Vegetarian Pot Pies With Mushrooms And Thyme Recipes
MUSHROOM POT PIE
This creamy mushroom pot pie is loaded with wild mushrooms and vegetables then topped with your choice of flaky homemade biscuits or phyllo pastry sheets. Easy and festive, simply perfect for Thanksgiving table or a cold winter day.
Provided by Florentina
Categories Main Course
Time 50m
Number Of Ingredients 17
Steps:
- Shred the mushrooms into thin strips.
- Preheat a skillet over medium low heat with a light drizzle of olive oil. Add the shredded mushrooms an toss to coat well. Sautee until completely wilted and they begin to show a little color around the edges.
- Push the mushrooms to the side of the pan and add a drizzle of olive oil. Add the grated garlic and allow to sizzle until fragrant. Season with a small pinch of salt and toss to coat well with the mushrooms. Remove from heat and set aside.
- Preheat a heavy bottom pot over medium heat and saute the chopped leeks (or onion) in a drizzle of olive oil until wilted. Stir in the carrots and celery and continue cooking together until the vegetables have softened.
- Sprinkle in the flour and toss to coat well then pour in the wine. Stir until thickened then add the veggie stock together with the onion powder, nutritional yeast, bay leaves and thyme. Stir well until combined and bring to a simmer.
- Add the cashew cream, cooked mushrooms and green beans (or green peas) and continue cooking until the beans or peas are al dente. (The green beans will take about 8 to 10 minutes while the green peas only need a couple of minutes to warm through). Season to taste with sea salt and black pepper and remove from heat.
- Transfer the pot pie filling to an oven proof baking dish. I used a round 8 inch dish.
- Preheat your oven to 375"F.
- Meanwhile prepare the biscuits following this recipe and place each one on top of the pot pie filling. Bake in a preheated 375"F oven for 13 to 15 minutes until the biscuits are lightly golden on top. Remove the pot pie from the oven and allow to rest and set for a few minutes before serving.
- Make sure to defrost the phyllo in advance. Give each sheet a quick spray of olive oil and tear it into 4 pieces. Crumple each one in your hand just like you would a sheet of paper. Place on top pf the pot pie filling until covered. Bake at 375"F for 15 minutes or so until the phyllo is lightly golden and crispy.
Nutrition Facts : Calories 218 kcal, Carbohydrate 32 g, Protein 6 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 174 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 4 g, ServingSize 1 serving
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