Mushroom Pot Pie

Name: Mushroom Pot Pie
Ingredients: 1 recipe puff pastry, or frozen puff pastry, thawed; 1 lb mushrooms, chopped (we used crimini, chanterelle, and the chef’s sampler package, a seasonal mix of different mushrooms); ¼ cup butter; 1 large leek, tough greens removed, and thinly sliced; 2 carrots, peeled and chopped; 2 stalks celery, peeled and chopped; 4 cloves garlic, minced; 2 Tbsp fresh sage, chiffonade; 2 tsp fresh thyme leaves, minced; 1 tsp rosemary leaves, minced; 1 tsp poultry seasoning; 3 Tbsp flour; ¼ cup dry white wine (or broth); 1½ cup broth (mushroom, vegetable, or chicken broths all work well); ¼ cup parmesan cheese, grated

lifesourcenaturalfoods.com

Mushroom Pot Pie Ingredients: - 1 recipe puff pastry, or frozen puff pastry, thawed - 1 lb mushrooms, chopped (we used crimini, chanterelle, and the chef’s

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Cast iron skillet
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Measuring cup
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Ingredients

1 recipe puff pastry, or frozen puff pastry, thawed
1 lb mushrooms, chopped (we used crimini, chanterelle, and the chef’s sampler package, a seasonal mix of different mushrooms)
¼ cup butter
1 large leek, tough greens removed, and thinly sliced
2 carrots, peeled and chopped
2 stalks celery, peeled and chopped
4 cloves garlic, minced
2 Tbsp fresh sage, chiffonade
2 tsp fresh thyme leaves, minced
1 tsp rosemary leaves, minced
1 tsp poultry seasoning
3 Tbsp flour
¼ cup dry white wine (or broth)
1½ cup broth (mushroom, vegetable, or chicken broths all work well)
¼ cup parmesan cheese, grated