Mushroom Pot Pie

Ingredients

• 4 Tablespoons olive oil
• 2 pounds mixed mushrooms ( such as portobello, cremini, white button, shiitake or oyster, cut into 1-inch chunks (about 10 cups))
• 4 Tablespoons unsalted butter
• 1 yellow onion (finely chopped)
• 1 cup diced peeled carrots (from 2 medium carrots, cut into 1/2-inch pieces)
• 4 cloves garlic (minced)
• 1 Tablespoon tomato paste
• 1/4 cup flour (plus more for dusting)
• 3 cups chopped kale (stems removed)
• 1 cup dry red wine
• 1 1/2 cups beef stock (or vegetable stock)
• 1 teaspoon dried thyme
• 1 Tablespoon soy sauce (plus more to taste)
• 3/4 cup heavy cream (plus 1 Tablespoon for egg wash)
• 1 sheet puff pastry (about 9-ounces, thawed)
• 1 egg

Instructions

1. 1

   Preheat the oven to 400 degrees.

2. 2

   Meanwhile, in a large (12-inch) ovenproof skillet, heat 2 TBSP oil over medium-high. Add half the mushrooms, season with salt and pepper and cook, undisturbed, until browned, about 3 minutes. Stir the mushrooms, then continue to cook until browned all over, about 3 minutes longer. Transfer to a medium bowl.

3. 3

   Repeat with the remaining 2 TBSP oil and the remaining mushrooms; transfer them to the medium bowl.

4. 4

   Reduce the heat to medium and add the butter to the skillet. Once the butter is melted, add the onion and carrots and cook until starting to soften, about 5 minutes.

5. 5

   Add the garlic and cook for 30 seconds, until fragrant. Add the tomato paste and cook 1 minute longer. Stir in the flour and cook 1 minute longer.

6. 6

   Then add the kale, wine, broth, thyme, and soy sauce. Season with salt and pepper, and cook for about 3 minutes, until the kale is starting to soften.

7. 7

   Stir in the cream.

8. 8

   Add the mushrooms back to the skillet and stir to combine. Season with additional soy sauce, salt, and pepper, to taste.

9. 9

   Roll the puff pastry out so that it’s large enough to cover the skillet, and use a knife to form it into a circle shape.

10. 10

    Place the puff pastry on top of the mushroom mixture, and crimp the edges using the tines of a fork, if desired. Create a stripe pattern in the puff pastry by gently running a paring knife over the top without fully cutting through.

11. 11

    Whisk the egg with 1 TBSP heavy cream, then lightly brush the egg wash over the top of the puff pastry.

12. 12

    Set the skillet on top of a baking sheet and bake until the puff pastry is puffed and golden, about 30 minutes. Let sit for 10 minutes before enjoying.