Pulled mushroom pot pie – Rachelle Béry

Ingredients

• 1 lb oyster mushrooms, torn 450 g
• 1 lb white mushrooms, chopped 450 g
• 2 tbsp vegetable oil 30 ml
• 2 shallots, thinly sliced
• 2 garlic cloves, chopped
• 1 carrot, diced
• 1/4 cup Le Grand vegan butter with sea salt 55 g
• 1/4 cup dry white wine 60 ml
• 1/4 cup unbleached all-purpose flour 40 g
• 1 ½ cups vegetable broth 375 ml
• 1 cup creamy soy preparation (Belsoy-style) 250 ml
• 1 cup frozen green peas, thawed 150 g
• 1/4 cup chives, finely chopped 10 g
• 1/4 cup tarragon or parsley leaves, finely chopped 10 g
• 1 tsp water 5 ml
• 1 tsp maple syrup 5 ml
• 1 sheet (200 g) Carrément Tarte vegan puff pastry, thawed, cold