Mushroom Potpie

mushroom-potpie
Photo by Sang An
Mushroom Potpie 3.8 107 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 603 calories
    • 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

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.

Ingredients

  1. Check 4 tablespoons olive oil
  2. Check 1½ pounds mushrooms (such as cremini or button), halved, or quartered if large
  3. Check 4 carrots, cut into ½-inch pieces
  4. Check 3 celery stalks, sliced ¼ inch thick
  5. Check 1 medium onion, chopped
  6. Check ½ teaspoon dried thyme
  7. Check kosher salt and black pepper
  8. Check 1/3 cup all-purpose flour
  9. Check 1½ cups vegetable broth
  10. Check 1 cup frozen peas
  11. Check 1 sheet puff pastry (half a 17.3-ounce package), thawed
  12. Check 1 small head romaine, leaves torn
  13. Check 1/3 cup roasted almonds, chopped
  14. Check 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.

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