Gourmet Veggie Mama

Mushroom pot pies

Around here, Saturday nights (when we stay in*) are for more ambitious cooking. This weekend, that meant homemade mushroom pot pies. Stay with me here — it may not sound too adventurous, but they were amazing.

* Which is usually, because, c’mon, we have a kid. We do once-a-month date nights, and we do occasionally get out for dinner with the wee one, but she goes to bed early, and the grown-ups in this family like to eat after the early-bird special has ended.

It starts, of course, with the mushrooms. I used a combination of oyster and brown mushrooms.


Picture those sautéed with leeks, enveloped in a rich cream sauce, and topped with buttery, perfectly golden brown puff pastry. The best.


I served them with sautéed delicata squash and a salad with herbs and vinaigrette on the side, plus a nice, earthy La Crema pinot noir that we picked up on our recent trip to Healdsburg. Add a nice roaring fire(log) in the fireplace, and you’ve got the perfect cold, rainy evening in.

Wild Mushroom Pot Pies
Based on this recipe

2 Tbsp olive oil
1-2 leeks (depending on size), sliced
1 clove garlic, minced
1 lb (approximately) assorted wild mushrooms, roughly chopped
1/2 tsp dried thyme
1 heaping tsp cornstarch
1 1/4 cup + 2 Tbsp heavy cream
2 tsp Dijon mustard
1 sheet puff pastry, thawed
1 egg, beaten

Preheat oven to 350°. Heat the oil in a large saucepan over medium heat and sauté the leek and garlic until the leek begins to turn translucent, about 5 minutes. Add the mushrooms, stirring to combine, and sauté for a further 5-7 minutes, or until the mushrooms soften and release their juices. Add the thyme.

Meanwhile, mix 2 Tbsp cream and the cornstarch in a small bowl and set aside. Increase the heat to medium high and add 1 1/4 cup cream and the Dijon mustard and cook, stirring frequently, for 5 minutes or until it begins to thicken. Add the cornstarch mixture and cook for 1 minute more. Remove from heat and season to taste with salt and pepper.

Divide the filling between four 1 1/4-cup oven-safe ramekins. Cut the puff pastry into four rounds slightly larger than the ramekins. Brush the rim of each ramekin with egg, place one of the puff pastry rounds on top and press the edges to seal. Brush the tops with egg.

Place the prepared ramekins on a baking sheet and bake for 20-25 minutes, or until the pastry is puffed and the tops are golden brown. Remove from oven and cool slightly before serving.

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5 Thoughts on “Mushroom pot pies

  1. Those look tasty!! My sister is coming to visit tomorrow and I was thinking a cooking project might be on the itinerary as I would have an extra pair of hands to help with Walter (although she is a fantastic cook in her own right).

  2. Pingback: A two-fer | Gourmet Veggie Mama

  3. evahowe on November 27, 2011 at 8:29 pm said:

    I finally made them last week and despite an epic fail on my behalf with the puff pastry, they came out quite well. 🙂

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