Mushroom Thyme Pot Pies Recipes

MUSHROOM-THYME POT PIES

Steps:

• Dough:
• Whisk flour and salt in a large bowl. Work in butter with your fingers until only pea-size pieces remain. Combine egg, vinegar, and 1/3 cup ice water in a small bowl and drizzle over flour mixture; quickly work in with your fingers until a shaggy dough forms.
• Turn out dough onto a work surface and press together, working just enough to form a smooth ball with no dry spots. Wrap in plastic and chill until very cold, at least 2 hours.
• Mushroom gravy:
• Heat oil and 2 Tbsp. butter in a medium saucepan over medium. Cook onion, stirring occasionally, until very soft, 10-12 minutes. Add tomato paste and cook, stirring often, until color darkens and paste completely coats onion, about 1 minute. Add button mushrooms and cook, stirring occasionally, until softened and any liquid has evaporated, 12-15 minutes. Add sherry and cook until almost completely evaporated, about 5 minutes. Add broth and porcini mushrooms. Bring to a simmer and cook until reduced by half (about 2 1/2 cups), about 1 hour. Strain mushroom broth through a fine-mesh sieve into a medium bowl, pressing down on solids; discard solids.
• Heat remaining 3 Tbsp. butter in a large saucepan over medium. Whisk in flour and cook, whisking often, until flour begins to smell nutty, about 4 minutes. Whisking vigorously to prevent lumps, add mushroom broth and increase heat to medium-high. Bring to a simmer and cook 1 minute. Remove from heat.
• Assembly:
• Place a rack in middle of oven; preheat to 425°F. Combine fennel, onions, 1 Tbsp. butter, and 1 cup water in a small saucepan; season with kosher salt and pepper. Bring to a boil over medium-high, cover, and reduce heat. Simmer until fennel and onions are crisp-tender, 5-8 minutes. Uncover; cook until liquid evaporates, 15-18 minutes. Let cool.
• Heat remaining 2 Tbsp. butter in a large skillet over medium. Cook thyme sprigs and mushrooms, tossing occasionally, until mushrooms are browned and tender, 6-8 minutes. Let cool; pluck out thyme.
• Divide fennel mixture and mushrooms among ramekins. Spoon gravy over top. Divide dough in half. Working with one at a time, roll out to 1/4" thick. Cut out 2 rounds about 1/2" wider than the diameter of ramekins. Gather up scraps, reroll, and cut out 2 more rounds (for 8 total).
• Whisk egg, a pinch of kosher salt, and 1 tsp. water in a small bowl. Brush dough with egg wash; place over ramekins, brushed side down. Press firmly around sides to adhere. Brush tops of dough with egg wash; sprinkle with thyme leaves and sea salt. Set pot pies on a rimmed baking sheet and bake until crusts are golden brown and domed, 25-35 minutes.
• Do Ahead
• Dough can be made 3 days ahead. Keep chilled. Gravy can be made 3 days ahead. Let cool; cover and chill. Pot pies (without brushing outside of pastry and topping) can be assembled 1 day ahead. Cover pot pies and extra egg wash separately and chill.

MUSHROOM POTPIE

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-THYME POT PIES

Steps:

• Dough: 2 1/4 cups all-purpose flour 1 1/2 teaspoon kosher salt 1/2 cup (1 stick) chilled unsalted butter, cut into pieces 1 large egg, beaten to blend 1 tablespoon distilled white vinegar Dough: Whisk flour and salt in a large bowl. Work in butter with your fingers until only pea-size pieces remain. Combine egg, vinegar, and 1/3 cup ice water in a small bowl and drizzle over flour mixture; quickly work in with your fingers until a shaggy dough forms. Turn out dough onto a work surface and press together, working just enough to form a smooth ball with no dry spots. Wrap in plastic and chill until very cold, at least 2 hours. Mushroom gravy: Mushroom gravy: 2 tablespoons olive oil 5 tablespoons unsalted butter, divided 1 medium onion, chopped 1 tablespoon tomato paste 1 pound button or crimini mushrooms, stems trimmed, quartered 1/2 cup dry sherry 4 cups low-sodium chicken broth 1/4 cup dried porcini mushrooms 3 tablespoons all-purpose flour Heat oil and 2 Tbsp. butter in a medium saucepan over medium. Cook onion, stirring occasionally, until very soft, 10-12 minutes. Add tomato paste and cook, stirring often, until color darkens and paste completely coats onion, about 1 minute. Add button mushrooms and cook, stirring occasionally, until softened and any liquid has evaporated, 12-15 minutes. Add sherry and cook until almost completely evaporated, about 5 minutes. Add broth and porcini mushrooms. Bring to a simmer and cook until reduced by half (about 2 1/2 cups), about 1 hour. Strain mushroom broth through a fine-mesh sieve into a medium bowl, pressing down on solids; discard solids. Heat remaining 3 Tbsp. butter in a large saucepan over medium. Whisk in flour and cook, whisking often, until flour begins to smell nutty, about 4 minutes. Whisking vigorously to prevent lumps, add mushroom broth and increase heat to medium-high. Bring to a simmer and cook 1 minute. Remove from heat. Assembly: Place a rack in middle of oven; preheat to 425°F. Combine fennel, onions, 1 Tbsp. butter, and 1 cup water in a small saucepan; season with kosher salt and pepper. Bring to a boil over medium-high, cover, and reduce heat. Simmer until fennel and onions are crisp-tender, 5-8 minutes. Uncover; cook until liquid evaporates, 15-18 minutes. Let cool. Heat remaining 2 Tbsp. butter in a large skillet over medium. Cook thyme sprigs and mushrooms, tossing occasionally, until mushrooms are browned and tender, 6-8 minutes. Let cool; pluck out thyme. Divide fennel mixture and mushrooms among ramekins. Spoon gravy over top. Divide dough in half. Working with one at a time, roll out to 1/4" thick. Cut out 2 rounds about 1/2" wider than the diameter of ramekins. Gather up scraps, reroll, and cut out 2 more rounds (for 8 total). Whisk egg, a pinch of kosher salt, and 1 tsp. water in a small bowl. Brush dough with egg wash; place over ramekins, brushed side down. Press firmly around sides to adhere. Brush tops of dough with egg wash; sprinkle with thyme leaves and sea salt. Set pot pies on a rimmed baking sheet and bake until crusts are golden brown and domed, 25-35 minutes. Do Ahead Dough can be made 3 days ahead. Keep chilled. Gravy can be made 3 days ahead. Let cool; cover and chill. Pot pies (without brushing outside of pastry and topping) can be assembled 1 day ahead. Cover pot pies and extra egg wash separately and chill. Special Equipment Eight 6-oz. ramekins

VEGETARIAN POT PIES WITH MUSHROOMS AND THYME

Steps:

• Whisk flour and salt in a large bowl to ensure even distribution of salt throughout the flour.
• Work in butter with your fingers until only pea-size pieces remain. *You will want to do this quickly to ensure the butter stays cold. The cold butter creates the flakes in the dough.
• Combine egg, vinegar, and ice water in a small bowl and drizzle over flour mixture. You will want to work quickly. the dough should be shaggy.
• Move the shaggy dough to a work surface. Work just enough to form a ball with no dry spots. Be careful not to overwork the dough and fully incorporate the butter.
• Wrap in plastic wrap and store in the refrigerator for at least two hours.
• The dough can be stored in the refrigerator for up to three days.
• Heat oil and 2 Tbsp. butter in a medium saucepan over medium heat.
• Add the onion and cook until they are very soft, about 10-12 minutes.
• Stir in the tomato paste until the onions are completely coated. Cook for an additional minute.
• Add button mushrooms and cook 12 to 15 minutes. During this time only stir the mushrooms 2 - 3 times, allowing them to brown.
• Add sherry and cook for five minutes, until the sherry has almost completely evaporated.
• Add the vegetable broth and porcini mushrooms and cook for one hour, until the liquids have reduced by half.
• Pour the mushrooms into a strainer, separating the mushrooms from the liquid. Press down on the mushrooms to squeeze as much liquid as possible out of them. Then discard the mushrooms and save the liquid broth.
• Heat remaining 3 Tbsp. butter in a large saucepan over medium heat.
• Using a whisk, continually whisk in flour to avoid lumps until there is a nutty smell, about 4 minutes.
• USE CAUTION HERE: Slowly add 1/4 mushroom broth. The flour and butter mixture will rapidly increase bubbling. Continue to add in the remaining mushroom broth slowly while whisking vigorously.
• Simmer for one minute and then remove from heat.
• Mushroom gravy can be in a refrigerator in an air-tight container for three days.
• Preheat oven to 425 degrees.
• In a small saucepan over medium-high heat, combine, fennel, pearl onions, 1 tablespoon of butter, 1 cup of water, a dash of salt and pepper. Bring to a boil. Then reduce heat and cover for 5 minutes.
• Uncover and cook for 15 - 18 minutes until the liquid has evaporated. Let cool
• Heat remaining 2 Tbsp. butter in a large skillet over medium.
• Add thyme and mushrooms, stirring occasionally, until mushrooms are browned and tender, 6 to 8 minutes. Let cool.
• Mix mushroom gravy in with the filling. This will be referred to as the filling below.
• Beat the large egg and add a pinch of salt. Set aside.
• Lightly dust a flat surface.
• Remove the dough from the refrigerator.
• Divide the dough and filling according to the number of pie dishes you wish to fill.
• For each pie, roll the dough into two pieces, one to form the bottom and the sides and the other to go on top. The dough should be an 1/4 inch thickness and about 1/2 an inch larger for both pieces.
• Place the dough around the inside of the individual pie dish and leave the 1/2 hanging over the side.
• Fill the inside of the pot pie with the gravy mushroom filling mixture.
• Top the the pie with the second piece of rolled-out dough and then pinch the sides together.
• Cut the three to four vent slats in the top.
• Repeat until all pies are filled.
• Set pot pies on a rimmed baking sheet and bake until crusts are golden brown and domed. About 25 to 35 minutes.
• This recipe should make 2 - 3 double-crusted pies depending on the size of the bakeware.
• Beat the large egg and add a pinch of salt. Set aside.
• Lightly dust a flat surface.
• Remove the dough from the refrigerator.
• Roll out to a 1/4 inch thickness.
• Place the filling in an oven-proof skillet.
• Top the skillet with the rolled-out dough. You can cramp the edges for a visual look.
• Cut three to four slats in the top of the dough to vent the heat.
• Bake at 425 for 25 - 35 minutes, until the top is domed and golden brown.

MINI MUSHROOM-AND-GOAT CHEESE POT PIES RECIPE

Steps:

• Step 1 Preheat oven to 350°F. Melt butter with olive oil in a large skillet over medium-high. Add shallot; cook, stirring often, until slightly transparent and fragrant, 1 minute. Add mushrooms; cook, stirring occasionally, until mushrooms are tender and lightly browned, about 8 minutes. Add garlic, thyme, and rosemary; cook, stirring often, until fragrant, 1 minute. Add sherry, and cook until liquid is nearly all evaporated, 2 more minutes. Remove from heat; let cool slightly, 10 minutes. Mix in cream cheese, goat cheese, kosher salt, and pepper. Step 2 Coat 2 (12-cup) miniature muffin pans or 1 (24-cup) miniature muffin pan with cooking spray. Unroll both piecrusts on a work surface. Using a 3 1⁄4-inch round cutter, cut out 12 dough rounds; using a 2 1⁄2-inch round cutter, cut out 12 more dough rounds, combining and rolling out remaining dough once, if necessary. Step 3 Whisk together egg and water. Fit a 3 1⁄4-inch dough round into every other muffin cup in pans, leaving a small edge at top. Brush edges with some of the egg mixture. Spoon about 1 tablespoon mushroom mixture into each dough cup. Top each filled cup with a 2 1⁄2-inch dough round, crimping edges of bottom and top crusts together to seal. Step 4 Brush tops of pies with remaining egg mixture, and sprinkle with flaky sea salt and thyme. Bake in preheated oven until golden brown, 25 to 30 minutes. Cool 5 minutes before serving.