Description
A savory mushroom pot pie with a ruffled pastry topping.
Ingredients
- 1 pound assorted fresh mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1 cup frozen peas
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, melt the butter over medium heat. Add the onions and cook until softened, about 5 minutes. Add the mushrooms and garlic and cook until the mushrooms are browned and softened, about 10-15 minutes.
- Stir in the flour and cook for 1 minute. Gradually whisk in the vegetable broth and heavy cream. Bring to a simmer and cook until the sauce has thickened, about 5-7 minutes.
- Stir in the frozen peas and chopped parsley. Season with salt and pepper to taste.
- Pour the mushroom mixture into a pie dish or individual ramekins.
- Cut the puff pastry into strips. Arrange the strips over the filling in a lattice pattern or in a ruffled design around the edge of the dish.
- Brush the pastry with the beaten egg.
- Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
- Let stand for a few minutes before serving.
Notes
- You can use any type of fresh mushrooms for this recipe.
- If using individual ramekins, baking time may be slightly shorter.
Nutrition
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