Vegan Mushroom Pot Pie
Vegan mushroom pot pie with a rich garlic and thyme-infused stew of portabella and mini bella mushrooms, all topped with golden puff pastry.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.highlinemushrooms.com.
Cooking tools:
- Dutch oven
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Rolling pin
- Pie dish
- Pastry brush
Ingredients
- 16 oz Highline® Portabella Mushrooms, chopped
- 16 oz Highline® Mini Bella Mushrooms, chopped
- 2 tbsp olive oil
- 3 large shallots, chopped
- 3 medium carrots, sliced
- 3 cloves garlic, minced
- 1 tbsp thyme leaves, minced
- 1 tsp smoked paprika
- 2 bay leaves
- 2 tbsp tomato paste
- 1 cup vegetable broth
- 2 tbsp arrowroot powder
- 1 sheet vegan puff pastry, thawed
- 2 tbsp unsweetened almond milk
- Salt
- pepper
- Fresh Parsley, for garnish
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