Mushroom Pot Pie
This is by far the coziest dish we've made all winter and can't believe it's made with no meat! @smallhold mushrooms are the perfect addition to this mushroom pot pie (ad). They are super hearty and locally grown in Brooklyn in climate controlled-growth chambers. We've even harvested our own blue oyster mushrooms at home and were shocked with how easy it was.
Ingredients
@smallhold blue oyster, royal trumpet, and lion’s mane mushrooms - about 3 cups total
1 onion, diced,
3 carrots, diced
3 celery stalks, diced
3 garlic cloves, minced
4 tbsp butter
2 tbsp flour
2 cups vegetable stalk
1 cup milk of your choosing
1 sheet puff pastry dough (or pie crust, you can use store bought or make your own)
fresh thyme
salt & pepper
Recipe
roughly chop your @smallhold mushrooms, you want them large since they will cook down
add 2 tbsp butter to an oven proof pan and saute your mushrooms then remove once crisp ~10 mins
add your onions, carrots, celery and sweat down then add your minced garlic and thyme, season with salt and pepper
add mushrooms back in then form a well to melt remaining butter plus flour to make a roux
slowly incorporate stock adding 1/2 cup at a time then add milk
finish with puff pastry to top, you can design it to your liking - we topped with a braided crust then a seared trumpet mushroom
bake at 375 degrees for about 20-30 minutes until desired crust crisp
Hope you give this recipe a try and check out @smallhold's website to find out where you can buy their mushrooms or grow your own!
