Vegetarian Mushroom Pot Pie With Garlic Green Beans Recipes

MUSHROOM POT PIE

Steps:

• Heat a large Dutch oven or heavy-bottom saucepan over low heat, then add 1 tablespoon of the butter. Add the mushrooms along with a pinch of salt and cook for 3-4 minutes, stirring periodically, to soften and release some of their natural liquid. Turn the heat up to medium and brown the mushrooms for several minutes. Remove the mushrooms from the pan, set aside, and turn the heat down to medium-low.
• Melt the remaining butter and add the onions, celery and carrots. Cook for 5-7 minutes until soft, stirring periodically, then add the garlic and cook for an additional minute. Stir in the flour and cook for 3-4 minutes, stirring frequently. Add the brandy, stock, paprika, and cooked mushrooms.
• Bring to a simmer and allow the sauce to thicken, stirring periodically, for 3-5 minutes. Stir in the heavy cream and remove from the heat. Add the truffle oil (if using), thyme, parsley, salt and pepper. Taste; add more seasoning if desired.
• Preheat the oven to 425 degrees F. Divide the filling into four 8-ounce ramekins (approximately 4x2 inches) and place on a baking sheet.
• On a lightly floured surface, roll the puff pastry thin and cut 4 rounds approximately 1/2 - 1 inch larger than the width of the ramekins. Brush egg wash on the rim of each ramekin and 1/2 inch down the sides. Top with the puff pastry, folding the excess over and gently pressing it against the ramekins (a fork can also be lightly pressed against the puff to help seal it to the dish). Brush the top of the dough with egg wash and use a small knife to poke 3 small holes in the top of each pot pie.
• Bake for 20-25 minutes, or until the tops are golden brown. Allow to cool briefly before serving.

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.

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.

VEGETARIAN POT PIE

Steps:

• Preheat oven to 400°F.
• Spray a 10-12 inch baking dish with non-stick cooking spray and set aside. Remove one puff pastry sheet from the freezer to thaw while you prepare the filling.
• Melt 4 tablespoons butter in a large saucepan over medium-high heat. Add the onions, carrots, celery, potatoes. Cook for about 5 minutes or until the vegetables are slightly tender.
• Add the mushrooms, garlic, thyme, parsley, salt, and pepper. Cook and stir for 3 more minutes until the mushrooms are softened.
• Sprinkle the flour over the cooked vegetables and stir well to combine.
• Add the vegetable stock and slightly increase the heat. Cook 5-7, minutes, stirring frequently until the mixture reaches a low boil and thickens.
• Whisk in the heavy cream until the mixture is thick and creamy.
• Remove from heat and fold in the frozen greens beans.
• Pour the mixture into the prepared pan. Unfold the puff pastry and carefully place it in the center of the pan on top of the vegetable filling. Drape the pastry over the edges of the pan. Brush the pastry with an egg wash (1 egg whisked with 1 tbsp water).
• Bake for 25-30 minutes until the crust is golden brown. Let the pie rest for 5 minutes before serving in bowls. Enjoy!

GARLICKY GREEN BEANS WITH MUSHROOMS

Steps:

• Place beans in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Meanwhile, in a large skillet, saute mushrooms and garlic in butter until tender. Drain beans; add to skillet. Stir in the salt, onion powder and pepper; heat through.

MUSHROOM POTPIE

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.

GREEN BEAN MUSHROOM PIE

Steps:

• In a large skillet, saute mushrooms in 1 tablespoon butter until tender; drain and set aside. In the same skillet, saute onions and beans in remaining butter until beans are crisp-tender, 18-20 minutes. Add the thyme, salt, pepper, cream cheese, milk and mushrooms. Cook and stir until the cheese is melted. Remove from the heat; set aside. , In a large bowl, combine the flour, baking powder, dill and salt. Cut in butter until mixture resembles coarse crumbs. Stir in sour cream to form a soft dough. , Divide dough in half. On a well-floured surface, roll out 1 portion to fit a deep-dish 9-in. pie plate; trim pastry even with edge. , Pour green bean mixture into crust. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edge. , In a small bowl, beat the egg and cream; brush over lattice top. Bake at 400° until golden brown, 25-35 minutes.