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

Mushroom Pot Pie (March 4)

$50.00Price
Delivery Time
    • 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
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