MUSHROOM POT PIE (v) Recipe

Prepare Mushrooms

Clean and chop the cremini, portobello, and oyster mushrooms into bite-sized pieces.

Chop Vegetables

Peel and dice the carrot, onion, celery, and sweet potato into small cubes.

Sauté Onions

In a large skillet, heat olive oil over medium heat. Add the chopped onions and sauté until translucent.

Cook Vegetables

Add the diced carrots, celery, and sweet potato to the skillet. Cook for about 5 minutes until they start to soften.

Add Mushrooms

Stir in the chopped mushrooms and rosemary, cooking for an additional 5-7 minutes until mushrooms are tender.

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.

Make Pastry Dough

In a mixing bowl, combine all-purpose flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.

Chill Dough

Add cold water gradually, mixing until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.

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.

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.

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.

Prepare Salad

In a large bowl, combine mixed salad greens, halved cherry tomatoes, and diced cucumber.

Make Vinaigrette

In a small bowl, whisk together apple cider vinegar, olive oil, honey or maple syrup, salt, and black pepper.

Dress Salad

Drizzle the vinaigrette over the salad and toss gently to coat.