Warm, hearty, and brimming with umami flavors, this Mushroom Pot Pie is a vegetarian delight. Using puff pastry as the crust provides an added touch of elegance and flakiness, making this dish not just tasty but also visually appealing.
- Mixed Mushrooms: 500g (like shiitake, cremini, and portobello), cleaned and roughly chopped
- Butter: 3 tablespoons
- Onion: 1 medium, finely diced
- Carrots: 2 medium, finely diced
- Celery: 2 stalks, finely diced
- Garlic: 2 cloves, minced (optional)
- Flour: 2 tablespoons
- Vegetable Broth: 2 cups
- Salt & Pepper: To taste
- Thyme: 1 teaspoon, dried (or fresh if available)
- Puff Pastry: 1 sheet, thawed
- Egg: 1 (for egg wash, optional)
- Sauté Vegetables: In a large skillet or cast iron pan, melt the butter over medium heat. Add onions, carrots, celery, and garlic (if using). Cook until onions are translucent.
- Cook Mushrooms: Add the mixed mushrooms to the pan and stir. Cook until the mushrooms release their moisture and start to brown, about 7-10 minutes.
- Make the Filling: Sprinkle the flour over the mushroom mixture and stir to coat the vegetables. Gradually pour in the vegetable broth, stirring constantly. Bring the mixture to a simmer and let it thicken slightly. Season with salt, pepper, and thyme. Remove from heat.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Add the Pastry: Roll out the puff pastry sheet to fit the size of your skillet or pan. Gently place it over the mushroom filling, pressing the edges to the sides of the skillet.
- Egg Wash: If you want a golden crust, beat the egg and brush it over the puff pastry.
- Bake: Place the skillet or pan in the oven and bake for 25-30 minutes, or until the puff pastry is golden brown and puffed up.
- Serve: Allow the pot pie to cool for a few minutes before serving.
Pair this savory pot pie with a light, crisp salad or steamed green vegetables. Enjoy!
This recipe serves 4-6 people, depending on portion sizes.