Description
This Mushroom Pot Pie is a comforting, savory dish featuring a flaky puff pastry crust filled with a rich and creamy blend of sautéed cremini and oyster mushrooms, carrots, potatoes, and peas in a velvety cashew-based sauce. Perfect for a hearty vegetarian main course, this recipe balances deep umami flavors with fresh herbs and spices, baked to golden perfection.
Ingredients
Scale
Crust
- 1 sheet puff pastry thawed according to package instructions
Filling
- 2 tablespoons olive oil
- 1 yellow onion finely diced
- 8 ounces cremini mushrooms quartered
- 6 ounces oyster mushrooms roughly chopped
- 1 cup diced carrots
- 1 tablespoon tomato paste
- 3-5 cloves garlic minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 cup dry red wine (or substitute water)
- 2-3 small gold potatoes diced
- 3 tablespoons all-purpose flour
- 1/2 cup cashews soaked
- 2 cups vegetable broth
- 2 teaspoons vegan Worcestershire sauce optional
- 1 tablespoon low-sodium tamari or soy sauce
- 1 cup frozen peas
- 2 tablespoons non-dairy milk
Instructions
- Prep: Preheat your oven to 400 degrees Fahrenheit. Prepare a baking sheet and a 10-inch oven-safe cast-iron pan or a similar-sized baking dish. Thaw the puff pastry according to package instructions to get it ready for assembly.
- Aromatics: Heat the olive oil in the oven-safe sauté pan over medium-high heat. Add diced onion, quartered cremini mushrooms, roughly chopped oyster mushrooms, and diced carrots. Sauté for about 7 minutes, stirring occasionally until the vegetables are lightly browned. Stir in the tomato paste and cook for another 2 minutes. Add minced garlic, fresh thyme leaves, paprika, and black pepper; sauté for 30 seconds until fragrant.
- Deglaze: Pour in the red wine or water to deglaze the pan, scraping the bottom to lift any browned bits. Allow the liquid to cook off for 2 to 3 minutes. Sprinkle the all-purpose flour over the vegetable mixture and sauté for 1 more minute to cook the flour.
- Simmer: In a blender, combine the soaked cashews, vegetable broth, vegan Worcestershire sauce, and low-sodium tamari. Blend until smooth, around 45 to 60 seconds. Pour this creamy mixture into the pan along with the diced gold potatoes, stirring thoroughly. Bring to a boil over high heat, then reduce heat to medium and let it simmer for 10 to 12 minutes, stirring occasionally. Stir in the frozen peas and remove the pan from heat.
- Assemble: If using another baking dish, transfer the filling now. Roll out the puff pastry if necessary to cover the dish with about a 1-inch overhang. Place the pastry over the filling and trim edges. Fold the excess pastry under and pinch to secure it along the pan’s edges. Cut six 1-inch slits on top to allow steam to escape. Brush the pastry surface with non-dairy milk for a golden finish.
- Bake: Place the pan on the prepared baking sheet to catch any spills and put it on the oven’s middle rack. Bake for 25 to 30 minutes until the crust is golden brown and the filling is bubbling. Allow the pot pie to cool for 10 minutes to set before serving. Enjoy warm. Store leftovers in the refrigerator for up to 5 days and reheat in an oven, toaster oven, or microwave.
Notes
- If you have a high-powered blender like a Vitamix, soak the cashews in hot water for 30 minutes; otherwise, soak for several hours or overnight for smoother blending.
- Alternatively, use 1/4 cup cashew butter if your blender isn’t strong enough for whole soaked cashews.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and ensure the puff pastry is gluten-free.
- Adjust seasoning after simmering to taste, especially salt and pepper.
- Frozen peas can be added directly without thawing; they will cook during the simmering step.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg
