A pot pie vegetarian style!
Michael Symon's Mushroom Pot Pie
- For the Mushroom Stock:
- 8 cup Water
- 1 cup Loosely Packed Dried Mushrooms
- Mushroom Stems
For the Pot Pie:
- Olive Oil
- 5 cup Cremini Mushrooms (medium diced or quartered)
- 4 tablespoon Unsalted Butter
- 3 cup Pearl Onions (Small Diced)
- 1 cup Leeks (White Part Only and Small Diced)
- 1/2 cup Celery (Small Diced)
- 2 Sweet Potatoes (peeled and cubed 1")
- 1 Clove Garlic (Minced)
- 1/2 cup Peas
- 1 tablespoon Picked Thyme Leaves
- 4 tablespoon Flour
- 3 cup Mushroom Stock
- 1/2 cup Heavy Cream
- 2 tablespoon Tarragon (Roughly Chopped)
- 1 Store-Bought Pie Crust or Sheet of Puff Pastry
- For the Mushroom Stock: Combine the water and dried mushrooms. Bring to a gentle boil, then reduce to a simmer for about 45 minutes. You can also add any mushroom stems you’ve accumulated from preparing the pot pie filling. After the stock has simmered for 45 minutes, strain and set aside.
- For the Pot Pie: Heat a dutch oven over medium high heat. Add a few tablespoons of olive oil and half of the mushrooms. You want an even layer here so as not to steam the mushrooms. When the mushrooms brown on one side, flip and season with salt and pepper and let brown on the other side. Remove the mushrooms, and repeat with the rest of the mushrooms.
- To the same pan, add the 4 tablespoons of butter along with the onions, leeks, celery, sweet potatoes, garlic, and thyme leaves. Add a large pinch of salt and sweat for about 5 minutes.
- Next whisk in the flour, coating all of the vegetables. Whisk in 3 cups of the mushroom stock and add the mushrooms back in. Bring this liquid to a simmer and season it with salt and pepper.
- Stir in the cream, peas and tarragon.
- Top pot with a store bought pie crust or 1 sheet of puff pastry. Bake in a 375 degree oven for 15-20 minutes or until the crust is golden brown and crispy. Remove from the oven, let set for 5 minutes, then serve.