I saw this in the Oct/Nov issue of Garden & Gun magazine and tried it. It was from Chef Julia Sullivan at the Pinewood Social in Nashville. I made a couple of minor adaptations. I have to confess that my crust didn’t work as I would have liked – I made it too thick and it sagged, so here I’m recommending getting a store-bought pie crust, and then cutting the rounds to fit your bowls. I’m leaving her recipe out. I used my own Fall Mix of mushrooms as pictured to the left (Hen of the Woods, Lion’s Mane, Puffballs, Oysters, Chicken of the Woods & Lobster). Also, I could not find fresh cippolini onions, so I bought some that were marinated in a balsamic mixture at my local grocery deli bar, and then omitted the sherry vinegar. - worked great
1/4 lb butter, cubed
1 cup flour
4 cups mushroom stock (I used chicken broth)
3 tbsp. olive oil, divided
3 cups mixed mushrooms (see above)
2 carrots, peeled and diced
1 parsnip, peeled and diced
4 cippolini onions, peeled and quartered (see above)
2 celery stalks, sliced diagonally into 1/4-inch slices
1 tbsp. sherry vinegar (see above)
1/2 tsp dried thyme ( I used ground)
1 tbsp. chopped parsley (I used fresh)
Sat & pepper to taste
6 rounds pastry crust (I will use purchased pie crust next time)
1 egg and 1 Tbsp whole milk for egg wash.
Melt the butter in a medium Dutch oven and gradually add flour over medium high heat, stirring constantly, to make a roux slightly brown.
Whisk in the cold stock/broth until mixture is creamy (If it’s too thick the pie filling will be gummy). Add more liquid as needed. Salt and pepper to taste. Set aside.
Dry sauté (sweat) mushrooms until all water is released and evaporated. Then add 1 Tbsp olive oil and pan roast until beginning to brown. Set aside.
Pan roast carrots and parsnips in 1 Tbsp oil until they are softened and begin to brown. Set aside.
Sauté onions until translucent and then add celery and cook until tender.
Fold mushrooms and veggies into the roux/stock (gravy). Adjust seasoning and let cool to room temp.
Preheat oven to 400 degrees.
Whisk egg and milk for an egg wash
Gather six 8 oz. bowls, room temp
Cut pie crust rounds 1-inch diameter larger than bowl diameter
Brush each round with egg wash
Fill each bowl with 8-oz filling
Place rounds over each bowl, wash side town.
Carefully seal each crust to its bowl without letting the crust sag.
Brush tops with egg wash.
Place bowls on a sheet tray and bake 20 minutes.
Remove pies from oven and let rest 5-min.