If you’re looking for a fabulously delicious meatless meal, it doesn’t get better than Mushroom Pot Pie.
No more needs be said. Try it and see for yourself.
Mushroom Pot Pie
2 tablespoons olive oil
1 tablespoon butter
1/2 cup chopped shallots
2 medium garlic cloves, chopped
1 pound mixed fresh wild mushrooms, chopped
salt and freshly ground black pepper to taste
1 tablespoon all-purpose flour
1 cup plain Greek yogurt or dairy sour cream
1 cup vegetable stock
1 tablespoon lemon juice
1/4 cup chopped fresh parsley
1 teaspoon fresh thyme leaves
1/2 cup grated Parmesan cheese
1 sheet puff pastry
Preheat the oven to 375 degrees. Heat the olive oil and butter in a sauté pan over medium heat. When the butter has melted and looks foamy, add the shallots and cook for 2-3 minutes, or until softened. Add the garlic and cook briefly. Add the mushrooms, salt and pepper and cook for 4-6 minutes or until the mushrooms are tender and all the liquid has evaporated. Add the flour and stir it to dissolve it completely. Add the yogurt and stir it into the mushrooms until completely incorporated as a sauce. Pour in the stock and lemon juice and mix the ingredients thoroughly. Add the parsley and thyme. Reduce the heat and simmer for 10-12 minutes or until the sauce has reduced has thickened. Stir in the Parmesan cheese, cook for another 1-2 minutes and remove the pan from the heat. Spoon the mixture into a 6-cup casserole dish. Roll the puff pastry slightly thinner and cut it to the shape of the casserole used. Place the puff pastry over the mushroom mixture. Bake for about 25 minutes or until the dough is puffed and golden brown.
Makes 4 servings