Description
A comforting and flavorful pot pie filled with a variety of mushrooms and vegetables, topped with a unique ruffled pastry.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 pound mixed mushrooms, sliced
- 1/2 cup dry white wine
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1 cup frozen peas
- 1/4 cup chopped fresh parsley
- 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).
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add garlic and mushrooms and cook until mushrooms are browned and have released their liquid, about 8-10 minutes.
- Pour in white wine and scrape up any browned bits from the bottom of the pot. Cook until the wine has reduced slightly.
- Stir in flour and cook for 1 minute.
- Gradually whisk in vegetable broth, stirring constantly to prevent lumps. Bring to a simmer and cook until the sauce has thickened, about 5-7 minutes.
- Stir in heavy cream, frozen peas, and parsley. Season with salt and pepper to taste.
- Pour the filling into a pie dish.
- Unfold the puff pastry sheet. Cut the pastry into strips about 1 inch wide. Arrange the strips over the filling in a ruffled pattern.
- Brush the pastry with beaten egg.
- Bake for 20-25 minutes, or until the pastry is golden brown and puffed and the filling is bubbling.
- Let stand for 5 minutes before serving.
Notes
- Use a variety of mushrooms for best flavor and texture.
- You can substitute other vegetables like potatoes or green beans.
- For a vegan version, use plant-based cream and egg wash substitute.
Nutrition
- Array