Mushroom Pot Pies
A vegetarian take on a wonderfully homey, satisfying staple. Brushing the underside of the dough with egg wash for this recipe creates an airtight seal so that steam will push the pastry lids into a dramatic dome during baking. Dough can be made 3 days ahead; keep chilled. Serves 8.
INGREDIENTS FOR DOUGH
2 ¼ cups unbleached all-purpose flour
1 ½ teaspoon kosher salt
1 large organic egg, beaten lightly
½ cup (1 stick) chilled organic butter, cut into pieces
1 tablespoon distilled white vinegar
INGREDIENTS FOR MUSHROOM GRAVY
2 tablespoons extra virgin olive oil (EVOO)
5 tablespoons organic butter, divided
1 medium onion, chopped
1 tablespoon tomato paste
1-pound button or cremini mushrooms, trimmed & quartered
½ cup dry sherry
4 cups organic vegetable stock
¼ cup dried porcini mushrooms
3 tablespoons unbleached all-purpose flour
INGREDIENTS FOR POT PIES
½ fennel bulb, chopped
1 cup red pearl onions, peeled
3 tablespoons organic butter, divided
Freshly ground butter
2 sprigs fresh thyme
8 ounces oyster or maitake mushrooms
1 large organic egg
Flaky sea salt
PREPARATION FOR DOUGH
In a large bowl, whisk flour and salt. Work in butter with your fingers until only pea-size pieces remain.
Combine egg, vinegar and 1/3cup ice water in a small bowl and drizzle over flour mixture; quickly work in with your fingers until a shaggy dough forms.
Turn out dough onto a floured surface and press together, working just enough to form a smooth ball with no dry spots. Wrap in plastic and chill until very cold, at least 2 hours.
PREPARATION FOR MUSHROOM GRAVY
Heat EVOO and 2 tablespoons butter in a medium saucepan over medium.
Cook onion, stirring occasionally, until very soft, about 10-12 minutes.
Add tomato paste and cook, stirring often, until color darkens and paste completely coats onion, about 1 minute.
Add button mushrooms and cook, stirring occasionally, until softened and any liquid has evaporated, 12-15 minutes.
Add sherry and cook until almost completely evaporated, about 5 minutes.
Add broth and porcini mushrooms. Bring to a simmer and cook until reduced by half, about 1 hour. Strain mushroom broth through a fine-mess sieve into a medium bowl, pressing down on solids; discard solids.
Heat remaining 3 tablespoons of butter in a large saucepan over medium.
Make a roux- whisk flour and cook, whisking often, until flour begins to smell nutty, about 4 minutes.
Whisk vigorously to prevent lumps, add mushroom broth and increase heat to medium-high. Bring to a simmer and cook 1 minute. Remove from heat.
Preheat oven to 425°F.
Combine fennel, onions, 1 tablespoon of butter, and 1 cup water in a small saucepan; season with kosher slate and pepper.
Bring to a boil over medium-high, cover, and reduce heat.
Simmer until fennel and onions are crisp-tender, about 5-8 minutes. Uncover; cook until liquid evaporates, 15-18 minutes. Let cool.
Heat remaining 2 tablespoons butter in a large skillet over medium.
Cook thyme sprigs and mushrooms, tossing occasionally, until mushroom are browned and tender, about 6-8 minutes.
Let cool; remove thyme sprigs.
Divide fennel mixture and mushrooms among ramekins. Spoon gravy over top.
Divide dough in half. Working with one at a time, roll out to ¼ inch thick.
Cut out 2 rounds about ½ inch wider than the diameter of the ramekins. Gather up scraps, reroll, and cut out 2 more rounds.
Whisk egg, a pinch of salt, and teaspoon of water in a small bowl.
Brush dough with egg wash; place over ramekins, brushed side down. Press firmly around sides to adhere.
Brush tops of dough with egg wash; sprinkle with thyme leaves and flake sea salt.
Set pot pies on a rimmed baking sheet and bake until crusts are golden brown and domed, about 25-35 minutes.