Vegan Mushroom Pot Pie
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!
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 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.