Mushroom Pot Pie

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

1
roughly chop your @smallhold mushrooms, you want them large since they will cook down
2
add 2 tbsp butter to an oven proof pan and saute your mushrooms then remove once crisp ~10 mins
3
add your onions, carrots, celery and sweat down then add your minced garlic and thyme, season with salt and pepper
4
add mushrooms back in then form a well to melt remaining butter plus flour to make a roux
5
slowly incorporate stock adding 1/2 cup at a time then add milk
6
finish with puff pastry to top, you can design it to your liking - we topped with a braided crust then a seared trumpet mushroom
7
bake at 375 degrees for about 20-30 minutes until desired crust crisp