Mushroom Potpie Recipe

Prepare mushrooms

Trim and roughly chop mixed mushrooms so pieces are bite-sized. Pat dry any very wet mushrooms to avoid excess moisture.

Cook aromatics

Heat 1 tablespoon olive oil and 3 tablespoons butter in a large skillet over medium-high heat until foaming. Add shallots and sauté 3–4 minutes until translucent. Add garlic, thyme and sage and cook 30–45 seconds until fragrant.

Brown mushrooms

Add mushrooms in a single layer (work in batches if needed) and cook undisturbed 3–4 minutes to brown, then stir and continue cooking another 4–6 minutes until most moisture has evaporated and mushrooms are nicely caramelized.

Deglaze

Pour in 1 tablespoon dry white wine (or 1 tbsp stock) and scrape up browned bits from the pan. Cook 1–2 minutes to let alcohol evaporate.

Season

Season with 1½ teaspoons sea salt and 1 teaspoon freshly ground pepper. Remove half the mushroom mixture to a bowl; reserve remaining mushrooms in the skillet for building the gravy.

Make roux

In the skillet with the remaining mushrooms, reduce heat to medium. Add 2 tablespoons butter and let melt. Sprinkle 4 teaspoons all-purpose flour over mushrooms and stir to coat. Cook 1–2 minutes, stirring, to remove raw flour taste.

Add stock

Slowly pour in 2 cups vegetable or mushroom stock while whisking or stirring to avoid lumps. Bring to a gentle simmer and cook 4–5 minutes until sauce thickens slightly.

Finish sauce

Stir in 1 cup heavy cream, 1 tablespoon soy sauce, 1 teaspoon Dijon mustard and 1 teaspoon lemon juice. Simmer 2–3 minutes until sauce is glossy and coats the back of a spoon. Taste and adjust seasoning with more salt or pepper if needed.

Combine filling

Return the reserved mushroom mixture to the skillet and fold to combine so mushrooms are evenly coated in the gravy. Remove from heat and let cool 8–10 minutes (so filling thickens and does not melt pastry).

Preheat oven

Preheat oven to 400°F (200°C).

Prepare dish

Transfer the mushroom gravy filling to a 9-inch (23 cm) pie dish or individual ramekins, spreading evenly and leaving a small gap at edges for pastry fit.

Top with pastry

Unfold pastry sheet and, if necessary, trim to fit the dish with a small overhang. Lightly brush the lip of the dish with beaten egg (or milk/aquafaba for vegan). Drape the pastry over the filling and press edges to seal; trim excess and crimp as desired. Cut a few small slits in the top to vent steam.

Egg wash and garnish

Brush the pastry lightly with beaten egg (or milk substitute). Sprinkle 1/4 teaspoon coarse sea salt and optional chopped parsley over the top.

Bake

Bake in preheated oven 20–25 minutes until pastry is puffed and deep golden brown. If using individual ramekins, check at 15–20 minutes. If top browns too quickly, tent loosely with foil.

Rest and serve

Let potpie rest 5–10 minutes to set. Spoon onto plates or serve directly from dish, garnished with additional parsley. Serve warm with a crisp green salad if desired.