Mushroom Pot Pie (v) Recipe
Cremini, Portobello and oyster mushrooms, carrot, onion, celery, sweet potato, rosemary and flaky pastry topping; petite Bubba salad with apple cider vinaigrette.
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Ingredients
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Mushroom Filling
Pastry Topping
Bubba Salad
Method
Mushroom Filling Preparation
- 1
Prepare Mushrooms
Clean and chop the cremini, portobello, and oyster mushrooms into bite-sized pieces.
- 2
Chop Vegetables
Peel and dice the carrot, onion, celery, and sweet potato into small cubes.
- 3
Sauté Onions
In a large skillet, heat olive oil over medium heat. Add the chopped onions and sauté until translucent.
- 4
Cook Vegetables
Add the diced carrots, celery, and sweet potato to the skillet. Cook for about 5 minutes until they start to soften.
- 5
- 6
Simmer Filling
Pour in the vegetable broth, and season with salt and black pepper. Bring to a simmer and cook for another 10 minutes, allowing the flavors to meld.
Pastry Topping Preparation
- 7
Make Pastry Dough
In a mixing bowl, combine all-purpose flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- 8
Chill Dough
Add cold water gradually, mixing until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
Assembling and Baking
- 9
Preheat Oven & Roll Dough
Preheat the oven to 200°C (400°F). Roll out the chilled pastry dough on a floured surface to fit your pie dish.
- 10
Assemble Pie
Pour the mushroom filling into the pie dish and cover with the rolled-out pastry. Trim any excess and crimp the edges to seal.
- 11
Bake Pie
Cut a few slits in the top of the pastry to allow steam to escape. Bake in the preheated oven for 25-30 minutes or until golden brown.
Bubba Salad Preparation
- 12
Prepare Salad
In a large bowl, combine mixed salad greens, halved cherry tomatoes, and diced cucumber.
- 13
Make Vinaigrette
In a small bowl, whisk together apple cider vinegar, olive oil, honey or maple syrup, salt, and black pepper.
- 14
Dress Salad
Drizzle the vinaigrette over the salad and toss gently to coat.
