Description
Indulge in the ultimate comfort food with this creamy mushroom pot pie featuring a luscious filling of mixed mushrooms in a savory sauce, all topped with a flaky pastry crust. A hearty and satisfying vegetarian main course perfect for any occasion.
Ingredients
Main Filling:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 lb mixed mushrooms (such as cremini, shiitake, and button), sliced
- 1/4 cup all-purpose flour
- 1 cup vegetable broth
- 1 cup whole milk or half-and-half
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional)
Crust:
- 1 sheet puff pastry or pie crust, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Sauté vegetables: In a large skillet, heat butter and olive oil. Sauté onion and garlic until softened. Add mushrooms and cook until browned.
- Add flour and liquids: Sprinkle in flour, then gradually add broth and milk. Cook until thickened.
- Season and assemble: Season with thyme, salt, pepper, and Parmesan. Transfer filling to a dish, top with pastry, and bake.
- Bake: Brush pastry with egg wash and bake until golden.
- Serve: Let cool slightly before serving.
Notes
- For extra heartiness, add cooked diced potatoes or green peas.
- Make it vegan by using plant-based milk, broth, and crust.
