Crossfield, AB Gardener Appreciation Day is back!
Crossfield, AB Gardener Appreciation Day is back!
This Vegan Mushroom Pot Pie is a perfect plant-based holiday meal. Full of flavor from Highline Portabella and Mini Bella Mushrooms simmered into a red wine mushroom stew infused with garlic and thyme and topped with a golden puff pastry.
Preheat oven to 400°F. In a Dutch oven heat 1 tablespoon of olive oil over medium heat. Add mushrooms and season with salt and pepper. Sauté for 5 minutes until they start browning. Set mushrooms aside.
Pour the remaining olive oil into the pot and add shallots and carrots. Season with salt and pepper. Cook for 7 minutes while stirring occasionally. Add garlic, thyme, paprika, tomato paste, and bay leaves to the pot. Cook for 1 more minute.
Add mushrooms back to the pan and add in red wine and vegetable stock. Bring to a boil for 2 minutes. Reduce the heat and simmer for 25 minutes. Once cooked, stir in the arrowroot powder, and remove the bay leaves.
Roll out puff pastry to the size of a pie dish. In a greased pie dish add mushroom filling to the dish. Top the dish with the puff pastry. Brush the pastry with non-dairy milk. Cut three vents to the center of the puff pastry.
Cook for 25 minutes until pastry is golden brown. Sprinkle with fresh parsley & enjoy.
Preheat oven to 400°F. In a Dutch oven heat 1 tablespoon of olive oil over medium heat. Add mushrooms and season with salt and pepper. Sauté for 5 minutes until they start browning. Set mushrooms aside.
Pour the remaining olive oil into the pot and add shallots and carrots. Season with salt and pepper. Cook for 7 minutes while stirring occasionally. Add garlic, thyme, paprika, tomato paste, and bay leaves to the pot. Cook for 1 more minute.
Add mushrooms back to the pan and add in red wine and vegetable stock. Bring to a boil for 2 minutes. Reduce the heat and simmer for 25 minutes. Once cooked, stir in the arrowroot powder, and remove the bay leaves.
Roll out puff pastry to the size of a pie dish. In a greased pie dish add mushroom filling to the dish. Top the dish with the puff pastry. Brush the pastry with non-dairy milk. Cut three vents to the center of the puff pastry.
Cook for 25 minutes until pastry is golden brown. Sprinkle with fresh parsley & enjoy.
