1 sheet puff pastry
3 cups oyster mushrooms, finely diced
2 cups carrots sliced into small coins or cubed
2 cups celery sliced thinly
2 tablespoons butter
1 medium onion, minced
1 medium russet potato (peeled and diced)
3 - 4 garlic cloves, minced
olive oil
1/4 cup white wine
1 tablespoon dried thyme
¼ cup heavy cream, or vegan equivalent
½ cup vegetable broth (or vegan chicken broth)
dash of vinegar, optional (recommend sherry or malt)
4 tablespoons flour
1 egg beaten, as egg wash for puff pastry, or sub with oil (vegan)
Salt and pepper to taste
Instructions to make your mushroom pot pie
Your puff pastry is likely frozen, so defrost it according to it's instructions. Meanwhile, set your oven to 400 degrees f. If you have a convection setting, use it.
In a sauté pan, cook your mushrooms in oil. Cook them longer than you think to ensure they are very well browned and not spewing water when pressed. Remove in a bowl and set aside.
Parboil your diced potatoes. You want them to just START getting soft, but not entirely soft. Drain and rinse.
Cook your onions, garlic, celery, and carrots. Season with salt, pepper, thyme and cook for about 10-15 minutes. Then add in your potatoes, mushrooms, butter and toss until combined.
Add your white wine and reduce. Then add in your broth, cream, and a dash of your vinegar of choice. Vinegar is optional, but highly recommended. I would avoid using regular white vinegar. Add your flour in dashes and stir to combine. Cook for an additional 15 - 20 minutes.
Pour your mixture into your vessel of choice and top with your puff pastry to cover the vessel entirely. With a brush, spread your beaten egg (I also add a dash of water) over the pastry. Don't forget to dock your pastry (add holes). Bake for around 20-25 minutes. Once it's bubbly and the pastry is a rich golden brown, you're ready to remove from the oven. Let rest for 10 minutes, at least, before serving.
Let us know how you enjoyed your mushroom pot pie!
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