Vegetarian Mushroom Pot Pie With Garlic Green Beans Food

VEGETARIAN MUSHROOM POT PIE

Steps:

• Preheat your oven to 400 degrees Fahrenheit and prepare a large (approximately 9-inch by 13-inch size) baking dish by greasing it with butter or cooking spray. Set aside.
• Heat a large skillet over medium-high heat and add the olive oil and butter.
• Add the onions and garlic and saute until the onions soften and become slightly translucent.
• Add the mushrooms and continue to saute until the mushrooms begin to brown slightly and become nice and soft. The mushrooms will release some liquid, but continue cooking as it evaporates.
• Add the thyme and salt and pepper and stir to combine.
• Once the mushrooms begin to caramelize, add the red wine and stir well, scraping any caramelized bits off the bottom of the pan. Continue to cook as the wine cooks off, until there's almost no liquid left.
• When the liquid is gone, add the flour slowly, stirring so the white of the flour begins to disappear and form a paste over the mushroom mixture.
• Add the stock slowly, stirring well as it cooks to create a thick, creamy sauce.
• Stir in a pinch of nutmeg.
• Scrape the mushroom mixture into the prepared baking dish and top it with one sheet of puff pastry, tucking the edges of the puff pastry under to form a crust around the edges of the pan.
• Using your fingers, shape the edges into a soft, fluted shape (press the pastry with your right index finger in between your left thumb and index finger to create this shape).
• Dock the pastry topping with a fork in several places, or use a knife to make slits in the top. This will help the air escape while it's baking and keep the pastry in place as it bakes.
• Whisk together the egg and water to make an egg wash and brush it all over the top of the uncooked pastry.
• Top with some flaky sea salt.
• Bake for about 25 to 30 minutes at 400 degrees Fahrenheit or until the pastry is golden brown.
• Serve hot from the oven (let stand for about 5 minutes before serving) with a sprinkling of fresh thyme leaves on top.

MUSHROOM POT PIE

Steps:

• Shred the mushrooms into thin strips.
• Preheat a skillet over medium low heat with a light drizzle of olive oil. Add the shredded mushrooms an toss to coat well. Sautee until completely wilted and they begin to show a little color around the edges.
• Push the mushrooms to the side of the pan and add a drizzle of olive oil. Add the grated garlic and allow to sizzle until fragrant. Season with a small pinch of salt and toss to coat well with the mushrooms. Remove from heat and set aside.
• Preheat a heavy bottom pot over medium heat and saute the chopped leeks (or onion) in a drizzle of olive oil until wilted. Stir in the carrots and celery and continue cooking together until the vegetables have softened.
• Sprinkle in the flour and toss to coat well then pour in the wine. Stir until thickened then add the veggie stock together with the onion powder, nutritional yeast, bay leaves and thyme. Stir well until combined and bring to a simmer.
• Add the cashew cream, cooked mushrooms and green beans (or green peas) and continue cooking until the beans or peas are al dente. (The green beans will take about 8 to 10 minutes while the green peas only need a couple of minutes to warm through). Season to taste with sea salt and black pepper and remove from heat.
• Transfer the pot pie filling to an oven proof baking dish. I used a round 8 inch dish.
• Preheat your oven to 375"F.
• Meanwhile prepare the biscuits following this recipe and place each one on top of the pot pie filling. Bake in a preheated 375"F oven for 13 to 15 minutes until the biscuits are lightly golden on top. Remove the pot pie from the oven and allow to rest and set for a few minutes before serving.
• Make sure to defrost the phyllo in advance. Give each sheet a quick spray of olive oil and tear it into 4 pieces. Crumple each one in your hand just like you would a sheet of paper. Place on top pf the pot pie filling until covered. Bake at 375"F for 15 minutes or so until the phyllo is lightly golden and crispy.

VEGETARIAN POT PIE

Steps:

• Preheat the oven to 400 degrees.
• Melt 2 tablespoons of butter in a 10-inch cast-iron skillet over medium-high heat. Add the mushrooms and let sit for 3 minutes, without stirring. Reduce the heat to medium and add the garlic and thyme. Let cook 2 more minutes, stirring frequently, until the mushrooms are tender. Remove to a plate and set aside.
• Return the skillet to medium heat and add the remaining 3 tablespoons of butter. Once melted, add the carrots, onion, celery and salt and pepper. Let cook 7 minutes, stirring occasionally, until slightly tender. Add the flour and stir well to combine. Cook 2 more minutes. Add the vegetable stock and increase the heat to medium-high. Cook 5-7 minutes, stirring frequently, until the mixture reaches a low boil and thickens. Pour in ½ cup of heavy cream, white beans, ½ cup of grated parmesan cheese and the reserved mushrooms. Stir well to combine, season with salt and pepper, if desired, and remove from the heat.
• Carefully transfer the skillet to a sheet tray lined with foil. Unfold the puff pastry and carefully place it in the center of the skillet over top of the pot pie filling (draping over the edges of the skillet). Brush the pastry all over with the remaining 1 tablespoon of heavy cream. Sprinkle with extra parmesan cheese, thyme leaves and black pepper.
• Bake for 20-25 minutes until the top crust is golden brown and the mixture is bubbly. Let rest 5 minutes, then scoop into bowls and serve.

VEGETARIAN MUSHROOM POT PIE WITH GARLIC GREEN BEANS

Steps:

• Preheat the oven to 400°F (or follow the pie crust package instructions).
• Place the stew in a small but deep roasting tin or oven dish that's appropriate for a pie.
• Roll out the pastry on a lightly floured surface until ¼-inch thick. Brush around the edge of the roasting tin or dish with water, then lay the pastry over it and press it down to make it stick. Use a sharp knife to trim off any excess pastry, then press around the edges with a fork. Cut a steam hole in the middle. Mix the olive oil and maple syrup in a small bowl, then brush this mixture over the pastry. Place in the oven and bake for 30 minutes until golden brown.
• Meanwhile, prepare the green beans. Heat the olive oil in a frying pan over a medium heat. Add the green beans and garlic, season with salt and cook, stirring occasionally, for 6 minutes until the beans are tender but still have a slight bite. Serve the beans alongside the pie for a warming winter meal.

VEGGIE POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
• In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
• Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
• Bake in preheated oven for 30 minutes, or until the crust is brown.

GREEN BEANS WITH MUSHROOMS

Steps:

• Bring 2 quarts of water to a rolling boil.
• Wash the green beans and trim the ends and any blemishes.
• Cook the beans in the boiling water for 2 minutes, drain, and rinse to stop the cooking process, set aside. You may do this up to an hour before hand.
• Brush off the mushrooms, trim any dry ends of the mushroom stems.
• Melt the butter in a large sauté pan over medium heat.
• Add the mushrooms, sprinkle with garlic, pepper, and salt.
• Cook for about 10 minutes, or until the mushrooms are golden brown, stirring frequently.
• Five minutes before serving, add the green beans to the pan, tossing well to coat with the buttery mushroom mixture.
• Cook until the green beans are heated through, about five minutes.