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