Ingredients
Scale
- 2 cups mixed mushrooms (cremini and shiitake), chopped
- 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
- 1 cup Gruyère cheese, grated
- 1 sheet puff pastry, thawed
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet over medium heat, melt butter until bubbly. Add chopped mushrooms and sauté for 5-7 minutes until golden brown. Add minced garlic in the last minute.
- Stir in heavy cream and vegetable broth; add thyme, salt, and pepper. Simmer for about 5 minutes until slightly thickened.
- Roll out puff pastry on a floured surface; cut into squares large enough for ramekins.
- Fill each ramekin with mushroom mixture almost to the top; sprinkle with Gruyère cheese and cover with puff pastry squares.
- Bake on a baking sheet for 20-25 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 pot pie (150g)
- Calories: 360
- Sugar: 3g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg