Mixed Mushroom Pot Pie
- 1 ounce mixed dried mushrooms, such as porcini, chanterelles and black trumpets
- 1 tbsp. olive oil
- 2 tbsp. butter
- 1 small onion, chopped
- 1 leek, chopped
- 2 celery ribs, chopped
- 1 garlic clove, chopped
- 1 pound mixed fresh mushrooms, such as Portobello, cremini, shiitake and oyster, thickly sliced or diced
- Salt and freshly ground pepper, to taste
- 1 tbsp. chopped rosemary
- 1 tbsp. chopped thyme
- 2 tbsp. flour
- 1 tbsp. tomato paste
- 1/2 cup red wine
- 2 cups vegetable stock
- 1 tsp. soy sauce or tamari
- 1 (14 ounce) can brown lentils, drained and rinsed
- 2 carrots, medium dice
- 1 parsnip, medium dice
- 1 large potato, medium dice
- 2 cups Brussels sprouts, stems trimmed, cut in half, blanched
- 1 cup peas, frozen or fresh
- 2 pre-rolled sheets puff pastry, preferably all butter (450 gram package)
- Flour, to dust work surface
- 1 egg + 1 tbsp. water, for egg wash
- 1 tbsp. chopped parsley, for garnish
Adapted from cbc.ca
Soak dried mushrooms in hot water until rehydrated, about 15 to 20 minutes. Drain, reserving mushroom liquid for the pot pies. Chop mushrooms and set aside.
Add oil and butter to large skillet over medium heat. Add onion, leek, celery and garlic. Cook, stirring occasionally, until start to soften, about 3 minutes. Season with salt and pepper.
Increase heat to medium high and add fresh mushrooms. Add herbs and season with salt and pepper. Sauté until mushrooms are golden, about 8 to 10 minutes. Add soaked mushrooms. Stir to combine, let cook for 2 to 3 minutes more.
Add flour and stir. Cook for 1 to 2 minutes. Add tomato paste and cook for 1 minute. Gradually stir in wine and stock. Add soy sauce, lentils, carrots, parsnips and potatoes. Bring to a boil. Reduce to simmer. Cook, stirring occasionally, until vegetables are tender, about 15 to 20 minutes. Stir in blanched Brussels sprouts and peas. Set aside.
Preheat oven to 425 degrees F. Butter 4 large oven-safe bowls or large French onion soup crocks.
Lightly dust work surface with flour. Add puff pastry to work surface. Using the bowl as a guide, cut puff pastry circles about 1/2-inch bigger then the bowls. Set aside.
Fill bowls with mushroom and lentil mixture. Top with pastry and press gently to adhere pastry to bowls. Brush with egg wash and a cut a few steam vents. Transfer to baking sheet.
Bake pot pies until filling is bubbling and pastry is golden brown, about 15 minutes. Garnish with chopped parsley, if desired. Serve.