MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mushroom Pot Pie
Categories: Pastry, Mushrooms, Vegetables, Herbs
Yield: 7 servings

MMMMM-----------------------MUSHROOM GRAVY----------------------------
2 tb Olive oil
4 tb Unsalted butter; divided
1 md Onion; chopped
1 tb Tomato paste
1/2 lb Cremini or button mushrooms;
- rough chopped
2 Sprigs of thyme
4 c Vegetable stock *
3 tb All-purpose flour
Salt & pepper

MMMMM----------------------MUSHROOM FILLING---------------------------
2 tb Butter
1 md Onion; chopped
1 md Carrot; diced
1 md Fennel bulb; diced
1 lb Assorted mushrooms; sliced

MMMMM--------------------------ASSEMBLY-------------------------------
Chilled pie dough for a
- double-crust 9" pie;
- homemade or store-bought
1 lg Egg; beaten

* Since I am not a vegetarian I used beef stock - UDD

Set the oven @ 375+XF/190+XC.

FOR THE MUSHROOM GRAVY: Heat 2 tablespoons each of olive
oil and butter in a saucepan over medium heat. Cook the
onion until soft, 10 -15 minutes.

Add the tomato paste and cook, stirring continuously for
1 minute.

Add the cremini or button mushrooms and cook until
softened and the liquid has evaporated.

Add vegetable stock and thyme sprigs and simmer until
reduced by half, about 30 minutes.

Strain through a fine-mesh sieve into a bowl and discard
the solids.

Make a roux. Heat the remaining 2 tablespoons of butter
in a large saucepan over medium heat. Add the flour and
cook, whisking continuously, until the flour begins to
smell nutty, thickens and lightly browns.

Whisk in the reserved broth, increase the heat to
medium-high, whisking continuously. Bring to a simmer
and then remove from the heat. Season with salt and
pepper to taste.

FOR THE FILLING: Heat 2 tablespoons of butter in a large
skillet on medium heat and saut++ the onions, carrots,
and fennel until soft. Add the mushrooms and cook until
browned. Season with salt and pepper.

TO ASSEMBLE: On a floured surface, roll out the pie
pastry into a circle big enough to fit into a nine-inch
pie pan with a couple of inches of overhang. Gently fit
it into the pie pan without stretching the dough. Place
the pastry-lined pan in the refrigerator while rolling
out the top crust.

Roll the remaining half of the pastry into a circle
large enough to completely cover the pie pan with a
couple of inches of overhang.

Remove the pastry-lined pie pan from the refrigerator.
Fill with the sauteed mushroom mixture. Top the mushroom
filling with the mushroom gravy.

Gently cover the pie with the top crust. Bring the
bottom overhang over the top overhang and trim off any
excess. Pinch the edges with your fingers or a fork to
seal, then make a few cuts on the top to allow the
filling to vent. Brush the top of the pie with the
egg wash.

Place the pie on a rimmed baking sheet and bake in the
oven for about 45 minutes, until the crust is nicely
browned.

Makes 1 nine-inch pie

Serves 6 - 8

By Peter Glatz

RECIPE FROM: https://www.illinoistimes.com

Uncle Dirty Dave's Kitchen

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