Mushroom-Thyme Pot Pies

epicurious.com

Sonya Terjanian

subheading: Dough:

2 ¼ cups all-purpose flour

1 ½ teaspoon kosher salt

½ cup (1 stick) chilled unsalted butter, cut into pieces

1 large egg, beaten to blend

1 tablespoon distilled white vinegar

subheading: Mushroom gravy:

2 tablespoons olive oil

5 tablespoons unsalted butter, divided

1 medium onion, chopped

1 tablespoon tomato paste

1 pound button or crimini mushrooms, stems trimmed, quartered

½ cup dry sherry

4 cups low-sodium chicken broth

¼ cup dried porcini mushrooms

3 tablespoons all-purpose flour

subheading: Assembly:

½ fennel bulb, chopped

1 cup red pearl onions, peeled

3 tablespoons unsalted butter, divided

Kosher salt, freshly ground pepper

2 sprigs thyme, plus leaves for serving

8 ounces oyster or maitake mushrooms

All-purpose flour (for surface)

1 large egg

Flaky sea salt

subheading: Special Equipment:

Eight 6-oz. ramekins

Directions at epicurious.com

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