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Mushroom Pot Pie recipe

  • 1  sheet puff pastry

a bowl of mushroom pot pie
  • 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!

chopped veggies

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