Mushroom Pot Pie

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The deep woodsy flavor of fresh mushrooms is reinforced with dried porcini mushrooms in this gorgeous meatless pot pie worthy of a celebration. The recipe calls for purchased puff pastry, which is not only a relief to those who get nervous by the prospect of having to make their own pastry, but it also cuts out a lot of prep time. Use whatever fresh mushrooms you can find, keeping in mind that a nice mixture will add more flavor and texture to the pie.

Mushroom Pot Pie
Photo: Photo by Jennifer Causey / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley
Active Time:
25 mins
Total Time:
1 hrs 40 mins
Servings:
6

Ingredients

  • 2 ½ cups water

  • 1 ounce dried porcini mushrooms (1 cup)

  • 1 ½ pound mixed fresh mushrooms (such as oyster and cremini), cleaned and halved or torn into large pieces (about 8 cups)

  • 3 tablespoons olive oil

  • 1 ¾ teaspoons kosher salt, divided

  • 1 teaspoon black pepper, divided

  • 3 tablespoons unsalted butter

  • 2 medium (5 ounces total) carrots, halved lengthwise and sliced 1/4-inch thick (1 cup)

  • 1 cup sliced leek (white and pale green parts only; from 1 small leek)

  • ½ cup chopped celery (from 1 medium celery stalk)

  • 2 tablespoons chopped mixed fresh woody herbs (such as thyme and rosemary)

  • 3 ½ tablespoons all-purpose flour, plus more for work surface

  • ¾ cup dry white wine

  • ¼ cuo plus 2 teaspoons heavy whipping cream, divided

  • 1 cup frozen sweet peas

  • 5 (17.3-ounce) package (1 sheet) frozen puff pastry, thawed

Directions

  1. Preheat oven to 425°F with rack in top third position. Place water and porcini mushrooms in a small saucepan; bring to a boil over high. Remove from heat; let steep, uncovered, for 30 minutes.

  2. Meanwhile, toss together fresh mushrooms, oil, and 1/2 teaspoon each of the salt and pepper on a large rimmed baking sheet; spread out in an even layer. Roast until mushrooms are browned in spots, about 25 minutes, stirring after 15 minutes. Remove from oven. Reduce oven temperature to 375°F.

  3. Melt butter in a 10-inch cast-iron skillet over medium-high. Add carrots; cook, stirring often, until just beginning to soften, about 2 minutes. Add leek, celery, and 1/2 teaspoon of the salt; cook, stirring often, until leek slightly softens, about 2 minutes. Add herbs; cook, stirring constantly, until fragrant, about 30 seconds. Sprinkle mixture with flour; cook, stirring constantly, 1 minute. Stir in wine, scraping up any flour stuck to bottom of skillet; cook, stirring constantly, 1 minute. Using a slotted spoon, transfer porcini mushrooms to skillet, then slowly stir in porcini soaking water, leaving any grit at the bottom of the pan behind. Add 1/4 cup of the cream. Bring to a boil over medium-high. Boil, stirring often, until thickened, about 4 minutes. Remove from heat. Stir in baked mushrooms, peas, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Place skillet on a large rimmed baking sheet.

  4. Roll puff pastry out on a lightly floured work surface to a 12-inch square. Trim about 1 1/2 inches from each corner to form a rough circle. Roll pastry up onto rolling pin. Working quickly, unfurl pastry over filling in skillet. Fold excess pastry edges under then tuck inside skillet; crimp pastry. Using kitchen shears, cut four 1-inch-long slits into top of pastry. Using a pastry brush, brush top of pastry with remaining 2 teaspoons cream.

  5. Place baking sheet with skillet on top third position in oven, and bake at 375°F until pastry edges turn light golden, about 15 minutes. Reduce oven temperature to 350°F, and continue baking until pastry is puffed, golden, and crisp, 30 to 35 minutes. Let cool 5 minutes.

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