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

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.

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.




Around the first week of October the puffballs started showing up, which is why I posted the Puffball Parmesan recipe a few days ago. There are big ones and small ones. The large ones make great puffball parmesan, but don’t overlook the small ones.

This is the large one, a Clavatia species – probably Clavatia cyathifomis. You will usually find these in fields or roadsides in the Valley. As they grow, they tend to have a “base” of sterile tissue that looks like a pedestal. They begin with a whitish skin which will eventually starting turning brownish and develop a cracking appearance.This doesn’t mean that it is too mature however. If it’s very firm, then pick it and check the insides.

Puffballs mature from the base upward. So cut one in half, top to bottom. If the inside is pure white, the texture and color of angel food cake, then it is OK. Slice and trim these  if you so desire. If you see yellowish or brownish color developing, then discard. I ALWAYS err on the side of caution. You will notice the one to the left has a slight brownish streak beginning from the base.

If you’re in the woods rather than the fields, look for these little fellows. Lycoperdon pyriforme. They grow in clusters on decaying hardwood logs and occur in large numbers. Last week I picked hundreds off one log, and that added up to a gallon or more. I ALWAYS cut the bottom off to see if the inside is white. When cooking, saute, I slice each one cross wise to get disks of puffbal which cook evenly. Eat the skin and all.

Beware of pigskin puffballs, Scleroderma  (poisonous), which have a very thick skin and should not have a white interior. Tom Volk has a good discussion with pictures You can also see the Giant Puffballs on his site. I have found a few here in the valley from time to time. No pedestal, round, thin white skin, and look like soccer balls from a distance.

Puffballs are easy to learn and a nice edible around the end of September and first part of October. Just remember, ALWAYS cut them open and examine prior to eating.