Mushroom Thyme Pot Pies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoon kosher salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
• 1 large egg, beaten to blend
• 1 tablespoon distilled white vinegar
• 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
• 1/2 cup dry sherry
• 4 cups low-sodium chicken broth
• 1/4 cup dried porcini mushrooms
• 3 tablespoons all-purpose flour
• 1/2 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
• Eight 6-oz. ramekins

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