Mushroom Pot Pie with Whole Wheat Crust

Ingredients

• 2¼ cups (300 g) whole-grain Sonora wheat flour
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 cup (228 g) cold unsalted cultured butter, cut into 1/2-inch cubes
• 2 tsp minced fresh thyme leaves
• zest of 1 lemon, finely grated
• 2/3 cup (160 ml) cold whole milk kefir
• 1 egg, beaten (for brushing)
• 1 large leek (white and light green parts)
• 4 cups shiitake, loosely packed
• 4 cups cremini mushrooms, loosely packed
• 1/2 cup (120 ml) sunflower or grapeseed oil
• 3 to 4 cups (720 to 960 ml) mushroom stock
• 1 Tbsp (15 g) miso
• 3 Tbsp (30 g) Sonora wheat flour
• 1 sprig fresh thyme
• 1 bay leaf
• Salt to taste
• Freshly ground black pepper
• Step 8 In a small bowl, combine 1 cup of mushroom stock with the miso using a fork or whisk to break it down. Set aside.
• Step 11 Place an oven rack in the middle position and heat the oven to 400˚F/205˚C.