CREAMY MUSHROOM POT PIE
Creamy, fragrant mushrooms encased in crisp, buttery pastry makes this creamy mushroom pot pie the perfect vegetarian comfort food.
Provided by Alida Ryder
Categories Dinner
Time 45m
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 180°c.
- In a large frying pan, sauté the mushrooms in a splash of olive oil/butter until golden brown.
- Add the garlic and thyme and sauté for another minute before stirring in the flour.
- pour in the vegetable stock and cream and whisk until the sauce is smooth. Allow to simmer gently for 5-10 minutes then season with the lemon juice, salt and pepper.
- Transfer the creamy mushrooms to individual oven-proof ramekins/bowls.
- Roll the pastry out on a floured surface and cut out circles big enough to fit the ramekins.
- Press the pastry onto the sides of the ramekins and crimp the sides. Cut a small slit into the pastry to allow steam to escape then brush with the egg yolk.
- Place in the oven and allow to bake for 15-20 minutes until the pastry is golden brown and cooked through.
- Remove from the oven and serve.
Nutrition Facts : Calories 388 kcal, Carbohydrate 31 g, Protein 7 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 70 mg, Sodium 259 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
MUSHROOM-THYME POT PIES
Brushing the underside of the dough with egg wash for this pot pie recipe creates an airtight seal so that steam will push the pastry lids into a dramatic dome during baking.
Provided by Ann Redding
Categories Bon Appétit Pie Thanksgiving Mushroom Thyme Dinner Fall Winter Fennel Onion Vegetarian
Yield Serves 8
Number Of Ingredients 28
Steps:
- Dough:
- Whisk flour and salt in a large bowl. Work in butter with your fingers until only pea-size pieces remain. Combine egg, vinegar, and 1/3 cup ice water in a small bowl and drizzle over flour mixture; quickly work in with your fingers until a shaggy dough forms.
- Turn out dough onto a work surface and press together, working just enough to form a smooth ball with no dry spots. Wrap in plastic and chill until very cold, at least 2 hours.
- Mushroom gravy:
- Heat oil and 2 Tbsp. butter in a medium saucepan over medium. Cook onion, stirring occasionally, until very soft, 10-12 minutes. Add tomato paste and cook, stirring often, until color darkens and paste completely coats onion, about 1 minute. Add button mushrooms and cook, stirring occasionally, until softened and any liquid has evaporated, 12-15 minutes. Add sherry and cook until almost completely evaporated, about 5 minutes. Add broth and porcini mushrooms. Bring to a simmer and cook until reduced by half (about 2 1/2 cups), about 1 hour. Strain mushroom broth through a fine-mesh sieve into a medium bowl, pressing down on solids; discard solids.
- Heat remaining 3 Tbsp. butter in a large saucepan over medium. Whisk in flour and cook, whisking often, until flour begins to smell nutty, about 4 minutes. Whisking vigorously to prevent lumps, add mushroom broth and increase heat to medium-high. Bring to a simmer and cook 1 minute. Remove from heat.
- Assembly:
- Place a rack in middle of oven; preheat to 425°F. Combine fennel, onions, 1 Tbsp. butter, and 1 cup water in a small saucepan; season with kosher salt and pepper. Bring to a boil over medium-high, cover, and reduce heat. Simmer until fennel and onions are crisp-tender, 5-8 minutes. Uncover; cook until liquid evaporates, 15-18 minutes. Let cool.
- Heat remaining 2 Tbsp. butter in a large skillet over medium. Cook thyme sprigs and mushrooms, tossing occasionally, until mushrooms are browned and tender, 6-8 minutes. Let cool; pluck out thyme.
- Divide fennel mixture and mushrooms among ramekins. Spoon gravy over top. Divide dough in half. Working with one at a time, roll out to 1/4" thick. Cut out 2 rounds about 1/2" wider than the diameter of ramekins. Gather up scraps, reroll, and cut out 2 more rounds (for 8 total).
- Whisk egg, a pinch of kosher salt, and 1 tsp. water in a small bowl. Brush dough with egg wash; place over ramekins, brushed side down. Press firmly around sides to adhere. Brush tops of dough with egg wash; sprinkle with thyme leaves and sea salt. Set pot pies on a rimmed baking sheet and bake until crusts are golden brown and domed, 25-35 minutes.
- Do Ahead
- Dough can be made 3 days ahead. Keep chilled. Gravy can be made 3 days ahead. Let cool; cover and chill. Pot pies (without brushing outside of pastry and topping) can be assembled 1 day ahead. Cover pot pies and extra egg wash separately and chill.
MUSHROOM POTPIE
Dried porcini mushrooms and caramelized fresh mushrooms give this dish plenty of deep, earthy flavor. Sweet parsnips, garlicky kale, carrots and potatoes round out the mushroom filling, but if those don't suit you, the filling is fully flexible. Substitute butternut squash, celery root or just about any root vegetable for the carrots, parsnips and potatoes. The entire dish cooks in a large ovenproof skillet, but you could also transfer the filling to buttered ramekins for individual pies, or divide the mixture between two 8-inch pie dishes for two separate pies. Rich and creamy, it feeds a crowd, and can easily be prepared in advance: Refrigerate the cooked filling overnight, then warm it on the stovetop, assemble and bake. The results justify the effort.
Provided by Alexa Weibel
Categories dinner, casseroles, vegetables, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat oven to 425 degrees. Bring 2 cups of water to boil in a small pot. Place the porcini mushrooms in a medium bowl and pour the boiling water on top; set aside to soak and soften.
- Meanwhile, in a large (12-inch) ovenproof skillet, heat 2 tablespoons oil over medium-high. Working in two batches so the mushrooms brown evenly, add half the oyster mushrooms, season with salt and pepper and cook, undisturbed, until browned underneath, about 3 minutes. Stir the mushrooms, then continue to cook until browned all over, about 3 minutes. Transfer to a medium bowl. Repeat with 2 tablespoons oil and the remaining oyster mushrooms; transfer them to the medium bowl. Add another 2 tablespoons oil, then add the cremini mushrooms, season with salt and pepper and cook, stirring occasionally, until browned and tender, 6 to 8 minutes, lowering the heat as needed to avoid burning. Transfer to the bowl.
- Reduce the heat to medium and add the butter to the skillet. Once the butter is melted, add the onion and cook until starting to soften, about 5 minutes. Add the kale, garlic, thyme and rosemary, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes, adding 1 to 2 tablespoons oil if the pan seems dry. Sprinkle with the flour and cook, stirring, until flour is dispersed and lightly toasted, 2 minutes.
- Stirring constantly, gradually add the stock, cream and 3/4 cup of the liquid from the soaking porcini mushrooms. Cook over medium heat, stirring occasionally, until thickened, about 5 minutes. Remove from heat, then stir in the carrots, parsnips, potatoes, and the sautéed mushrooms and any accumulated juices. Strain the soaked porcini mushrooms, discarding any remaining liquid, then roughly chop the mushrooms and stir them into the filling. Season to taste with salt and pepper. (If making ahead, the filling can be refrigerated a day in advance; just warm it up slightly before assembling and baking.)
- On a lightly dusted work surface using a lightly floured rolling pin, roll out the puff pastry into a roughly 14-inch circle. Transfer to the top of the skillet, allowing slight overhang, folding under and pinching any overhang just below the rim of the skillet. In a small bowl, whisk the egg with 1 teaspoon water. Lightly brush the egg wash over the top of the puff pastry, then cut 5 (2-inch) slits into the puff pastry, starting near the center and radiating outward, like the rays of the sun, or create a stripe or crisscross pattern in the puff pastry by gently scoring it with a paring knife without fully cutting through. Crimp the edges using the tines of a fork, if desired.
- Set the skillet on top of an aluminum foil-lined baking sheet and transfer to the middle rack of the oven. Bake until the puff pastry is puffed and golden, about 30 minutes. Let sit 10 minutes before serving.
MUSHROOM-THYME POT PIES
Yield 8
Number Of Ingredients 9
Steps:
- Dough: 2 1/4 cups all-purpose flour 1 1/2 teaspoon kosher salt 1/2 cup (1 stick) chilled unsalted butter, cut into pieces 1 large egg, beaten to blend 1 tablespoon distilled white vinegar Dough: Whisk flour and salt in a large bowl. Work in butter with your fingers until only pea-size pieces remain. Combine egg, vinegar, and 1/3 cup ice water in a small bowl and drizzle over flour mixture; quickly work in with your fingers until a shaggy dough forms. Turn out dough onto a work surface and press together, working just enough to form a smooth ball with no dry spots. Wrap in plastic and chill until very cold, at least 2 hours. Mushroom gravy: Mushroom gravy: 2 tablespoons olive oil 5 tablespoons unsalted butter, divided 1 medium onion, chopped 1 tablespoon tomato paste 1 pound button or crimini mushrooms, stems trimmed, quartered 1/2 cup dry sherry 4 cups low-sodium chicken broth 1/4 cup dried porcini mushrooms 3 tablespoons all-purpose flour Heat oil and 2 Tbsp. butter in a medium saucepan over medium. Cook onion, stirring occasionally, until very soft, 10-12 minutes. Add tomato paste and cook, stirring often, until color darkens and paste completely coats onion, about 1 minute. Add button mushrooms and cook, stirring occasionally, until softened and any liquid has evaporated, 12-15 minutes. Add sherry and cook until almost completely evaporated, about 5 minutes. Add broth and porcini mushrooms. Bring to a simmer and cook until reduced by half (about 2 1/2 cups), about 1 hour. Strain mushroom broth through a fine-mesh sieve into a medium bowl, pressing down on solids; discard solids. Heat remaining 3 Tbsp. butter in a large saucepan over medium. Whisk in flour and cook, whisking often, until flour begins to smell nutty, about 4 minutes. Whisking vigorously to prevent lumps, add mushroom broth and increase heat to medium-high. Bring to a simmer and cook 1 minute. Remove from heat. Assembly: Place a rack in middle of oven; preheat to 425°F. Combine fennel, onions, 1 Tbsp. butter, and 1 cup water in a small saucepan; season with kosher salt and pepper. Bring to a boil over medium-high, cover, and reduce heat. Simmer until fennel and onions are crisp-tender, 5-8 minutes. Uncover; cook until liquid evaporates, 15-18 minutes. Let cool. Heat remaining 2 Tbsp. butter in a large skillet over medium. Cook thyme sprigs and mushrooms, tossing occasionally, until mushrooms are browned and tender, 6-8 minutes. Let cool; pluck out thyme. Divide fennel mixture and mushrooms among ramekins. Spoon gravy over top. Divide dough in half. Working with one at a time, roll out to 1/4" thick. Cut out 2 rounds about 1/2" wider than the diameter of ramekins. Gather up scraps, reroll, and cut out 2 more rounds (for 8 total). Whisk egg, a pinch of kosher salt, and 1 tsp. water in a small bowl. Brush dough with egg wash; place over ramekins, brushed side down. Press firmly around sides to adhere. Brush tops of dough with egg wash; sprinkle with thyme leaves and sea salt. Set pot pies on a rimmed baking sheet and bake until crusts are golden brown and domed, 25-35 minutes. Do Ahead Dough can be made 3 days ahead. Keep chilled. Gravy can be made 3 days ahead. Let cool; cover and chill. Pot pies (without brushing outside of pastry and topping) can be assembled 1 day ahead. Cover pot pies and extra egg wash separately and chill. Special Equipment Eight 6-oz. ramekins
CHICKEN POT PIE WITH EXOTIC MUSHROOMS AND TARRAGON
Provided by Food Network
Number Of Ingredients 31
Steps:
- Wash the chicken under cold water. Tie the bay leaves, peppercorns, rosemary and thyme together in a piece of cheesecloth as a sachet garni. Put the chicken into a pot large enough to hold it, cover with cold water and bring to a boil. Reduce to a simmer and cook for 15 minutes, carefully skimming off any scum and grease that accumulates on the surface of the water. Add the salt, sachet garni and onion, carrot, celery and leek, return to the boil, reduce again to a strong simmer and cook for 45 minutes.
- Turn off the heat and cool the chicken in the broth in an ice water bath. When thoroughly cold, remove the chicken and strip off all of the skin and discard. Strip the meat from the bones, and shred using scrupulously clean hands and work station. Strain the liquid, discard the vegetables and the bouquet garni.
- Place the chicken broth in a 4 quart casserole and bring to the boil. Add the carrots and celery and simmer for 10 minutes. Mean put he butter in a saute pan and begin to cook the shallots over medium heat. Add the mushrooms to the pan and cook over high heat for 5 minutes .
- Add the cream to the pot over broth and vegetables and then add the Sauteed mushrooms to the pot. Simmer this for 5 minutes before adding the chicken and continuing to cook for 20 minutes. Add the tarragon and place into single serving crocks or bowls and top each one with a biscuit.
- 4 to 6 portions
- In the bowl of a mixer fitted with a paddle, combine the flour, sugar, baking powder, and salt. After the dry ingredients are thoroughly blended, add the buttermilk, cream and combine. Add the cold butter in rapid succession, combining only briefly, to leave the mixture as mealy as possible.
- Scrape this lumpy dough onto a lightly floured board and flatten gently with a rolling pin into a rectangle shape approximately 1-inch thick. Cut into 4 or 6 equal rounds. Brush a cookie sheet lightly with melted butter, place the rounds on the sheet and place the cookie sheet into the refrigerator to rest for 20 minutes, while you preheat the oven to 375 degrees. Bake the chilled shortcakes for 20 to 25 minutes, or until they are nicely browned.
- 4 to 6 ( 4-inch diameter) round biscuit tops
VEGETARIAN POT PIES WITH MUSHROOMS AND THYME
This rich and wholesome vegetarian pot pie is filled with a mushroom gravy in a homemade flaky crust. It is so good, it is worth all the carbs!
Provided by Ruth Grindeland
Categories Main Course
Time 2h45m
Number Of Ingredients 24
Steps:
- Whisk flour and salt in a large bowl to ensure even distribution of salt throughout the flour.
- Work in butter with your fingers until only pea-size pieces remain. *You will want to do this quickly to ensure the butter stays cold. The cold butter creates the flakes in the dough.
- Combine egg, vinegar, and ice water in a small bowl and drizzle over flour mixture. You will want to work quickly. the dough should be shaggy.
- Move the shaggy dough to a work surface. Work just enough to form a ball with no dry spots. Be careful not to overwork the dough and fully incorporate the butter.
- Wrap in plastic wrap and store in the refrigerator for at least two hours.
- The dough can be stored in the refrigerator for up to three days.
- Heat oil and 2 Tbsp. butter in a medium saucepan over medium heat.
- Add the onion and cook until they are very soft, about 10-12 minutes.
- Stir in the tomato paste until the onions are completely coated. Cook for an additional minute.
- Add button mushrooms and cook 12 to 15 minutes. During this time only stir the mushrooms 2 - 3 times, allowing them to brown.
- Add sherry and cook for five minutes, until the sherry has almost completely evaporated.
- Add the vegetable broth and porcini mushrooms and cook for one hour, until the liquids have reduced by half.
- Pour the mushrooms into a strainer, separating the mushrooms from the liquid. Press down on the mushrooms to squeeze as much liquid as possible out of them. Then discard the mushrooms and save the liquid broth.
- Heat remaining 3 Tbsp. butter in a large saucepan over medium heat.
- Using a whisk, continually whisk in flour to avoid lumps until there is a nutty smell, about 4 minutes.
- USE CAUTION HERE: Slowly add 1/4 mushroom broth. The flour and butter mixture will rapidly increase bubbling. Continue to add in the remaining mushroom broth slowly while whisking vigorously.
- Simmer for one minute and then remove from heat.
- Mushroom gravy can be in a refrigerator in an air-tight container for three days.
- Preheat oven to 425 degrees.
- In a small saucepan over medium-high heat, combine, fennel, pearl onions, 1 tablespoon of butter, 1 cup of water, a dash of salt and pepper. Bring to a boil. Then reduce heat and cover for 5 minutes.
- Uncover and cook for 15 - 18 minutes until the liquid has evaporated. Let cool
- Heat remaining 2 Tbsp. butter in a large skillet over medium.
- Add thyme and mushrooms, stirring occasionally, until mushrooms are browned and tender, 6 to 8 minutes. Let cool.
- Mix mushroom gravy in with the filling. This will be referred to as the filling below.
- Beat the large egg and add a pinch of salt. Set aside.
- Lightly dust a flat surface.
- Remove the dough from the refrigerator.
- Divide the dough and filling according to the number of pie dishes you wish to fill.
- For each pie, roll the dough into two pieces, one to form the bottom and the sides and the other to go on top. The dough should be an 1/4 inch thickness and about 1/2 an inch larger for both pieces.
- Place the dough around the inside of the individual pie dish and leave the 1/2 hanging over the side.
- Fill the inside of the pot pie with the gravy mushroom filling mixture.
- Top the the pie with the second piece of rolled-out dough and then pinch the sides together.
- Cut the three to four vent slats in the top.
- Repeat until all pies are filled.
- Set pot pies on a rimmed baking sheet and bake until crusts are golden brown and domed. About 25 to 35 minutes.
- This recipe should make 2 - 3 double-crusted pies depending on the size of the bakeware.
- Beat the large egg and add a pinch of salt. Set aside.
- Lightly dust a flat surface.
- Remove the dough from the refrigerator.
- Roll out to a 1/4 inch thickness.
- Place the filling in an oven-proof skillet.
- Top the skillet with the rolled-out dough. You can cramp the edges for a visual look.
- Cut three to four slats in the top of the dough to vent the heat.
- Bake at 425 for 25 - 35 minutes, until the top is domed and golden brown.
Nutrition Facts : Calories 892 kcal, Carbohydrate 78 g, Protein 17 g, Fat 56 g, SaturatedFat 31 g, TransFat 2 g, Cholesterol 214 mg, Sodium 2311 mg, Fiber 6 g, Sugar 9 g, UnsaturatedFat 21 g, ServingSize 1 serving
TURKEY & MUSHROOM POT PIES
It doesn't get much more comforting than the classic British pie - add streaky bacon and thyme and serve in individually portioned dishes
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course, Supper
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat the butter in a large pan. Add the onion and cook for 8-10 mins until softened. Add the bacon and mushrooms, and cook until both are browned. Add the turkey mince, breaking up with a wooden spoon, and cook for another 5 mins until browned.
- Add the flour, stir for 1 min or so, then pour in the chicken stock and add the thyme. Mix well and cook over a medium heat for 1-2 mins until it boils and thickens slightly. Season to taste and set aside to cool for 10-15 mins.
- Heat oven to 220C/200C fan/gas 7. Once cooled, divide the turkey mixture between 2 ramekins or mini pie dishes. Unroll the pastry and cut out 2 squares to sit on top. Press the edges down the side of the dishes and glaze with the egg yolk. Bake in the oven for 30 mins until golden and cooked through. Serve with wilted spring greens.
Nutrition Facts : Calories 882 calories, Fat 51 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 51 grams protein, Sodium 3.1 milligram of sodium
More about "mushroom thyme pot pies food"
MUSHROOM-THYME POT PIES RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (7)Estimated Reading Time 4 minsServings 8
- Whisk flour and salt in a large bowl. Work in butter with your fingers until only pea-size pieces remain. Combine egg, vinegar, and ⅓ cup ice water in a small bowl and drizzle over flour mixture; quickly work in with your fingers until a shaggy dough forms.
- Turn out dough onto a work surface and press together, working just enough to form a smooth ball with no dry spots. Wrap in plastic and chill until very cold, at least 2 hours.
- Heat oil and 2 Tbsp. butter in a medium saucepan over medium. Cook onion, stirring occasionally, until very soft, 10–12 minutes. Add tomato paste and cook, stirring often, until color darkens and paste completely coats onion, about 1 minute. Add button mushrooms and cook, stirring occasionally, until softened and any liquid has evaporated, 12–15 minutes. Add sherry and cook until almost completely evaporated, about 5 minutes. Add broth and porcini mushrooms. Bring to a simmer and cook until reduced by half (about 2½ cups), about 1 hour. Strain mushroom broth through a fine-mesh sieve into a medium bowl, pressing down on solids; discard solids.
MUSHROOM POT PIE (VEGETARIAN POT PIE) - SAVORY SIMPLE
From savorysimple.net
VEGETARIAN MUSHROOM POT PIE - SLOW THE COOK DOWN
From slowthecookdown.com
VEGETARIAN MUSHROOM POT PIE - THE BUSY BAKER
From thebusybaker.ca
HEALTHY MUSHROOM POT PIES {A MEATLESS MONDAY RECIPE
From themountainkitchen.com
THYME & WHITE BEAN POT PIES | MINIMALIST BAKER RECIPES
From minimalistbaker.com
STEAK AND MUSHROOM POT PIE - SIMPLY DELICIOUS
From simply-delicious-food.com
MUSHROOM AND THYME PATE RECIPE - SPAULYSEASONALSERVINGS.COM
From spaulyseasonalservings.com
MUSHROOM POT PIES RECIPE | GOOD FOOD
From goodfood.com.au
CHICKEN POT PIE WITH MUSHROOMS AND THYME | WILLIAMS SONOMA
From williams-sonoma.com
CHICKEN MUSHROOM POTPIE RECIPE | MYRECIPES
From myrecipes.com
CHICKEN AND MUSHROOM POT PIES - GREATIST
From greatist.com
MUSHROOM-THYME POT PIES RECIPE | EPICURIOUS.COM | STUFFED …
From pinterest.ca
BEEF AND MUSHROOM POT PIES WITH THYME CRUST - SUPERGOLDEN BAKES
From supergoldenbakes.com
MUSHROOM POT PIE (VEGAN) - OCCASIONALLY EGGS
From occasionallyeggs.com
HEARTY BEEF & MUSHROOM POT PIES • THYME & TEMP
From thymeandtemp.com
MUSHROOM POT PIE RECIPE | FOOD & WINE
From foodandwine.com
VEGAN MUSHROOM POT PIE WITH PUFF PASTRY - FROM THE COMFORT OF …
From fromthecomfortofmybowl.com
VEGETARIAN DISH: MUSHROOM POT PIES | 12 TOMATOES
From 12tomatoes.com
ROASTED MUSHROOM POT PIE - THE COOKIE WRITER
From thecookiewriter.com
NICOLE'S FAVOURITE RECIPES - MUSHROOM-THYME POT PIE
From sites.google.com
MUSHROOM-THYME POT PIES | RECIPE | POT PIE, STUFFED MUSHROOMS, …
From pinterest.com
MUSHROOM POTPIE RECIPE | REAL SIMPLE
From realsimple.com
MUSHROOM & CHICKEN POT PIES - AUSTRALIAN MUSHROOM GROWERS
From australianmushroomgrowers.com.au
MUSHROOM AND SAUSAGE POT PIE WITH BISCUIT TOPPING - TASTETORONTO
From tastetoronto.com
MUSHROOM POT PIE - OR WHATEVER YOU DO
From orwhateveryoudo.com
SPEEDY TEXAS TOAST TOPPED STEAK & MUSHROOM POT PIE
From canadianliving.com
MUSHROOM & THYME POT ROAST RECIPE - FOOD.COM
From food.com
MUSHROOM-THYME POT PIES | RECIPE | STUFFED MUSHROOMS, RECIPES, …
From pinterest.ca
MUSHROOM-THYME POT PIES RECIPE - FOOD NEWS
From foodnewsnews.com
AWARD WINNING MEAL - MUSHROOM POT PIE - FERNWEH FOOD COMPANY
From fernwehfoodco.com
MUSHROOM, THYME, AND MASCARPONE PARCELS | BIGGER BOLDER BAKING
From biggerbolderbaking.com
MINI MUSHROOM PIES WITH THYME - FOODWORTHFEED
From foodworthfeed.com
MUSHROOM POT PIE - LINDSEY EATS
From lindseyeatsla.com
MUSHROOM POT PIES - FOOD24
From food24.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love