Steam-Baked Creamy Mushroom Pot Pies

Melt the butter in a large saucepan over medium-low heat. When the butter is foamy, add the onion and garlic and cook, stirring frequently, until soft but not browned, 7 to 10 minutes.

Add the mushrooms, oregano, cumin, bay leaves, and a good pinch of salt and pepper. Continue to cook, stirring, until the mushrooms have begun to shrink and give off their liquid, 3 to 4 minutes. Stir in the mezcal, increase the heat to medium-high, and cook until the liquid has slightly reduced, 3 to 4 more minutes.

Stir in the cream, bring to a simmer, then reduce the heat to medium-low. Continue to cook until thickened, 12 to 15 minutes. Remove from the heat and season to taste with salt and pepper. Discard the bay leaves and transfer to a shallow pan to cool. As it cools, the sauce will thicken up. (You can make this mixture up to 24 hours ahead of time and store in the refrigerator.)

Spray 6 single-serving ramekins or oven-safe bowls with nonstick oil spray. Press the puff pastry into the bottom and up the sides of the ramekins. (If you’d like, you can also use muffin tins, but, since the pot pies will be smaller, you will need to adjust the cooking time.)

Evenly fill pastries with the cool mushroom-cream mixture. Sprinkle the tops with Gruyère. These can also be filled and made ahead of time, so that all you need to do is bake before serving.

Transfer to the oven and bake, uncovered, until lightly golden brown on top, 18 minutes. As soon as they are removed from the oven, drizzle the tops with truffle oil.

Toss the arugula, oil, lime juice together in a medium bowl. Evenly top puff pastry with the arugula mixture and garnish with fresh radish slices. Serve and enjoy.