I really wish my entire family liked mushrooms. Unfortunately, only my husband and I will eat them for a meal, or an appetizer, or on salad, or. . . . at all.
Which is too bad, because this was yummy.
When I made this the first time around I knew the kids would not eat the mushrooms and would end up eating just the crust for their dinner, so I made the same recipe sans mushrooms and plus ground beef. It passed, but just slightly. No matter how many times I put them in front of them, they’re just not fans of stewed veggies.
The one thing everyone loved was the crust. It’s dense and buttery, and it melts in your mouth. I too, could have been easily satisfied eating a meal of crust only. . . with a glass of wine. I’m positive this crust will be making an appearance in more recipes.
The mushroom filling on the first try was fine. It was like any other stew or pot pie filling, but kind of ho-hum. I had split the recipe in half so I could share with my vegetarian friend, and when I delivered it, I felt the need to make all kinds of disclaimers about how it was nothing exciting. I hate sharing food like that!
I was having it for lunch that same day, and after mulling over what might possibly make it better, I settled on a generous splash of white wine. Guess what happened. MAGIC. It went from being a sort of boring dish with an amazing topping, to an all-around mouth-watering main dish that I could be proud of serving.
Prep-wise these are time-consuming, but you can make them in advance – which is awesome. A prepared pie can be kept in the refrigerator for a day, and you can even make the pastry dough up to three days early. They can also be baked and then frozen so you can just pop the whole thing out of the freezer on a busy night – just make sure you allow enough baking time – 45 minutes to an hour if the pie is frozen.
Mushroom Pot Pie
4 tablespoons olive oil
1 1/2 pounds mushrooms (such as cremini or button), halved, or quartered if large
4 carrots, cut into 1/2-inch pieces
3 celery stalks, sliced 1/4 inch thick
1 medium onion, chopped
1/2 teaspoon dried thyme
kosher salt and black pepper
1/3 cup all-purpose flour
1 1/2 cups vegetable broth
1 cup frozen peas
1/4 cup dry white wine
1 recipe “crust” dough (recipe below) or 1 sheet puff pastry thawed (half a 17.3 oz package)
Heat oven to 400° F. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms, carrots, celery, onion, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 12 to 15 minutes. Add the flour and cook, stirring, for 30 seconds. Add the broth, wine, and peas; bring to a boil.
Transfer the mushroom mixture into an 8-inch square baking dish. Lay the pastry on top and cut several vents in it. Place the baking dish on a rimmed baking sheet and bake until the crust is golden, 25 to 30 minutes. Let rest 15 minutes before serving.
Recipe for Crust:
16 tbsp. cold unsalted butter
3 cups all-purpose flour
10 oz. cream cheese, chilled
1 tsp. salt
¼ tsp. pepper
1 large egg
To make the crust, cut the butter into 16 pieces. In the bowl of a food processor fitted with the metal blade, pulse the butter and flour until crumbly. Add the cream cheese, salt and pepper. Continue pulsing just until the dough forms a ball. Transfer the dough to a lightly floured work surface. Use a floured rolling pin to roll the dough out to about ¼-inch thickness. Cut out dough rounds to be about 1½ inches larger than the diameter of your pot pie dishes ( I prefer to cut the dough to match the size of my dish to prevent run-over). Lay the dough rounds on top of the individual dishes. Beat the egg with a whisk, and brush the tops of the dough rounds lightly with the beaten egg.
Source: Mushroom filling recipe slightly adapted from Real Simple Magazine November 2011 issue, crust recipe originally from The Pastry Queen via Ezra Poundcake, via Annie’s Eats. Wow – that’s a long trail!