Vegetarian Mushroom Pot Pie

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Vegetarian Mushroom Pot Pie
Print Recipe
Serves 4
Vegetarian Mushroom Pot Pie
Print Recipe
Serves 4
Ingredients
  • 3 tablespoons MTOO Tuscan Herb Olive Oil divided
  • 1 1/2 pounds cremini mushrooms cleaned, stemmed and sliced
  • 1 medium onion diced
  • 1 cup chopped carrots about 3-4 carrots
  • 1 leek white and pale green part, cleaned and chopped
  • 3 garlic cloves minced
  • 1/4 cup MTOO Cinnamon Pear Balsamic Vinegar
  • 1/2 cup finely chopped fresh parsley
  • 2 cups dry full bodied, red wine, divided
  • 1/4 cup all-purpose flour
  • 1 cup vegetable broth
  • 1 1/2 cups pearl onions fresh and peeled or frozen
  • 1 tablespoon JUNIPER BERRY SPICE RUB
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 sheets frozen puff pastry thawed
Servings:
Instructions
  1. Preheat oven to 400°F.
  2. Coat the bottom of a large pot with 2 tablespoons of olive oil and place it over medium heat. When the oil is hot, add the mushrooms and cook until browned, remove from pan and reserve.
  3. Recoat the bottom of the pot with the remaining tablespoon of olive oil. Once the oil is hot, add the onion, carrots and leek. Sauté until the onions are soft and translucent, about 5 minutes. Add the garlic and cook 1 minute more. Add the vinegar and parsley, stir to incorporate and simmer until most of the vinegar has evaporated, 1-2 minutes. Add 1 cup of red wine and bring to a simmer.
  4. Add the flour, one tablespoon at a time, stirring constantly, until the flour forms a smooth paste with cooking liquid. Return mushrooms to the pot and add the remaining wine, broth, pearl onions, spice rub and bay leaf. Stir a few times to incorporate.
  5. Raise heat and bring to a slow boil, then lower heat and simmer until the liquid is thick and the carrots are fork tender, about 30 minutes. Remove from heat. Discard the bay leaf and season salt and pepper to taste.
  6. Preheat oven to 400°F. Spray an 8×8-inch baking dish with an oil mister or cooking spray.
  7. 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.
  8. 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.
  9. 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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