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Mushroom Pot Pie

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  • Author: Klara Henschel,
  • Total Time: 1 hour 25 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Mushroom Pot Pie is a comforting vegetarian-friendly dinner featuring a rich, creamy mushroom filling simmered with red wine, garlic, carrots, kale, and thyme. Topped with golden, flaky puff pastry, it makes an impressive centerpiece for family dinners or special gatherings. Prepare the savory mushroom filling ahead of time, then add the pastry and bake when you’re ready to serve.

Ingredients

  • 4 tablespoons olive oil, divided
  • 2 pounds mixed mushrooms, such as portobello, cremini, white button, shiitake, or oyster, cut into 1-inch chunks
  • 4 tablespoons unsalted butter
  • 1 yellow onion, finely chopped
  • 1 cup diced, peeled carrots, from about 2 medium carrots
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1/4 cup all-purpose flour, plus more for dusting
  • 3 cups chopped kale, stems removed
  • 1 cup dry red wine
  • 1 1/2 cups beef stock or vegetable stock
  • 1 teaspoon dried thyme
  • 1 tablespoon soy sauce, plus more to taste
  • 3/4 cup heavy cream, plus 1 tablespoon for the egg wash
  • 1 sheet puff pastry, about 9 ounces, thawed
  • 1 egg
  • Salt and black pepper, to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Heat 2 tablespoons of olive oil in a large, 12-inch oven-safe skillet over medium-high heat. Add half of the mushrooms, season with salt and pepper, and cook undisturbed for about 3 minutes until browned.
  3. Stir the mushrooms and continue cooking for about 3 minutes, until browned on all sides. Transfer to a medium bowl.
  4. Add the remaining 2 tablespoons of olive oil to the skillet and repeat with the remaining mushrooms. Transfer them to the bowl with the first batch.
  5. Reduce the heat to medium and add the butter to the skillet. Once melted, add the chopped onion and diced carrots. Cook for about 5 minutes, until beginning to soften.
  6. Add the minced garlic and cook for 30 seconds, until fragrant.
  7. Stir in the tomato paste and cook for 1 minute. Add the flour and cook for another minute, stirring to coat the vegetables.
  8. Add the chopped kale, red wine, stock, dried thyme, and soy sauce. Season with salt and pepper. Cook for about 3 minutes, until the kale begins to soften.
  9. Stir in the heavy cream until the sauce is smooth and creamy.
  10. Return the browned mushrooms and their accumulated juices to the skillet. Stir to combine, then taste and adjust the soy sauce, salt, and pepper as needed.
  11. Lightly dust a work surface with flour and roll out the puff pastry large enough to cover the skillet. Trim it into a circle if necessary.
  12. Place the pastry over the mushroom filling. If desired, press the edges with a fork to seal them. Gently score a decorative stripe pattern on the pastry with a paring knife, taking care not to cut all the way through.
  13. Whisk the egg with 1 tablespoon of heavy cream. Lightly brush the egg wash over the pastry.
  14. Place the skillet on a baking sheet to catch any drips. Bake for about 30 minutes, until the pastry is puffed and golden brown.
  15. Let the pot pie rest for 10 minutes before serving.

Notes

  • Make ahead: Prepare the mushroom filling up to 3 days in advance and refrigerate it. When ready to bake, allow the filling to lose some of its chill while the puff pastry thaws, then top with the pastry and bake in a preheated 400°F (200°C) oven for about 30 minutes, or until golden and heated through.
  • Choose your mushrooms: A mixture of cremini, portobello, button, shiitake, and oyster mushrooms adds depth and texture. Brown them in batches to prevent overcrowding and help them caramelize.
  • Vegetarian option: Use vegetable stock instead of beef stock and check that your puff pastry and other ingredients are vegetarian-friendly.
  • Alcohol-free option: Replace the red wine with additional vegetable stock, adding a small splash of vinegar if desired for acidity.
  • Pastry tip: Keep the puff pastry cold until ready to use. Brush it lightly with egg wash for a glossy, golden finish.
  • Rest before serving: Let the pot pie stand for 10 minutes after baking so the filling can settle and is easier to serve.
  • Yield: 6 servings.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Course, Dinner
  • Method: Stovetop, Baking
  • Cuisine: American

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Find it online: https://WWW.typicalrecipe.com/mushroom-pot-pie/