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Mushroom Pot Pie

Beverley Verwey
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Servings 2
Calories 449 kcal

Ingredients
 

  • 1 medium white potato - peeled & diced
  • 2 medium carrots - finely chopped
  • 1 small onion - finely diced
  • 1/4 cup shallot - sliced
  • 5 cloves garlic - minced
  • 2 oyster mushrooms - shredded
  • 3 cremini mushrooms - chopped
  • 1 large portobello mushroom - gills removed, and chopped
  • 1/2 oz dried shitake mushrooms - rehydrated
  • 4 cups low-sodium vegetable broth
  • 1 cup frozen peas
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1/2 tsp sage
  • to taste black pepper
  • 1 tbsp dried parsley
  • 1 small potato - sliced very thin

Instructions
 

  • Rehydrate the dried shiitake mushrooms according to the package.
  • Preheat the oven to 425 degrees F.
  • In a large pot sauté the onion, shallot, celery, carrots, and garlic in a small amount of water or broth for 5 minutes or until the vegetables are soft. Stir in the diced potato and let cook for 3 minutes.
  • Add the 4 cups of vegetable broth, and then turn heat down to medium heat. Add the peas, herbs and all the mushrooms in the pot and continue cooking on medium-low heat for another 5 minutes, stirring occasionally.
  • Divide mixture into oven-proof bowls. Top the mixture with your chosen topping. (see note). Here we are using the potato that is thinly sliced. Place the thin slices on top of the vegetable mixture. Cook in the oven for 15 minutes.

Notes

Toppings can include puff pastry, pie pastry, thinly sliced white potatoes, thinly sliced sweet potatoes, thinly sliced carrots and even brussel sprout leaves (steam individual leaves first before layering on top of pie).

Nutrition

Serving: 2gCalories: 449kcalCarbohydrates: 77.1gProtein: 21.7gFat: 2gSodium: 198mg