Description
This cozy Mushroom Pot Pie is packed with browned mushrooms, carrots, kale, herbs, red wine, and a creamy savory sauce, then topped with flaky puff pastry and baked until beautifully golden.
Ingredients
Scale
- 4 tablespoons olive oil
- 2 pounds mixed mushrooms, such as portobello, cremini, white button, shiitake, or oyster, cut into 1-inch chunks
- 4 tablespoons unsalted butter
- 1 yellow onion, finely chopped
- 1 cup peeled and diced carrots (about 2 medium carrots, cut into ½-inch pieces)
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- ¼ cup all-purpose flour, plus more for dusting
- 3 cups chopped kale, stems removed
- 1 cup dry red wine
- 1½ cups beef stock or vegetable stock
- 1 teaspoon dried thyme
- 1 tablespoon soy sauce, plus more to taste
- ¾ cup heavy cream, plus 1 tablespoon for egg wash
- 1 sheet puff pastry (about 9 ounces), thawed
- 1 large egg
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 400°F.
- Heat 2 tablespoons olive oil in a large 12-inch ovenproof skillet over medium-high heat. Add half the mushrooms, season with salt and pepper, and cook undisturbed for about 3 minutes.
- Stir and continue cooking for about 3 minutes, until browned. Transfer to a bowl. Repeat with the remaining 2 tablespoons oil and mushrooms.
- Reduce the heat to medium and melt the butter in the skillet. Add the onion and carrots and cook for about 5 minutes, until they begin to soften.
- Add the garlic and cook for 30 seconds. Stir in the tomato paste and cook for 1 minute.
- Stir in the flour and cook for 1 minute.
- Add the kale, red wine, stock, thyme, and soy sauce. Season with salt and pepper and cook for about 3 minutes, until the kale begins to soften.
- Stir in the heavy cream, then return the browned mushrooms to the skillet. Stir well and adjust the soy sauce, salt, and pepper to taste.
- Lightly flour a work surface and roll the puff pastry until large enough to cover the skillet. Trim into a circle if needed.
- Place the pastry over the mushroom filling. Crimp the edges with a fork and lightly score a decorative pattern over the top without cutting completely through.
- Whisk the egg with 1 tablespoon heavy cream. Brush the egg wash lightly over the puff pastry.
- Place the skillet on a baking sheet and bake for about 30 minutes, until the pastry is puffed and golden brown.
- Let the Mushroom Pot Pie rest for 10 minutes before serving.
Notes
- Brown the mushrooms in batches rather than crowding the skillet. This helps them caramelize instead of steam.
- Keep the puff pastry cool for the best rise and flaky texture.
- Vegetable stock makes this recipe vegetarian; confirm that your puff pastry and other packaged ingredients meet your dietary requirements.
- The red wine can be replaced with additional stock if preferred.
- Cremini mushrooms work well on their own, but a mixture of mushrooms gives the filling more texture and depth.
- Place the skillet on a baking sheet to catch any filling that bubbles over.
- Let the finished pot pie rest for 10 minutes so the creamy filling can settle before serving.
- Prep Time: 25 minutes
- 10 minutes resting:
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop, Baking
- Cuisine: American-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 590 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 39 g
- Saturated Fat: 15 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.5 g
- Carbohydrates: 43 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 85 mg