Mushroom Potpie Recipe - NYT Cooking

Mushroom

Potpie
By Alexa Weibel
Total Time 1½ hours
Rating (2,469)

Dried porcini mushrooms and caramelized fresh mushrooms give this dish plenty of deep, earthy
flavor. Sweet parsnips, garlicky kale, carrots and potatoes round out the mushroom filling, but if those
don’t suit you, the filling is fully flexible. Substitute butternut squash, celery root or just about any root
vegetable for the carrots, parsnips and potatoes. The entire dish cooks in a large ovenproof skillet, but
you could also transfer the filling to buttered ramekins for individual pies, or divide the mixture
between two 8-inch pie dishes for two separate pies. Rich and creamy, it feeds a crowd, and can easily
be prepared in advance: Refrigerate the cooked filling overnight, then warm it on the stovetop,
assemble and bake. The results justify the effort.

INGREDIENTS PREPARATION
Yield: 6 servings Step 1
Heat oven to 425 degrees. Bring 2 cups of water to boil in a small

pot. Place the porcini mushrooms in a medium bowl and pour the
½ cup dried porcini mushrooms (½
ounce) boiling water on top; set aside to soak and soften.
4 tablespoons olive oil, plus more

as needed Step 2
½ pound fresh oyster mushrooms, Meanwhile, in a large (12-inch) ovenproof skillet, heat 2
torn into separate pieces (or tablespoons oil over medium-high. Working in two batches so the
shiitake mushrooms, stemmed and mushrooms brown evenly, add half the oyster mushrooms, season
halved) with salt and pepper and cook, undisturbed, until browned
Kosher salt and black pepper underneath, about 3 minutes. Stir the mushrooms, then continue
to cook until browned all over, about 3 minutes. Transfer to a
½ pound cremini mushrooms,
medium bowl. Repeat with 2 tablespoons oil and the remaining
stemmed
Get full access and York
to New quartered
Times (or cut into
Cooking. oyster mushrooms; transfer them to the medium bowl. Add
sixths if large)
another 2 tablespoons oil, then add the cremini mushrooms,
4 tablespoons unsalted butter
season with salt and pepper and cook, stirring occasionally, until
Enjoy allyellow
1 large of our
onion,recipes
finely and more
browned and tender, 6 to 8 minutes, lowering the heat as needed
chopped
with¼ apound
New York Times
lacinato kale, stemmed,
subscription.
to avoid burning. Transfer to the bowl.
leaves thinly sliced crosswise

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4 garlic cloves, chopped
Reduce the heat to medium and add the butter to the skillet. Once
1 tablespoon fresh thyme leaves the butter is melted, add the onion and cook until starting to
2 teaspoons chopped fresh soften, about 5 minutes. Add the kale, garlic, thyme and rosemary,
rosemary season with salt and pepper and cook, stirring occasionally, until
¼ cup all-purpose flour, plus more softened, about 3 minutes, adding 1 to 2 tablespoons oil if the pan
for dusting seems dry. Sprinkle with the flour and cook, stirring, until flour is
1½ cups chicken or vegetable dispersed and lightly toasted, 2 minutes.

stock
¾ cup heavy cream Step 4
1 cup diced peeled carrots (from 2 Stirring constantly, gradually add the stock, cream and ¾ cup of
medium carrots, cut into ½-inch the liquid from the soaking porcini mushrooms. Cook over
pieces) medium heat, stirring occasionally, until thickened, about 5
1 cup diced peeled parsnips (from minutes. Remove from heat, then stir in the carrots, parsnips,
2 medium parsnips, cut into ½-inch potatoes, and the sautéed mushrooms and any accumulated
pieces) juices. Strain the soaked porcini mushrooms, discarding any
remaining liquid, then roughly chop the mushrooms and stir them
1 cup diced red potatoes (from 2
into the filling. Season to taste with salt and pepper. (If making
small potatoes, cut into ½-inch
ahead, the filling can be refrigerated a day in advance; just warm
pieces)
it up slightly before assembling and baking.)
1 (14- to 16-ounce) package puff
pastry, thawed
Step 5
1 large egg
On a lightly dusted work surface using a lightly floured rolling
pin, roll out the puff pastry into a roughly 14-inch circle. Transfer
to the top of the skillet, allowing slight overhang, folding under
and pinching any overhang just below the rim of the skillet. In a
small bowl, whisk the egg with 1 teaspoon water. Lightly brush
the egg wash over the top of the puff pastry, then cut 5 (2-inch)
slits into the puff pastry, starting near the center and radiating
outward, like the rays of the sun, or create a stripe or crisscross
pattern in the puff pastry by gently scoring it with a paring knife
without fully cutting through. Crimp the edges using the tines of a
fork, if desired.
Step 6
Set the skillet on top of an aluminum foil-lined baking sheet and
transfer to the middle rack of the oven. Bake until the puff pastry
is puffed and golden, about 30 minutes. Let sit 10 minutes before
serving.
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Mushroom

Yield: 6 servings Step 1

Heat oven to 425 degrees. Bring 2 cups of water to boil in a small

4 tablespoons olive oil, plus more

leaves thinly sliced crosswise

1½ cups chicken or vegetable dispersed and lightly toasted, 2 minutes.

Enjoy all of our recipes and more

with a New York Times subscription.

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