Mushroom Potpie

By KEM77

Ingredients

• 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 sheet puff pastry (half a 17.3-ounce package), thawed
• 1 small head romaine, leaves torn
• 1/3 cup  roasted almonds, chopped
• 2 tablespoons  red wine vinegar

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

Directions

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 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.

Meanwhile, in a large bowl, toss the romaine with the almonds, vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon
each salt and pepper. Serve with the potpie.