1 1/2 lbs mushrooms (cremini or button), quartered
4 carrots, cut into 1/2-inch pieces
3 celery stalks, sliced 1/4-inch thick
1/2 tsp dried thyme
Kosher salt and black pepper
1/3 cup all-purpose flour
1 1/2 cups vegetable broth
1 cup frozen peas
1 sheet puff pastry (half a 17.3oz package), thawed
1) Heat oven to 400F. Heat 2 Tbs of the oil in a large skillet over medium-high heat. Add the mushrooms, carrots, celery, thyme, 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until the vegetables are tender, 12 to 15 minutes. Add the flour and cook, stirring, for 30 seconds. Add the broth and peas; bring to a boil.
2) Transfer the mushroom mixture to an 8-inch baking dish. Lay the pastry on top and cut several vents in it. Place the baking dish on a rimmed baking sheet and bake until the crust is golden, 25 to 30 minutes. Let rest 15 minutes before serving.
Review: I left out the celery, as I couldn't find the stalks sold individually and I didn't want a whole bag of celery! I imagine it would have added depth to this potpie, but it was pretty delicious even without it. The filling thickened nicely and just tasted hearty. A perfect dish for a chilly night!
Adapted from:
http://www.realsimple.com/food-recipes/browse-all-recipes/mushroom-potpie
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