THE BEST VEGAN MUSHROOM POT PIE

Ingredients

  • 1 sheet of puff pastry (both shop-sold or made at home the use of this recipe. For the complete wheat puff pastry crust just alternative all of the all cause flour with entire wheat flour and proceed as directed)
  • eight oz.Cremini mushrooms, quartered
  • 1 ouncesdry shiitake mushrooms, slice the mushrooms and earlier than reducing, reconstitute the mushrooms with the aid of setting them in a bowl and covering with 1 cup of particularly warm water. I region a glass or different weight on pinnacle because the mushrooms have a propensity to float. Leave on my own for half-hour, then drain the mushrooms and reserve the soaking liquid.
  • 1/4 cup all reason flour
  • 2 medium carrots cut into a half-inch cube
  • 1 large pink onion reduce into a half of-inch cube
  • five cloves of garlic, minced
  • 2 ribs of celery reduce right into a half of-inch dice
  • 1 cup frozen green peas
  • 2 tbsp uncooked cashews, soaked in half cup of water for half-hour, then mixed to a smooth paste
  • 2 tbsp of chopped fresh, savory herbs, like rosemary, thyme, and/or sage. If the usage of dried herbs, use a complete of 2 tsp.
  • 1 tbsp + 1 tsp extra virgin olive oil
  • Ground black pepper and salt to flavor
  • 2 tbsp finely chopped parsley
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Instructions

  1. Place each kinds of mushrooms in a bowl and add floor black pepper, salt to taste, and the all motive flour. Toss well to mix.
  2. Heat the 1 tbsp oil in a large saucepan. Add the mushrooms to the pan and saute for a couple of minutes, or till the mushrooms start to melt and brown barely. Remove to a bowl.
  3. In the identical pot, add the closing 1 tsp of olive oil.
  4. Add the garlic, onions, carrots and celery. Add a pinch of salt and stir-fry, scraping the lowest of the pan for any bits of mushrooms or flour left at the back of. They will add brilliant flavor.
  5. When the onions and carrots begin to melt but no longer brown, add the mushrooms returned into the pot along with the peas, 1 tbsp of herbs and all of the mushroom stock.
  6. Stir nicely, deliver to a boil, cowl and cook dinner for 20 mins or until the carrots are gentle.
  7. Add the last herbs and cashew paste. Stir nicely to combine. The stew need to have thickened due to the flour you dredged the mushrooms in, and if it’s miles getting too thick, upload a few water or inventory to skinny it out.
  8. Add salt and floor black pepper to taste. Stir in the parsley.
  9. Turn off the heat.
  10. Assemble the pot pies:
  11. Preheat the oven to 425 degrees
  12. Roll out the puff pastry and, the use of a glass or a cookie cutter, cut circles or squares large enough to healthy over the ramekins or pie plate you will use. I cut circles just big enough to healthy over the ramekins I used, however due to the fact the pastry shrinks when it chefs, the stew bubbled up through the sides of the ramekins. I do not mind it as it seems as an alternative rustic, but in case you want a more polished impact, make certain the puff pastry covers the top of the ramekin completely.
  13. Spoon the mushroom filling into the ramekins and cowl the tops with the puff pastry circles or squares.
  14. At this factor, for a prettier crust, I want to brush on a mixture of 1 tsp olive oil + 1 tsp nondairy milk on pinnacle of the crusts– this makes them surely golden, but it’s completely non-compulsory.
  15. Cut a small slit within the top of the puff pastry in every ramekin.
  16. Place the ramekins on a baking sheet and region in the oven. Bake 15 mins, then turn down the heat to 350 tiers and retain baking for any other 10 minutes or until the tops are all golden and puffy.
  17. Remove from the oven, permit stand 15 minutes before serving.
Read Also:  THE BEST CREAMY MUSHROOMS RECIPE

Recipe Notes