Mushroom Pot Pies

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.


  • 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


  • 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


  • ½ fennel bulb, chopped

  • 1 cup red pearl onions, peeled

  • 3 tablespoons organic butter, divided

  • Kosher salt

  • Freshly ground butter

  • 2 sprigs fresh thyme

  • 8 ounces oyster or maitake mushrooms

  • 1 large organic egg

  • Flaky sea salt


  1. In a large bowl, whisk flour and salt. Work in butter with your fingers until only pea-size pieces remain.

  2. 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.

  3. 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.


  1. Heat EVOO and 2 tablespoons butter in a medium saucepan over medium.

  2. Cook onion, stirring occasionally, until very soft, about 10-12 minutes.

  3. Add tomato paste and cook, stirring often, until color darkens and paste completely coats onion, about 1 minute.

  4. Add button mushrooms and cook, stirring occasionally, until softened and any liquid has evaporated, 12-15 minutes.

  5. Add sherry and cook until almost completely evaporated, about 5 minutes.

  6. 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.

  7. Heat remaining 3 tablespoons of butter in a large saucepan over medium.

  8. Make a roux- whisk flour and cook, whisking often, until flour begins to smell nutty, about 4 minutes.

  9. 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.


  1. Preheat oven to 425°F.

  2. Combine fennel, onions, 1 tablespoon of butter, and 1 cup water in a small saucepan; season with kosher slate and pepper.

  3. Bring to a boil over medium-high, cover, and reduce heat.

  4. Simmer until fennel and onions are crisp-tender, about 5-8 minutes.  Uncover; cook until liquid evaporates, 15-18 minutes.  Let cool.

  5. Heat remaining 2 tablespoons butter in a large skillet over medium.  

  6. Cook thyme sprigs and mushrooms, tossing occasionally, until mushroom are browned and tender, about 6-8 minutes.

  7. Let cool; remove thyme sprigs.

  8. Divide fennel mixture and mushrooms among ramekins.  Spoon gravy over top.

  9. Divide dough in half.  Working with one at a time, roll out to ¼ inch thick.

  10. Cut out 2 rounds about ½ inch wider than the diameter of the ramekins.  Gather up scraps, reroll, and cut out 2 more rounds.

  11. Whisk egg, a pinch of salt, and teaspoon of water in a small bowl.

  12. Brush dough with egg wash; place over ramekins, brushed side down.  Press firmly around sides to adhere.

  13. Brush tops of dough with egg wash; sprinkle with thyme leaves and flake sea salt.

  14. Set pot pies on a rimmed baking sheet and bake until crusts are golden brown and domed, about 25-35 minutes.

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