CREAMY MUSHROOM POT PIE
Creamy, fragrant mushrooms encased in crisp, buttery pastry makes this creamy mushroom pot pie the perfect vegetarian comfort food.
Provided by Alida Ryder
Categories Dinner
Time 45m
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 180°c.
- In a large frying pan, sauté the mushrooms in a splash of olive oil/butter until golden brown.
- Add the garlic and thyme and sauté for another minute before stirring in the flour.
- pour in the vegetable stock and cream and whisk until the sauce is smooth. Allow to simmer gently for 5-10 minutes then season with the lemon juice, salt and pepper.
- Transfer the creamy mushrooms to individual oven-proof ramekins/bowls.
- Roll the pastry out on a floured surface and cut out circles big enough to fit the ramekins.
- Press the pastry onto the sides of the ramekins and crimp the sides. Cut a small slit into the pastry to allow steam to escape then brush with the egg yolk.
- Place in the oven and allow to bake for 15-20 minutes until the pastry is golden brown and cooked through.
- Remove from the oven and serve.
Nutrition Facts : Calories 388 kcal, Carbohydrate 31 g, Protein 7 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 70 mg, Sodium 259 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
MUSHROOM POTPIE
Get the recipe for Mushroom Potpie.
Provided by Charlyne Mattox
Time 1h10m
Number Of Ingredients 14
Steps:
- Heat oven to 400° F. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms, carrots, celery, onion, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 12 to 15 minutes. Add the flour and cook, stirring, for 30 seconds. Add the broth and peas; bring to a boil.
- Transfer the mushroom mixture into an 8-inch square baking dish. Lay the pastry on top and cut several vents in it. Place the baking dish on a rimmed baking sheet and bake until the crust is golden, 25 to 30 minutes. Let rest 15 minutes before serving.
- Meanwhile, in a large bowl, toss the romaine with the almonds, vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Serve with the potpie.
Nutrition Facts : Calories 603 kcal, Carbohydrate 54 g, Protein 15 g, SaturatedFat 7 g, Sodium 961 mg, Sugar 12 g, Fat 38 g, UnsaturatedFat 0 g
MUSHROOM POTPIE
Dried porcini mushrooms and caramelized fresh mushrooms give this dish plenty of deep, earthy flavor. Sweet parsnips, garlicky kale, carrots and potatoes round out the mushroom filling, but if those don't suit you, the filling is fully flexible. Substitute butternut squash, celery root or just about any root vegetable for the carrots, parsnips and potatoes. The entire dish cooks in a large ovenproof skillet, but you could also transfer the filling to buttered ramekins for individual pies, or divide the mixture between two 8-inch pie dishes for two separate pies. Rich and creamy, it feeds a crowd, and can easily be prepared in advance: Refrigerate the cooked filling overnight, then warm it on the stovetop, assemble and bake. The results justify the effort.
Provided by Alexa Weibel
Categories dinner, casseroles, vegetables, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat oven to 425 degrees. Bring 2 cups of water to boil in a small pot. Place the porcini mushrooms in a medium bowl and pour the boiling water on top; set aside to soak and soften.
- Meanwhile, in a large (12-inch) ovenproof skillet, heat 2 tablespoons oil over medium-high. Working in two batches so the mushrooms brown evenly, add half the oyster mushrooms, season with salt and pepper and cook, undisturbed, until browned underneath, about 3 minutes. Stir the mushrooms, then continue to cook until browned all over, about 3 minutes. Transfer to a medium bowl. Repeat with 2 tablespoons oil and the remaining oyster mushrooms; transfer them to the medium bowl. Add another 2 tablespoons oil, then add the cremini mushrooms, season with salt and pepper and cook, stirring occasionally, until browned and tender, 6 to 8 minutes, lowering the heat as needed to avoid burning. Transfer to the bowl.
- Reduce the heat to medium and add the butter to the skillet. Once the butter is melted, add the onion and cook until starting to soften, about 5 minutes. Add the kale, garlic, thyme and rosemary, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes, adding 1 to 2 tablespoons oil if the pan seems dry. Sprinkle with the flour and cook, stirring, until flour is dispersed and lightly toasted, 2 minutes.
- Stirring constantly, gradually add the stock, cream and 3/4 cup of the liquid from the soaking porcini mushrooms. Cook over medium heat, stirring occasionally, until thickened, about 5 minutes. Remove from heat, then stir in the carrots, parsnips, potatoes, and the sautéed mushrooms and any accumulated juices. Strain the soaked porcini mushrooms, discarding any remaining liquid, then roughly chop the mushrooms and stir them into the filling. Season to taste with salt and pepper. (If making ahead, the filling can be refrigerated a day in advance; just warm it up slightly before assembling and baking.)
- On a lightly dusted work surface using a lightly floured rolling pin, roll out the puff pastry into a roughly 14-inch circle. Transfer to the top of the skillet, allowing slight overhang, folding under and pinching any overhang just below the rim of the skillet. In a small bowl, whisk the egg with 1 teaspoon water. Lightly brush the egg wash over the top of the puff pastry, then cut 5 (2-inch) slits into the puff pastry, starting near the center and radiating outward, like the rays of the sun, or create a stripe or crisscross pattern in the puff pastry by gently scoring it with a paring knife without fully cutting through. Crimp the edges using the tines of a fork, if desired.
- Set the skillet on top of an aluminum foil-lined baking sheet and transfer to the middle rack of the oven. Bake until the puff pastry is puffed and golden, about 30 minutes. Let sit 10 minutes before serving.
MUSHROOM POT PIE
This creamy mushroom pot pie is loaded with wild mushrooms and vegetables then topped with your choice of flaky homemade biscuits or phyllo pastry sheets. Easy and festive, simply perfect for Thanksgiving table or a cold winter day.
Provided by Florentina
Categories Main Course
Time 50m
Number Of Ingredients 17
Steps:
- Shred the mushrooms into thin strips.
- Preheat a skillet over medium low heat with a light drizzle of olive oil. Add the shredded mushrooms an toss to coat well. Sautee until completely wilted and they begin to show a little color around the edges.
- Push the mushrooms to the side of the pan and add a drizzle of olive oil. Add the grated garlic and allow to sizzle until fragrant. Season with a small pinch of salt and toss to coat well with the mushrooms. Remove from heat and set aside.
- Preheat a heavy bottom pot over medium heat and saute the chopped leeks (or onion) in a drizzle of olive oil until wilted. Stir in the carrots and celery and continue cooking together until the vegetables have softened.
- Sprinkle in the flour and toss to coat well then pour in the wine. Stir until thickened then add the veggie stock together with the onion powder, nutritional yeast, bay leaves and thyme. Stir well until combined and bring to a simmer.
- Add the cashew cream, cooked mushrooms and green beans (or green peas) and continue cooking until the beans or peas are al dente. (The green beans will take about 8 to 10 minutes while the green peas only need a couple of minutes to warm through). Season to taste with sea salt and black pepper and remove from heat.
- Transfer the pot pie filling to an oven proof baking dish. I used a round 8 inch dish.
- Preheat your oven to 375"F.
- Meanwhile prepare the biscuits following this recipe and place each one on top of the pot pie filling. Bake in a preheated 375"F oven for 13 to 15 minutes until the biscuits are lightly golden on top. Remove the pot pie from the oven and allow to rest and set for a few minutes before serving.
- Make sure to defrost the phyllo in advance. Give each sheet a quick spray of olive oil and tear it into 4 pieces. Crumple each one in your hand just like you would a sheet of paper. Place on top pf the pot pie filling until covered. Bake at 375"F for 15 minutes or so until the phyllo is lightly golden and crispy.
Nutrition Facts : Calories 218 kcal, Carbohydrate 32 g, Protein 6 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 174 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 4 g, ServingSize 1 serving
VEGETABLE AND MUSHROOM POT PIE
Provided by Elaine Louie
Categories brunch, dinner, lunch
Time 2h30m
Yield 2 pot pies (2 servings)
Number Of Ingredients 22
Steps:
- For the mushroom stock: In a large pot, combine onion, carrots, garlic, ground dried mushrooms, fresh white mushrooms and 10 cups water. Bring to a boil over high heat, then reduce heat to low and simmer uncovered for 1 1/2 hours; there will be about 4 cups. Pour through a strainer lined with cheesecloth, reserving stock and discarding the solids.
- Return stock to the pot, and add tomatoes. Place over high heat and boil until reduced by half. Strain into a clean pot, and return to medium heat. Knead together the butter and flour, and add to the broth. Simmer for 5 minutes, and add lemon juice, Madeira, and salt and pepper to taste. Cool the stock by placing the pot in a large bowl of ice, then cover and refrigerate until well-chilled. May be refrigerated for up to 3 days, or frozen for up to 2 months.
- For the filling: In a large sauté pan over medium heat, melt the butter and add fresh wild or cultivated mushrooms. Sauté until the mushrooms release their liquid, 5 to 7 minutes, and immediately remove from heat. Add the liquid to the chilled mushroom stock. Cover and refrigerate the mushrooms until well-chilled; there should be about 1 cup cooked mushrooms.
- Bring a large pot of water to a boil, and set aside a large bowl of ice water. Cook or blanch vegetable one at time until each is barely tender, about 10 minutes for fingerling potatoes, 5 minutes for whole baby carrots, parsnips or turnips. Leeks and squash do not need to be blanched. Remove the vegetables with a slotted spoon and place in the ice water to cool. When all vegetables are blanched and cooled, drain the vegetables, cover and refrigerate until well-chilled; there should be about 3 cups cooked vegetables.
- For assembly: Preheat oven to 400 degrees. Divide chilled vegetables and mushrooms between two 1-quart ceramic soufflé dishes about 6 inches in diameter and 3 1/2 inches deep. Pour 1 cup chilled stock into each dish; reserve any remaining stock for another use. Top each dish with 1 tablespoon chopped herbs and 1/2 tablespoon truffle butter, if using.
- Cut rounds of puff pastry large enough to overhang the dish by 1 1/2 to 2 inches. In a small bowl or cup, beat the egg with the milk. Brush the edge of each round with the egg wash, then invert and place on the dish so the egg helps seal the dish. The puff pastry should not touch the filling or it won't puff when cooked. Brush tops of pies with remaining egg wash. Place dishes on a baking sheet and bake for 25 minutes. Check to see if pastry is golden, and if necessary, bake 5 to 10 more minutes.
- To serve, run a sharp knife around the inside edge of each dish, lifting off the dome in one piece. Place the dome at an angle, top side down, and ladle the vegetables onto half the dome so they spill onto the plate like a cornucopia.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 12 grams, Carbohydrate 44 grams, Fat 25 grams, Fiber 9 grams, Protein 18 grams, SaturatedFat 11 grams, Sodium 270 milligrams, Sugar 6 grams, TransFat 0 grams
COUNTRY CHICKEN AND MUSHROOM POT PIE
A basic chicken and mushroom pot pie recipe.
Provided by djameela
Categories Main Dish Recipes Savory Pie Recipes
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Combine 1 cup boiling water and chicken bouillon in a liquid measure; set aside to dissolve.
- Meanwhile, melt 1 tablespoon butter in a pot over medium heat. Add onions and saute until translucent, about 5 minutes. Increase heat to medium-high and add mushrooms; fry for about 3 minutes. Remove onion-mushroom mixture from the pot.
- Add remaining butter to the pot with chicken pieces. Stir chicken and splash Worcestershire sauce over top. Cook, stirring continuously, until chicken is seared on all sides but not cooked through, about 3 minutes. Stir in onion-mushroom mixture, bouillon, and pepper.
- Add milk and 1/4 cup water; boil for 20 minutes. Add frozen vegetables and boil for 10 more minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch oven-proof dish and lay down bottom crust in it. Set top crust aside.
- After filling has boiled for 10 minutes, use a large ladle to scoop out approximately 1 cup sauce from the mixture and pour into a cup. Add cornstarch to the cup and stir until all lumps have dissolved. Add cornstarch mixture back to the pot; cook and stir until filling has thickened to your liking.
- Bake bottom crust in the preheated oven for approximately 5 minutes. Remove from the oven, add filling, and cover with the top crust, making sure the edges are sealed. Make cute decorations with pastry cut-offs and use a knife to make several small slits in the top to allow steam to escape. Lightly paint egg yolk over the top crust.
- Bake until golden brown, 15 to 20 minutes. Ovens vary so baking time may vary-keep an eye on it.
Nutrition Facts : Calories 517.9 calories, Carbohydrate 38.7 g, Cholesterol 100.6 mg, Fat 28.2 g, Fiber 4.3 g, Protein 27.7 g, SaturatedFat 8.9 g, Sodium 644.3 mg, Sugar 3.7 g
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Servings 6Published 2021-10-07Total Time 1 hr 40 mins
- Preheat oven to 425°F with rack in top third position. Place water and porcini mushrooms in a small saucepan; bring to a boil over high. Remove from heat; let steep, uncovered, for 30 minutes.
- Meanwhile, toss together fresh mushrooms, oil, and 1/2 teaspoon each of the salt and pepper on a large rimmed baking sheet; spread out in an even layer.
- Melt butter in a 10-inch cast-iron skillet over medium-high. Add carrots; cook, stirring often, until just beginning to soften, about 2 minutes. Add leek, celery, and 1/2 teaspoon of the salt; cook, stirring often, until leek slightly softens, about 2 minutes.
- Roll puff pastry out on a lightly floured work surface to a 12-inch square. Trim about 1 1/2 inches from each corner to form a rough circle. Roll pastry up onto rolling pin.
- Place baking sheet with skillet on top third position in oven, and bake at 375°F until pastry edges turn light golden, about 15 minutes. Reduce oven temperature to 350°F, and continue baking until pastry is puffed, golden, and crisp, 30 to 35 minutes.
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