Earthy Mushroom Medley Pot Pie Recipe
Prep Time:
15 minutes
Cook Time:
35 minutes
Servings:
6 Servings
Ingredients
  • 2 tablespoons olive oil
  • 2 carrots, finely chopped
  • 16 ounce sliced mushrooms (a medley)
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • ½ cup red wine
  • 1 ⅓ cups vegetable stock
  • 1 teaspoon Dijon mustard
  • 2 teaspoons lemon juice
  • ½ teaspoon dried thyme
  • 1 teaspoon salt
  • 1 cup frozen pearl onions, heaping
  • 1 sheet puff pastry, defrosted
  • 1 egg, lightly beaten
Directions
  1. Pour the olive oil into a large skillet over medium heat.
  2. Add the carrots and cook until they start to get soft, about 2–3 minutes.
  3. Add the sliced mushrooms and cook until soft, about 5–6 minutes. Remove the mushrooms and carrots from the skillet.
  4. Add the butter to the skillet and allow it to melt.
  5. Add the flour and let cook for 1 minute, stirring occasionally.
  6. Pour in the red wine and vegetable stock. Bring to a simmer.
  7. Whisk in the Dijon mustard, lemon juice, thyme, and salt.
  8. Stir in the pearl onions. Allow to simmer for 5 minutes.
  9. Add the mushroom mixture back to the skillet and stir to combine.
  10. Transfer the contents of the skillet to a 2-quart baking dish (a 10 ½×7-inch or 8x8-inch baking dish work here).
  11. Preheat the oven to 400 F.
  12. Roll the puff pastry out and cut it to fit the dish with a ½-inch overhang, trimming if necessary.
  13. Score the puff pastry in a diagonal pattern with a knife.
  14. Gently place the puff pastry over the dish and press lightly on the edges to seal. Brush with the beaten egg.
  15. Bake for 20–25 minutes, or until the top is golden brown.
  16. Slice, and serve.