French Burgundy Mushroom Pot Pie

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French Burgundy Mushroom Pot Pie
Print Recipe
Yield 6-8 Servings
French Burgundy Mushroom Pot Pie
Print Recipe
Yield 6-8 Servings
Ingredients
  • 2 tablespoons CALIFORNIA GARLIC OLIVE OIL
  • pounds cremini mushrooms sliced
  • 1 medium onion diced
  • HERBS DE PROVENCE OLIVE OIL
  • 1 cup sliced carrots
  • 1 leek white and pale green part, cleaned well and sliced into half moons
  • ¼ cup NEOPOLITAN HERB BALSAMIC VINEGAR
  • ½ cup finely chopped fresh parsley
  • 2 cups French Burgundy or a dry full bodied, red wine, divided
  • ¼ cup all-purpose flour
  • 1 cup vegetable broth
  • cups pearl onions peeled
  • 1 tablespoon HERBS DE PROVENCE SPICE MIX
  • 1 teaspoon SMOKED SEA SALT
  • salt & pepper to taste
  • 2 sheets frozen puff pastry thawed
Servings:
Instructions
  1. Coat the bottom of a large pot with garlic olive oil and place it over medium heat. Add the mushrooms in an even layer and brown. Remove the mushrooms from the pot and transfer to a plate.
  2. Add the Herbs De Provence olive oil to the pan. Sauté the onion, carrots and leek until translucent. Deglaze the pan with the balsamic vinegar and toss in the parsley, and simmer until most of vinegar has evaporated, 1-2 minutes. Sprinkle the flour over the mixture and mix in to coat the vegetables. Add 1 cup of the wine stirring constantly until a smooth paste is formed. Whisk in the remaining wine and then add the reserved mushrooms, broth, pearl onions, and Herbs De Provence blend.
  3. Bring to a boil then reduce to a simmer for about 30 minutes until the mixture resembles a thick stew and the carrots are tender. Season with the smoked salt and pepper to taste.
  4. While the stew is simmering, preheat oven to 400°F and coat a deep dish tart pan with oil.
  5. Roll one sheet of puff pastry until it’s large enough to cover the bottom and sides of dish, with about an inch overhang. Place the puff pastry into the baking dish and allow the center to fall into the dish, pressing very gently until the sheet conforms to the inside. Pour the mushroom stew into the dish, over the puff pastry sheet.
  6. Roll the other puff pastry sheet until it’s large enough to cover the dish. Place this sheet over the top of the dish, covering the stew completely. Pinch the edges of the top and bottom puff pastry sheets together and trim any edges that hang more than an inch or so below the top edges of the dish. Cut a few slits into the top sheet of puff pastry to vent steam.
  7. Bake until the crust is puffy and lightly browned, about 30 minutes. Remove from the oven and allow to sit for about 5 minutes before serving.
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