IN THE KITCHEN: Mushroom Potpie

I am not a huge fan of potpies, but when I came across this recipe in Real Simple magazine’s November 2011 issue I was intrigued. This recipe was extremely easy to make and was really tasty. I especially liked the side salad with the roasted almonds; it gave a nice overall texture to the dish. This meal is perfect for Sunday supper…enjoy!

INGREDIENTS (serves 4)

  • 4 tbs olive oil
  • 1 ½ pounds mushrooms (such as cremini or button) halved, or quartered if large
  • 4 carrots, cut into ½ inch pieces
  • 3 celery, sliced ¼ inch pieces
  • 1 medium onion, chopped
  • ½ tsp dried thyme
  • kosher salt and black pepper
  • 1/3 cup all purpose flour
  • 1 ½ cups veggie broth
  • 1 cup frozen peas
  • 1 sheet puff pastery (half 17.3 oz package) thawed
  • 1 small head romaine, leaves torn
  • 1/3 cup roasted almonds, chopped
  • 2 tbsp red wine vinegar

Heat over at 400. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add mushrooms, carrots, celery, onion, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook stirring occasionally, until veggies are tender, 12 to 15 minutes. Add the flour and cook, stirring, for 30 seconds. Add the broth and peas, bring to a boil.

Transfer the mushroom mixture an 8 inch sqaure baking dish. Lay the pastry on top and cut several vents in it. Place the baking dish on a rimmed baking sheet and bake until the crust in golden, 25 to 30 minutes. Let rest 15 minutes before serving.

Meanwhile, in a large bowl, topp the romaine with the almonds, vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Serve with the potpie

{Photo by: Me. Recipe from Real Simple Magazine, November 2011}