Wednesday, January 18, 2012

Mushroom Pot Pie

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Hi! Long time no blog. VB and I took a trip to Taiwan. I don't have many pictures to share because we were too busy eating and couldn't spare the few moments to take pictures. So lazy, I know. Anyways, back to home cooking! I made a mushroom pot pie last night for dinner. It was a hit with VB! It was rich and creamy with a nice hearty crust and tons of veggies. Best of all, it is vegan! Definitely a good winter classic.

For this mushroom pot pie, you will need:
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 medium yellow onion, diced
  • 8 ounces frozen peas
  • 1 pint cremini mushrooms, quartered
  • 1/4 cup parsley, chopped
  • 2 tablespoons olive oil
  • 3 tablespoons vegan butter substitute (I use Earth Balance)
  • 5 tablespoons all-purpose flour
  • 2 cups vegetable stock
  • 1/2 cup soy milk
  • salt to taste
  • 1 portion pie crust, recipe below
For the mushroom pot pie crust, you'll need:
  • 2 cups all-purpose flour
  • 1 cup vegan cream cheese (I use Trader Joe's non-dairy spread), chilled
  • 5 tablespoons vegan butter substitute, chilled
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 2 tablespoons ice cold water
To prepare the crust, begin by pulsing together flour, salt and baking powder in a food processor. Add vegan cream cheese and butter substitute. Pulse until the mixture has a wet sand consistency. Slowly add ice water while pulsing. The dough should come together easily. Cover with plastic wrap and chill for at least 30 minutes in the refrigerator.

In a medium pot, heat up olive oil and butter substitute until fat shimmers. Add onion, celery and carrots. Sweat until softened, about 10 to 15 minutes. Season with salt. Mix in flour. Stir quickly to ensure that flour does not burn. Stir in mushroom and cook gently for a couple of minutes. Add vegetable stock and soy milk. Stir. Turn heat to low and allow the mixture to come to gentle simmer. Stir frequently. Adjust seasoning, if necessary. Turn off heat. Stir in frozen peas and chopped parsley. Pour the mixture into a 2-quart bakeware. Alternatively, you can pour mixture into individual ramekins. Set aside.

Pre-heat oven to 375 degrees.

Roll out the chilled crust to a size that would cover the bakeware or ramekins. Lay the crust on top of the bakeware. Make slits in the crust to allow steam to escape. Bake for 1 hour. Remove and allow pot pie to stand for 15 minutes before serving.

1 comment:

  1. Dang it CG!!!! Why do you make me drool in the middle of burning the midnight oil? Haha in all seriousness this looks absolutely amazing and I'm so impressed that you did not resort to using canned broth...which means I can make this for my boyfriend too! YAY!