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.
ROOT VEGETABLE POT PIE
This melange from underground veggies is a great way to use up those leftover biscuits from brunch before they turn into hockey pucks. But if you don't have leftover biscuits, it works well to use biscuits from a can or quickly whip up your favorite family recipe!
Provided by caitlinleah
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h20m
Yield 8
Number Of Ingredients 15
Steps:
- Combine carrots, onion, red potatoes, parsnips, turnips, celery, lentils, garlic, oregano, rosemary, and thyme in a large pot. Cover with water and bring to a boil. Lower heat and simmer, stirring occasionally, until vegetables and lentils are tender, about 30 minutes. Add more water if needed.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- Pour cooked vegetables and lentils into the prepared pan. Gently layer biscuits atop the vegetables. Sprinkle with Colby Jack cheese.
- Bake in the preheated oven until vegetables are bubbling and cheese is browned, 20 to 40 minutes.
Nutrition Facts : Calories 346.4 calories, Carbohydrate 51 g, Cholesterol 8.7 mg, Fat 11.8 g, Fiber 7.3 g, Protein 10.4 g, SaturatedFat 3.3 g, Sodium 958 mg, Sugar 5.4 g
VEGGIE POT PIE WITH A BISCUIT TOPPING
A great cold-weather, comfort food from the inspirational Boston chef, Didi Emmons and was printed her cookbook, "Vegetarian Planet". It's a simple recipe that doesn't require a cream sauce. The topping is a buttery biscuit and the filling is jam-packed with juicy vegetables that form their own sauce, with a little help from sherry and butter.
Provided by blucoat
Categories Savory Pies
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Make the filling: In a large skillet over medium heat, melt the butter. Add the onion, and cook it, stirring often, until it softens, about 5 minutes. Add the okra, the tomatoes, the sweet potato, the sherry, and 1/2 cup water. Simmer the vegetables for 10 minutes, adding more water if they begin to stick to the pan. When the sweet potatoes are tender, add the lima beans. Season the vegetables with the salt and pepper.
- Preheat the oven to 375 degrees. Make the biscuit topping in a food processor or by hand: To use a food processor, combine in it the flour, baking powder, salt, and butter. Run the machine until the mixture resembles sand. Add the milk, then run the machine in spurts until the dough comes together.
- To mix the dough by hand, combine the flour, baking powder, and salt in a bowl. Cut in the butter with a pastry cutter or fork until the pieces are no larger than pea-size. Stir in the milk, and continue to stir until the dough comes together.
- Roll out the dough on a floured surface to fit a 9-inch pie pan or a 9-inch square baking dish.
- Transfer the vegetables to the 9-inch dish, and cover them with the biscuit top. (It shouldn't seal the pie, but just sit on top.) Using a pastry brush, brush the top of the pie with a bit of milk. Bake the pie for 15 minutes, until the top is golden. Serve the pie hot.
Nutrition Facts : Calories 391.9, Fat 15.6, SaturatedFat 9.6, Cholesterol 40.3, Sodium 976.7, Carbohydrate 43.7, Fiber 4.7, Sugar 5.2, Protein 7.1
More about "root vegetable and mushroom pie with rosemary biscuit topping food"
ROOT VEGETABLE AND MUSHROOM PIE WITH ROSEMARY BISCUIT ...
From bonappetit.com
- Bring 6 cups water and bouillon base to boil in large pot over medium-high heat, stirring to dissolve bouillon. Add carrots and next 5 ingredients. Simmer until vegetables are tender, about 7 minutes. Drain; reserve vegetables and broth.
- Melt butter in same pot over medium heat. Add onions; sauté until beginning to brown, about 10 minutes. Mix in garlic and rosemary; stir 2 minutes. Add flour; stir 1 minute. Gradually whisk in reserved broth, then cream and Sherry. Cook until sauce is thick and reduced to 4 cups, whisking often, about 8 minutes. Mix in reserved vegetables and parsley. Season with salt and pepper. Transfer filling to buttered 13x9x2-inch baking dish. DO AHEAD Can be made 2 days ahead. Cover with foil; chill.
- Preheat oven to 400°F. Bake filling, covered, until bubbling, about 50 minutes. Meanwhile, prepare biscuits.
- Stir first 4 ingredients in large bowl to blend. Add butter. Using fingertips, rub in butter until mixture resembles coarse meal. Gradually add 1 1/3 cups buttermilk, tossing with fork until dough is evenly moistened and adding more buttermilk by tablespoonfuls if dry.
MUSHROOM & VEGETABLE POT PIE WITH CHEDDAR CHEESE BISCUITS
From blueapron.com
3.5/5 Total Time 40 minsCuisine SouthernCalories 695 per serving
ROOT VEGETABLE AND MUSHROOM PIE WITH ROSEMARY BISCUIT ...
From epicurious.com
3.1/5 (34)Servings 8-10
VEGETABLE POT PIE WITH VEGAN BISCUITS - I LOVE VEGAN
From ilovevegan.com
5/5 (6)Category MainServings 9Total Time 1 hr 20 mins
MUSHROOM AND ROOT VEGETABLE POTPIE RECIPE | MYRECIPES
From myrecipes.com
5/5 (7)Total Time 1 hr 35 minsServings 6Calories 351 per serving
- Place first 6 ingredients in a large saucepan, and bring to a boil. Reduce heat, and simmer for 15 minutes or until vegetables are tender. Remove the carrot mixture from pan with a slotted spoon, and set aside. Reserve the cooking liquid, and set aside. Discard bay leaf.
- Heat 1 1/2 teaspoons butter in a large nonstick skillet over medium heat. Add 1 1/2 teaspoons thyme and mushrooms; cook for 12 minutes or until mushrooms are tender, stirring occasionally. Remove from heat.
- Melt remaining 1 1/2 teaspoons butter in a medium heavy saucepan over medium heat. Add 2/3 cup chopped shallots and garlic; cook for 3 minutes or until tender, stirring frequently. Pour 1/2 cup reserved cooking liquid into a bowl. Weigh or lightly spoon 5 ounces (about 1/3 cup) all-purpose flour into a dry measuring cup; level with a knife. Add 5 ounces all-purpose flour to 1/2 cup reserved cooking liquid in bowl; stir with a whisk.
- Add remaining reserved cooking liquid, remaining thyme, cream, and sherry to pan with shallots; bring to a boil. Add flour mixture; stir with a whisk. Bring to a boil; reduce heat, and simmer until mixture thickens and is reduced to 3 cups (about 10 minutes), stirring frequently.
ROOT VEGETABLE POT PIE - THEVEGLIFE
From theveglife.com
3.8/5 (4)Category Main CourseServings 6Estimated Reading Time 4 mins
- In a large dutch oven, heat 3 cups of vegetable broth to boiling. Chop all of the vegetables the same size, about 1/2".
- Add the parsnips, carrots, celery and potatoes. Return to boiling and then reduce heat to simmer for about 10-12 minutes or until vegetables are tender.
ROOT VEGETABLE AND MUSHROOM PIE WITH ROSEMARY BISCUIT …
From littlefieldofgreens.blogspot.com
Estimated Reading Time 2 mins
BEEF-AND-VEGETABLE POTPIE WITH CHEDDAR BISCUITS - FOOD & WINE
From foodandwine.com
4/5 Total Time 1 hr 40 minsServings 12
ROOT VEGETABLE AND MUSHROOM PIE WITH ROSEMARY BISCUIT ...
From tallallergicchick.wordpress.com
Estimated Reading Time 4 mins
RECIPE: VEGETARIAN ROOT VEGETABLE POT PIE - KITCHN
From thekitchn.com
Estimated Reading Time 5 mins
FLATBREAD TO SHORTBREAD: 10 GREAT RECIPES WITH ROSEMARY ...
From thekitchn.com
Estimated Reading Time 2 mins
ROOT VEGETABLE AND MUSHROOM POT PIE WITH ROSEMARY BISCUIT ...
From bluemooncommunityfarm.com
ROASTED ROOT VEGETABLE PIE WITH ROSEMARY BISCUIT TOPPING
From localfoodieca.blogspot.com
MUSHROOM AND RUTABAGA RECIPES (18) - SUPERCOOK
From supercook.com
ROOT VEGETABLE AND MUSHROOM PIE WITH ROSEMARY BISCUIT ...
From pinterest.ca
RECIPES/ROOT-VEGETABLE-AND-MUSHROOM-PIE-WITH …
From github.com
ROOT VEGETABLE PIE WITH ROSEMARY BISCUIT TOPPING - CHIK N ...
From sites.google.com
MUSHROOM BISCUITS RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
VEGETABLE AND MUSHROOM POT PIE RECIPES
From tfrecipes.com
VEGETABLE POT PIE SKILLET WITH CHEDDAR BISCUIT TOPPING ...
From budgetbytes.com
VITA E PANE: ROOT VEGETABLES WITH ROSEMARY BISCUIT TOPPING
From vitaepane.blogspot.com
10 BEST BISCUIT TOPPING RECIPES | YUMMLY
From yummly.com
MUSHROOM & VEGETABLE POT PIE - BLUE APRON
From media.blueapron.com
PARSNIP RECIPES & MENU IDEAS – PAGE 3 | BON APPETIT
From bonappetit.com
ROOT VEGETABLE AND MUSHROOM PIE WITH ROSEMARY BISCUIT ...
From tfrecipes.com
RUTABAGA PIE - COOKEATSHARE - RECIPES
From cookeatshare.com
16 BEST ROOT VEGETABLES IDEAS | ROOT VEGETABLES ...
From pinterest.ca
ROOT VEGETABLE AND MUSHROOM PIE WITH ROSEMARY BISCUIT ...
From fooddiez.com
ROOT PIE WITH ROSEMARY BISCUITS | FAIRVIEW GARDENS HARVEST ...
From fairviewgardenscsa.wordpress.com
BISCUIT BASE RECIPE - COOKEATSHARE
From cookeatshare.com
ROOT VEGETABLE COBBLER WITH CHIVE BISCUIT TOPPING ...
From fooddiez.com
FALL RECIPES – TALL ALLERGIC CHICK
From tallallergicchick.wordpress.com
ROOT VEGETABLE AND MUSHROOM PIE WITH ROSEMARY BISCUIT ...
From pinterest.co.uk
RECIPES - EDAMAM
From edamam.com
MUSHROOM AND ROOT VEGETABLE POTPIE RECIPE
From crecipe.com
ROOT VEGETABLE AND MUSHROOM PIE WITH ROSEMARY BISCUIT ...
From pinterest.com
RECIPES - BLUE MOON COMMUNITY FARM
From bluemooncommunityfarm.com
CELERY ROOT AND PARSNIP AND TURNIP RECIPES (15) - SUPERCOOK
From supercook.com
ROOT VEGETABLE AND MUSHROOM PIE WITH ROSEMARY BISCUIT ...
From pinterest.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