Mini Mushroom Gruyère Pies (Printable Version)

Tender mushrooms and creamy Gruyère nestled in golden puff pastry, enhanced by thyme and garlic aromas.

# Ingredients Required:

→ Fats and Oils

01 - 30 ml unsalted butter
02 - 15 ml olive oil

→ Vegetables and Aromatics

03 - 1 small shallot, finely chopped
04 - 2 cloves garlic, minced
05 - 500 g mixed mushrooms, sliced
06 - 1 tablespoon fresh thyme leaves

→ Seasonings and Thickeners

07 - Salt, to taste
08 - Black pepper, to taste
09 - 16 g all-purpose flour
10 - 1 teaspoon Dijon mustard (optional)

→ Liquids

11 - 120 ml dry white wine
12 - 240 ml whole milk

→ Cheese

13 - 100 g grated Gruyère cheese

→ Pastry and Finishes

14 - 1 sheet puff pastry, thawed
15 - 1 egg, beaten
16 - Extra fresh thyme leaves for garnish
17 - Butter or non-stick spray for greasing ramekins

# Guide to Cooking:

01 - Preheat oven to 200°C and grease six ramekins with butter or spray.
02 - Heat butter and olive oil in a skillet over medium heat. Add finely chopped shallot and cook until translucent, then add minced garlic and sauté briefly until fragrant.
03 - Add sliced mushrooms to the skillet and cook until their moisture evaporates. Season with fresh thyme leaves, salt, and black pepper.
04 - Stir in all-purpose flour and cook for one minute to eliminate raw taste. Pour in dry white wine and cook until it has nearly evaporated.
05 - Gradually stir in whole milk and cook until the mixture thickens. Remove from heat and stir in grated Gruyère cheese and optional Dijon mustard until fully incorporated.
06 - Allow filling to cool slightly. Cut puff pastry sheet into six rounds, each slightly larger than the ramekins.
07 - Divide mushroom filling evenly among ramekins. Cover each with a puff pastry round, sealing the edges securely. Cut a small slit in the top of each to vent steam.
08 - Brush puff pastry tops with beaten egg and sprinkle extra fresh thyme leaves over each.
09 - Place ramekins in the oven and bake for 18 to 22 minutes, until puff pastry is golden and puffy.
10 - Allow pies to cool for five minutes before serving to ensure filling sets properly.

# Extra Suggestions:

01 - Use dry white wine for a balanced acidity; substitute vegetable stock for a non-alcoholic option.

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