Ruffled Mushroom Pot Pie
Ingredients
The filling
-
¼
cup
extra-virgin olive oil
-
1½
lb.
mixed mushrooms
-
1
large
Yukon Gold potato
-
2
medium
shallots
-
1
medium
carrot
-
1
stalk
celery
-
6
cloves
garlic
-
3
Tbsp.
all-purpose flour
-
1
Tbsp.
finely chopped thyme
-
2½
cups
low-sodium vegetable broth
-
½
cup
heavy cream
-
1
Tbsp.
Dijon mustard
-
2
tsp.
Diamond Crystal kosher salt
-
1
tsp.
freshly ground pepper
The topping
-
6
sheets
fresh phyllo pastry
-
2
Tbsp.
unsalted butter
-
1
Tbsp.
sesame seeds
Instructions
- Preheat the oven to 375°F and heat olive oil in a skillet.
- Cook the mushrooms until browned, then add potato, shallots, carrot, and celery, cooking until tender.
- Stir in garlic, flour, and thyme, then gradually add vegetable broth and simmer until thickened.
- Mix in heavy cream, mustard, salt, and pepper, then remove from heat.
- Cover the filling with a sheet of phyllo, scrunching the remaining sheets on top.
- Drizzle with melted butter and sprinkle with sesame seeds.
- Bake until the phyllo is golden brown, about 30-40 minutes.
Nutrition Facts (estimated)
Servings
4-6
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
8g
Sodium
600mg
Cholesterol
40mg
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