Ingredients
- 1 cup cremini mushrooms, chopped
- 1 cup shiitake mushrooms, chopped
- 1 cup wild mushrooms, chopped
- 2 tablespoons butter
- 1 garlic clove, minced
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons all-purpose flour
- 1 cup vegetable or chicken broth
- 1/2 cup heavy cream
- 1 cup Gruyère cheese, shredded
- Salt and pepper, to taste
- Pie crusts, for topping
Instructions
- Preheat your oven to 400°F (200°C).
- In a skillet over medium heat, melt 2 tablespoons of butter. Add the chopped mushrooms and sauté until browned and tender—about 5-7 minutes.
- Add minced garlic and thyme, and cook for another 1-2 minutes.
- Sprinkle in the flour and stir it into the mushroom mixture, cooking for an additional minute.
- Gradually whisk in the broth and heavy cream, stirring continuously. Bring to a simmer until thickened. Add the Gruyère cheese and season with salt and pepper.
- Roll out pie crust and line ramekins or pie dishes. Fill with mushroom mixture and cover with another layer of dough.
- Cut slits in the top crust and brush with an egg wash.
- Bake for about 25-30 minutes until golden brown and bubbly.
- Allow to cool briefly before serving.
Notes
For a lighter version, reduce the heavy cream and serve with a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Vegetarian