Mushroom Potpie

Summary

Yield
Servings
Prep time
30 minutes
Cooking time
45 minutes
Total time
1 hour, 15 minutes

Ingredients

4 tablespoons
olive oil
1 1⁄2 pound
mushrooms (cremini or button, halved or quartered if large)
4  
carrots (cut into 1/2 inch pieces)
3  
celery stalks (sliced 1/4 inch thick)
1  
onion (medium size, chopped)
1⁄2 teaspoon
thyme
1 teaspoon
salt
1 teaspoon
pepper
1⁄3 cup
flour
1 1⁄2 cup
vegetable broth
1 cup
frozen peas
1 slice
puff pastry (half a 17.3 ounce package, thawed)
1  
small head romaine (leaves from)
1⁄3 cup
roasted almonds (chopped)
2 tablespoons
red wine vinegar

Instructions

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, 1/2 teaspoon salt, and 1/4 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 1/4 teaspoon each salt and pepper. Serve with the potpie.

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