Pot pie with mushrooms on white plate surrounded by mushrooms and casserole dish of pie with slice missing.

Vegan Mushroom Pot Pie

Kelsey Coon - Highline Mushrooms
This Vegan Mushroom Pot Pie is a perfect plant-based meal. Full of flavor from Highline Portabella and Mini Bella Mushrooms simmered into a red wine mushroom stew infused with garlic and thyme and topped with a golden puff pastry.
Checkout WTFCF Article Even More Recipes From Highline Mushrooms - Really!
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Prep Time 10 minutes
Cook Time 55 minutes
1 hour 5 minutes
Servings 1 pie

Equipment

  • 1 pie dish
  • Dutch oven or heavy pot

Ingredients
  

  • 16 ounces Highline® Portabella Mushrooms, chopped
  • 16 ounces Highline® Mini Bella Mushrooms, chopped
  • 2 tablespoons olive oil, divided
  • 3 large shallots, chopped
  • 3 medium carrots, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon thyme leaves, minced
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 1 cup vegetable broth
  • 2 tablespoons arrowroot powder
  • 1 sheet vegan puff pastry, thawed
  • 2 tablespoons unsweetened almond milk
  • salt and pepper, to taste
  • fresh parsley, for garnish

Instructions
 

  • Preheat oven to 400°F.
  • In a Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add mushrooms and season with salt and pepper. Sauté for 5 minutes or until they start to brown. Remove mushrooms from pan and set aside.
  • Pour 1 tablespoon olive oil into the pot and add 3 chopped shallots and 3 sliced carrots. Season with salt and pepper. Cook for 7 minutes stirring occasionally.
  • Add to the pot, 3 minced garlic cloves, 1 tablespoon of minced thyme, 1 teaspoon paprika, 2 tablespoons tomato paste, and 2 bay leaves. Cook for 1 minute.
  • Add mushrooms back to the pot and vegetable stock. Bring to a boil for 2 minutes. Reduce the heat and simmer for 25 minutes. Once cooked, stir in 2 tablespoons arrowroot powder, and remove the bay leaves.
  • Roll out puff pastry to the size of a pie dish. In a greased pie dish add mushroom filling. Top the dish with the puff pastry. Brush the pastry with non-dairy milk. Cut three vents to the center of the puff pastry.
  • Cook for 25 minutes until pastry is golden brown. Sprinkle with fresh parsley.

Enjoy!

    About the Author

    Highline Mushroom Canada logo
    Highline Mushrooms was founded in 1961 in Leamington, Ontario as a small family farm. Founder Dr. Murray O’Neil set the bar for a focus on family values, excellence, innovation and work ethic. Since then, Highland has grown to be the world’s largest grower of organic mushrooms – and one of the largest mushroom growers in North America, shipping to Canada, the U.S. and Japan. Highline’s commitment to quality, sustainability and innovation delivers one of nature’s most-perfect superfoods to tables around the world.