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Mini Mushroom and Gruyère Pot Pies with Thyme

Mini Mushroom and Gruyère Pot Pies with Thyme
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Indulge in the warmth of Mini Mushroom and Gruyère Pot Pies with Thyme—a cozy dish that combines the earthy flavors of sautéed mushrooms and the creamy richness of Gruyère cheese, all encased in flaky puff pastry. Perfect for busy weeknights or special family gatherings, these individual pot pies are not only delicious but also visually appealing, making them a delightful addition to any table. With simple steps and readily available ingredients, you can whip up these elegant comfort food bites in no time. Get ready to impress your loved ones with this scrumptious recipe that will leave everyone asking for seconds!

Ingredients

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  • 2 sheets frozen puff pastry, thawed
  • 1 1/2 cups shredded Gruyère cheese
  • 2 tablespoons unsalted butter
  • 1 pound mixed mushrooms (cremini, shiitake, button), sliced
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 1/4 cup all-purpose flour
  • 1 1/2 cups vegetable broth
  • 1 cup heavy cream
  • Salt and black pepper to taste
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Lightly grease six (6-ounce) ramekins.
  3. Roll out puff pastry on a floured surface to about 1/8 inch thick; cut rounds larger than ramekins.
  4. In a skillet, melt butter over medium heat; sauté onions until translucent (about 4 minutes).
  5. Add garlic and mushrooms; cook until golden brown (8-10 minutes).
  6. Mix in thyme and flour; cook for another 2 minutes.
  7. Gradually stir in vegetable broth; bring to a simmer.
  8. Add heavy cream; reduce heat and cook until thickened (about 5 minutes).
  9. Season with salt and pepper.
  10. Divide mushroom mixture among ramekins; top with Gruyère cheese.
  11. Cover with puff pastry rounds; seal edges and brush with beaten egg.
  12. Bake for 15-20 minutes until golden brown.

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