Mushroom Pot Pie Recipe
Mushroom Pot Pie
For this savory pot pie with a creamy Marsala wine sauce, we like to use a mixture of mushroom varieties—but you can stick with all cremini or white button.
- 2 tablespoons vegetable oil
- 2 pounds assorted mushrooms, cut into 1-inch pieces
- 5 tablespoons butter (divided use)
- 1 1/2 cups onion, diced
- 1 1/2 cups carrot, diced
- 1 cup celery, diced
- 2 teaspoons garlic, minced
- 1/4 cup flour
- 1/4 cup Marsala wine
- 1 1/2 cups vegetable broth
- 1 teaspoon fresh thyme
- 1/2 teaspoon paprika
- 1 teaspoon Dijon mustard
- 1/4 cup heavy cream
- 3 tablespoons cream cheese
- 1 sheet puff pastry, defrosted according to package directions
- 1 egg, beaten
- Preheat oven to 400°F. Grease a 9-inch pie pan or 2-quart casserole dish and set aside.
- Place a large sauté pan over medium-high heat. Once hot, add oil and as many mushrooms as will fit in a single layer without crowding the pan. Cook undisturbed for 2 to 3 minutes. Toss and continue to cook about 5 minutes more, stirring occasionally. Allow mushrooms to become deeply golden on all sides. Transfer to a platter, sprinkle with salt and pepper, and set aside. Repeat with remaining mushrooms.
- In the same pan, melt 1 Tbsp butter over medium-low heat. Add onion, carrot, celery, and garlic. Sprinkle with salt and pepper. Sauté until vegetables are soft, about 3 minutes.
- Add remaining 4 Tbsp butter and flour. Stir, melting butter and incorporating flour to create a roux (see Cook’s Tip). Cook 2 minutes and allow to brown.
- Add Marsala and stir, scraping bottom and sides of pan. Slowly stir in broth, a little at a time. Add thyme, paprika, and mustard. Stir. Simmer 5 minutes or until slightly thickened. Remove from heat and stir in heavy cream and cream cheese. Add sautéed mushrooms and stir gently to combine. Pour mixture into prepared pie pan.
- On a lightly floured board, roll out pastry to smooth creases and make it wide enough to cover the pie pan. Gently lay pastry atop mushroom mixture and trim excess. Tuck and crimp edges. Brush with egg and make a couple slits on top for steam to escape.
- Bake 20-25 minutes or until pastry is golden. If edges begin to darken, cover them with aluminum foil during remaining baking time. Allow to sit 5 minutes before serving.
- Cook’s Tip:
- A roux is a mixture of flour and butter used to thicken sauces.
Nutrition:Amount Per Serving (based on 4 servings)
Total Fat: 47 g
Saturated Fat: 24 g
Trans Fat: 1 g
Cholesterol: 90 mg
Sodium: 520 mg
Carbohydrates: 64 g
Fiber: 8 g
Total Sugar: 13 g
Added Sugars: 0 g
Protein: 15 g
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