Seacoast Mushroom Pot Pie Recipe
V house 'truffalo' sauce, black truffle, blue cheese puff pastry, black truffle, hearty herbs
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Ingredients
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Filling
Puff Pastry
Truffalo Sauce
Method
Filling Preparation
- 1
Sauté Vegetables
In a large skillet over medium heat, add truffle oil. Once hot, add chopped onions, minced garlic, diced carrots, and diced celery. Sauté for about 5 minutes until softened.
- 2
- 3
Create Sauce
Pour in the vegetable broth and add heavy cream. Stir in thyme, parsley, salt, and black pepper. Let it simmer for 10 minutes until thickened. Remove from heat.
Truffalo Sauce Preparation
- 4
Make the Sauce
In a small saucepan, melt the butter over low heat. Stir in hot sauce and black truffle oil until combined. Remove from heat and crumble in blue cheese, mixing well.
Assembly
- 5
Preheat Oven
Preheat your oven to 200°C (400°F).
- 6
- 7
Fill with Mushroom Mixture
Pour the mushroom filling into the pie dish, ensuring an even distribution.
- 8
Add Truffalo Sauce
Drizzle the truffalo sauce over the mushroom filling.
- 9
Cover with Puff Pastry
Place the second sheet of puff pastry on top, sealing the edges. Use a knife to make slits for steam to escape.
- 10
Baking
- 11
Bake the Pot Pie
Place the pie in the preheated oven and bake for 25-30 minutes or until the pastry is golden brown and flaky.
- 12
Cool and Serve
Once baked, remove from the oven and let it cool slightly before slicing and serving.
