
Equipment
- Skillet or sauté pan
- Wooden spoon
- Mixing bowl
- Ramekins or small oven-safe dishes
- Rolling pin (if using pie dough)
- Pastry brush
Ingredients
- 2 tbsp butter
- 1 medium onion, finely chopped
- 3 cups mixed mushrooms (cremini, shiitake, portobello), sliced
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 2 tbsp flour
- 1 cup vegetable or chicken broth
- ½ cup heavy cream
- 1 cup Gruyère cheese, finely grated
- Salt & pepper to taste
- 1 sheet puff pastry (or pie dough)
- 1 egg, beaten (for egg wash)
Instructions
- Prepare filling: Melt butter in skillet. Sauté onion until translucent. Add mushrooms, garlic, and thyme. Cook until mushrooms release moisture and turn golden.
- Make sauce: Sprinkle flour over mixture, stir well. Gradually add broth, whisking until smooth. Stir in cream and Gruyère until melted and creamy. Season with salt and pepper.
- Assemble pies: Spoon filling into ramekins. Cover with puff pastry, trimming edges neatly. Cut small slits for steam.
- Bake: Brush pastry with egg wash. Bake at 375°F (190°C) for 25–30 minutes, until golden and bubbling.
- Serve: Cool slightly before serving. Garnish with fresh thyme or extra Gruyère.
Notes
- Mushroom mix: Combining varieties adds depth of flavor.
- Cheese substitutions: Comté, Emmental, or aged cheddar work well if Gruyère isn’t available.
- Make-ahead: Assemble pies and refrigerate unbaked up to 24 hours, or freeze for longer storage.
- Pro Tip: Always sauté mushrooms until moisture evaporates—this prevents soggy pastry.
- Presentation: Serve in ramekins or small cast-iron dishes for rustic charm.