4.5
2 ratings

Mushroom & Vegetable Pot Pie

A recipe for all you veggie lovers
Mushroom & Vegetable Pot Pie
Photo courtesy of Blue Apron

This recipe for mushroom and vegetable pot pie is perfect for anyone on a plant-based diet who wants to get their meat-free pot pie fix. 

This recipe is courtesy of Blue Apron

Ready in
40 m
10 m
(prepare time)
30 m
(cook time)
2
Servings
521
Calories Per Serving

Ingredients

  • 1 Cup buttermilk biscuit mix
  • 10 Ounces Cremini mushrooms
  • 2 carrots
  • 2 clove garlic
  • 1 red onion
  • 1 stalk celery
  • 2 Ounces white Cheddar cheese
  • 2 Tablespoons All-Purpose flour
  • 1 Tablespoon tomato paste
  • 1/2 Ounce dried Shiitake mushrooms
  • 2 Teaspoons mushroom pie spice blend (dried thyme, dried rosemary, ground sage, ground bay leaf, smoked paprika and ground nutmeg)

Directions

Preheat the oven to 450°F.

Wash and dry the fresh produce.

Heat 2 cups of water to boiling on high.

Peel and thinly slice the carrots, garlic and onion.

Thinly slice the celery.

Quarter the cremini mushrooms.

Grate the cheese.

In a large, heatproof bowl, combine the dried shiitake mushrooms and the boiling water.

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot.

Add the cremini mushrooms.

Cook, stirring occasionally, 6 to 8 minutes, or until browned and crispy; season with salt and pepper.

Add the carrots, garlic, onion, celery and spice blend to the pan of cremini mushrooms; season with salt and pepper.

Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables have softened.

While the vegetables cook, using a slotted spoon, transfer the shiitake mushrooms to a clean work surface; reserve the mushroom water.

Roughly chop the shiitake mushrooms and set aside.

Add the tomato paste to the pan of vegetables; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.

Add the flour and 2 tablespoons of olive oil to the pan of vegetables; cook, stirring constantly, 30 seconds to 1 minute, or until combined.

Add the shiitake mushrooms and reserved mushroom water; season with salt and pepper.

Cook, stirring frequently, 4 to 6 minutes, or until thickened; season with salt and pepper to taste.

Transfer the filling to an oven-safe baking dish.

While the filling cooks, in a large bowl, combine the biscuit mix and cheese; season with salt and pepper.

Gradually stir in 1/4 cup of cold water until just combined. 

(Be careful not to over-mix the dough, which will toughen it.)

Using a spoon, top the baking dish of filling with 8 to 10 evenly-sized scoops of the biscuit dough, leaving some space between the scoops.

Place the baking dish on a sheet pan; bake 10 to 12 minutes, or until the biscuits are browned and cooked through.

Remove from the oven.

Let stand for at least 2 minutes before serving.