A filling vegetarian option, these pot pies take a bit of time but they are delicious!

Mushroom Pot Pie (March 4)

$50.00

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Quantity

4 ounces unsalted butter, divided

12 ounces mushrooms (about 4 cups), quartered (oyster, baby bella, and crimini)

2 cups yellow onion (about 1 large), finely chopped

3/4 cup celery (about 3 ribs), finely chopped

1 cup carrots (about 1 small/medium), finely chopped

2 cloves garlic, minced

1/2 cup all-purpose flour

1 tablespoon brandy (a dry white wine such as chardonnay can be substituted, see notes)

2 1/2 cups vegetable or mushroom stock, either homemade or low-sodium

1/4 teaspoon sweet paprika

1/4 cup heavy cream

1/2 teaspoon good quality white truffle oil

leaves from 3 springs of thyme

1/4 cup packed flat leaf parsley, finely chopped

1 1/2 teaspoons kosher salt

1/2 teaspoon ground black pepper

1 sheet frozen puff pastry, thawed

1 large egg, lightly beaten