Oh my goodness, friends! It has been far too long since we last gathered around this table and talked recipes and wellness and life! What was supposed to be a brief little hiatus to restore, reconnect and rest after the holidays somehow snowballed into a month-long hibernation that involved lots of reading, brainstorming and planning for the year ahead.
It was glorious! But I missed you terribly, and I’m so so happy to be back in my favorite little corner of the internet. You can expect some inspired and delicious recipes coming to the blog this month, including some fun Valentine’s Day treats and recipes for that perfect date night in. There will also be some fun and exciting announcements made this month via email, so be sure to subscribe to the Feast & Fable email list so you never miss a beat!
Now…let’s talk about this recipe! It has been a cold winter here in Nashville so far (I can’t even begin to understand how my Northern friends are feeling!) and I’ve been craving the kind of hearty, one pot meals that warm you up from the inside out. For me, that’s typically a pot of smoky lentil soup, a big batch of chili or in today’s case, this Mushroom Pot Pie!
Incredibly healthful, this recipe for Mushroom Pot Pie combines an assortment of earthy, nourishing mushrooms with chopped fennel, carrots and shallot to create a flavorful, yet bright, vegetarian filling. It calls for Mushroom Broth, which you can quickly make at home using dried porcini mushrooms and water or purchase pre-made Mushroom Broth if you’re pinched for time. Either way, I like to fortify the broth with a few tablespoons of shiitake mushroom powder to give it a more robust flavor. In my experience, dried shiitake mushrooms are easy to find, typically in the bulk herb section of your grocer, and you can easily grind them up in your coffee grinder or a combination spice grinder like this one. In some stores, you’ll be able to find the mushroom powder already ground up for you in the bulk bins and that will work just as well!
I like to ladle this Mushroom Pot Pie filling into small, individual-sized ramekins, then line and top them with a layer of egg-washed pie dough. However, it will be just as tasty with a single layer of dough atop the filling, with a biscuit plopped atop or with puff pastry if that’s your preference. Either way, these individual pot pies are my favorite thing to serve a group for dinner. They bake up quickly, stay warm forever (seriously, don’t burn your tongue) and serve well with a light salad tossed with Bibb lettuce, fresh parmesan cheese and a drizzle of olive oil.
I hope you enjoy this nourishing meal on a cold winter’s night and as always, thanks for stopping by!
Wild Mushroom Pot Pie
makes 4-5 individual pot pies or 1 large pot pie
- 1 box refrigerated pie dough, or your preferred homemade pie dough recipe
- 3 cups Mushroom Broth
- 3 Tbsp. Shiitake Mushroom Powder
- 4 Tbsp. unsalted butter
- 2 Tbsp. olive oil
- 1 lb. assorted mushrooms, such as cremini and baby bella, sliced and chopped
- 1 fennel bulb, cored and chopped
- 2 carrots, peeled and chopped
- 1 shallot, chopped
- 1 onion, chopped
- 2 cloves garlic, peeled and minced
- 1/4 cup flour
- 3 Tbsp. sherry cooking wine
- 2 Tbsp. chopped herbs, such as parsley, thyme or marjoram + more for garnish
- 1 Tbsp. tomato paste
- red wine vinegar
- sea salt
- black pepper
- Place the Mushroom Broth in a saucepan over medium-high heat. Add in the Shiitake Mushroom Powder and whisk to combine. Allow to come to a slow simmer and turn the heat down to low.
- While the broth warms through, prepare and chop your vegetables (I prefer to chop the mushrooms into smaller pieces). Then, place a dutch oven or soup pot over medium-high heat. Add the butter and olive oil and allow to melt. Once heated, add in the mushrooms, fennel, shallot, onion and garlic. Sprinkle with a pinch of salt and pepper. Stir to combine and sauté until the vegetables are tender, about 10-15 minutes.
- Once cooked through, sprinkle the flour over the vegetables and stir to combine well. Allow the flour to cook off for about 2-3 minutes while you stir occasionally. The vegetables should become pasty and stick together. Then, add in the sherry cooking wine and the broth and stir to combine.
- Bring to a low boil, then turn the heat down to let simmer for about 10-15 minutes or until the filling has thickened to your desired consistency. Then, stir in the tomato paste and chopped herbs and salt and pepper to your liking.
- Once the filling has reached your desired consistency, add in a few splashes of Red Wine Vinegar to taste. This will help the individual flavors become more pronounced and will help with the consistency.
- Next, preheat the oven to 375 degrees and set the filling aside as you prepare the pie dough and ramekins.
- Remove the pie dough from the refrigerator and roll out. Place a ramekin upside down atop the pie dough and use a knife to trace and cut out a circle. Repeat for each ramekin. Then, roll out the remaining pie dough and line the insides of each ramekin with dough.
- Ladle the filling into each ramekin and cover with a circle of pie dough, pressing firmly to seal the sides. Then, whisk the egg with 1 Tbsp. water and brush each top with the egg wash.
- Place the ramekins on a baking sheet and bake at 375 degrees F., for 30-40 minutes or until the tops are nice and golden. Remove from the oven and sprinkle with a pinch of finishing salt or course sea salt and garnish with chopped herbs. Serve and enjoy!