1½ pounds mushrooms (such as cremini or button), halved, or quartered if large
4 carrots, cut into ½-inch pieces
3 celery stalks, sliced ¼ inch thick
1 medium onion, chopped
½ teaspoon dried thyme
kosher salt and black pepper
1/3 cup all-purpose flour
1½ 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
Sat fat 7g
How to Make It
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.