Mushroom Pot Pie

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 fall mixadaptations. 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

Ingredients
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.

PREPARATION
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.

Assembly
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.

Serve 6

Pick carefully

Some folks will say that if mushrooms together  “look similar to you” then it’s safe to pick indiscriminatley. STOP and look at each mushroom you pick individually. Here are some Jack O’Lanterns and Honeys side by side. These honeys have unusually thick stipes but they have rings, attached white gills and white flesh.

 

 

Puffball Parmesan

Aside

Puffballs are coming up, so here is one of my favorite recipes.

Puffball Parmesan
Arleen Raines Bessette –
Edible Wild Mushrooms of North America by Fischer & Besstte

Preheat oven to 350o F.

2 tablespoons minced onion
½ cup chopped green pepper
3 cloves garlic, minced
4 tablespoons olive oil
1 16-ounce can Italian tomatoes
1 3-ounce can tomato paste
½ teaspoon salt
½ teaspoon sugar
1 tablespoon fresh basil
2 cups grated Parmesan cheese
1 cup dry bread crumbs, seasoned with ½ teaspoon savory
4 tablespoons butter
6, ½-inch slices Giant Puffball or other large puffball
1 egg, slightly beaten with 1 tablespoon milk
6 slices mozzarella cheese

Sauté onion, pepper and garlic in 1 tablespoon olive oil until tender. Add tomatoes, tomato paste, salt, sugar, and basil. Bring to boil; reduce heat and simmer gently 15 to 20 minutes. (Combine 1 cup Parmesan cheese with seasoned bread crumbs. Melt butter with remaining olive oil in large skillet. Dip puffball slices in beaten egg and milk. Dredge in bread crumb mixture, covering all sides. Fry in butter and oil mixture over medium heat until golden on both sides. Drain on paper towel). Place browned puffball slices in single layer in oiled baking dish. Cover with mozzarella cheese slices, then with tomato sauce. Sprinkle with remaining Parmesan cheese. Bake at 350o F until cheese is melted and all is well heated.

  Serves 4 to 6.

 Note:

  • I have tried this with commercial sauce and it doesn’t work near as well. This is delicious.
  • I use the fresh balls of mozzarella and slice it myself.
  • The fried slices, as noted in parentheses freeze quite well
  • I fry two pans of puffballs and then change the oil/butter to keep from burning. Use medium heat to fry

Whitey Hitchcock