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Mushroom Potpie

Mushroom Potpie
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By November, 2011

Nutritional Information

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

Quick Tip

Oven mitt
The potpie can be assembled up to 1 day in advance. Cool the mushroom mixture before transferring it to the baking dish and topping with the pastry; refrigerate, covered. Bake as directed, adding 5 to 10 minutes to the cooking time.

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