Mushroom Pot Pie
Hearty vegetarian pot pie topped with flaky puff pastry.
Servings 4
Ingredients
- 1 sheet puff pastry thawed according to package
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 pound cremini mushrooms stems removed and quartered
- 2 shallots thinly sliced
- 3 medium carrots peeled and sliced
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 1/4 cup all purpose flour
- 1/2 cup dry red wine
- 1 bay leaf
- 2 springs fresh thyme
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cup vegetable broth
- 1 egg beaten
Instructions
- Heat 2 tablespoon olive oil and 2 tablespoons butter in a large Dutch over medium high heat.
- Add mushrooms and cook, stirring occasionally, until mushrooms are well browned and liquid has reduced, about 8-10 minutes. Remove cooked mushrooms and set aside.
- Add remaining 1 tablespoon olive oil to the Dutch oven. Add shallots and carrots, and cook until softened, about 3-5 minutes. Add garlic and tomato paste, and cook until fragrant, about 1-2 minutes. Add flour and cook an additional minute, stirring to coat vegetables evenly in flour.
- Add red wine and cook until reduced, 1 minute. Be sure to scrape up any bits that stick to the bottom of the pot.
- Add bay leaf, thyme, salt, pepper, and vegetable broth. Bring to a simmer, and let simmer, covered, for 20 minutes. Meanwhile, preheat oven to 400F. Place 4 small ramekins onto a baking sheet.
- Cut puff pastry into circles big enough to fit over top the ramekins.
- Once filling has reduced, remove bay leaf and thyme sprigs, and stir in cooked mushrooms.
- Divide filling evenly between the ramekins. Top each ramekin with a circle of puff pastry. Brush the puff pastries with the beaten egg.
- Place ramekins on a baking sheet, and bake for 20 minutes, or until puff pastry is cooked and golden brown.
- Let cool 5-10 minutes before serving.