Mushroom Potpie

Mushroom Potpie
Sang An
Cut down on prep time by using frozen packaged puff pastry for the crust.

Get the recipe for Mushroom Potpie.
Serves 4
20
minutes
70
minutes

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

Directions

  1. 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.
  2. 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.
  3. 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.
Charlyne Mattox
October 2011

Nutritional Information

  • Per Serving
  • Calories 603
  • Fat 38 g
  • Sat Fat 7 g
  • Cholesterol 0 mg
  • Sodium 961 mg
  • Protein 15 g
  • Carbohydrate 54 g
  • Sugar 12 g
  • Fiber 9 g
  • Iron 5 mg
  • Calcium 129 mg
What does this mean? See Nutrition 101.