Mushroom Potpie

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Dinner, Main Course, Side American
By Adapted from NY Times Cooking Serves: 4-6
Prep Time: ~1 Hour Cooking Time: 25-30 Minutes Total Time: ~1 Hour, 30 Minutes

Mushroom Potpie is full of flavor and texture. A variety of mushrooms gives this pot pie a meaty texture; with carrots, potatoes, squash and kale.


  • 1/2 cup Dried Chanterelle or Porcini Mushrooms (1/2 ounce)
  • 1/2 lb. Fresh Oyster mushrooms, torn into separate pieces (or shiitake mushrooms, stemmed and halved)
  • 1/2 lb. Crimini Mushrooms, stemmed and quartered (or cut into sixths if large)
  • 1 cup Water
  • Kosher Salt and Black Pepper
  • 4 tbsp. Olive Oil, plus more as needed
  • 1 large Yellow Onion, finely chopped
  • 1/4 lb. Lacinato Kale, stemmed, leaves thinly sliced crosswise
  • 4 Garlic Cloves, chopped
  • 1 tbsp. chopped Fresh Thyme Leaves
  • 2 tsp. chopped Fresh Rosemary
  • 1/4 cup All-Purpose Flour, plus more for dusting
  • 1.5 cups Vegetable Stock
  • 3/4 cup Heavy Cream
  • 1 cup diced Peeled Carrots (from 2 medium carrots, cut into 1/2-inch pieces)
  • 1 cup diced Butternut Squash
  • 1 cup diced Red Potatoes (from 2 small potatoes, cut into 1/2-inch pieces)
  • 1 (14- to 16-ounce) Packaged Puff Pastry, thawed
  • 1 Large Egg



In a small bowl, pour 2 cups of boiling water over the dried chanterelles (or porcinis) and let them soak.


Preheat oven to 425 degrees.


Toss the fresh mushrooms in the skillet with about 1 cup water. Leave the chanterelles soaking, we will add them later.


Over medium heat bring it all up to a simmer and let it simmer vigorously until all the water is cooked off.


When the skillet is dry, add a good drizzle of olive oil and a pinch of Kosher salt. Sauté, undisturbed for about 5 minutes. Stir and let cook undisturbed for another 3-4 minutes, add more olive oil if the skillet seems too dry and sauté until the mushrooms develop some browning.


Transfer the mushrooms to a separate bowl and set aside.


Over medium heat, add another drizzle of olive oil to the pan and toss in the diced onion. Sauté the onion until it begins to soften and turn translucent.


Then add the kale, when the kale begins to wilt, add the chopped garlic, thyme and rosemary. Season with Kosher and pepper. Stir and let the garlic sauté for about 30 seconds.


Then sprinkle the 1/4 flour over the kale, onions and garlic stir until the flour is fully dispersed and begins to toast, about 1-2 minutes. While stirring, pour in the cream, vegetable broth and 1/3 cup of the liquid from the soaking chanterelles.


Stir to mix all the liquid together with the veggies. Let simmer, stirring occasionally, for about 5 minutes, until the mixture is has thickened a bit. Turn off the heat. Taste and add more Kosher salt and pepper to taste.


Off heat, add the potatoes, squash and carrots. (Note, I like the carrots to retain some crunch, so I sliced my small carrots into rounds, if you like your carrots to be soft, cut them into smaller pieces.) Stir to combine.


Then add the cooked fresh mushrooms back to the skillet. Strain the soaking chanterelles and squeeze out any excess water and add them to the skillet. Stir to incorporate all the mushrooms. Taste again and add more kosher salt or pepper, if needed.


On a lightly floured surface, roll the thawed but still cold pastry dough out to a roughly 14-inch circle or square. Carefully lay the dough over the top of the skillet. Use kitchen shears to trim corners off, if your dough is square. You want about 1/2-inch of dough to hang over the sides of the skillet.


Crimp the edges of the dough under so it no longer hangs over the skillet. Then whisk a teaspoon of water with one egg and brush the entire top of the dough with the egg wash. With a utility or paring knife, make 4-5, 2-inch slices in dough, radiating out from the center.


Place the skillet on a sheet tray and bake on the center rack in the oven for 25-30 minutes, until the puff pastry is puffed and golden.


Let the Mushroom Potpie sit for at least 10 minutes before serving.