MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mushroom Pot Pie
 Categories: Pastry, Mushrooms, Vegetables, Herbs
      Yield: 6-8 servings
 
MMMMM-----------------------MUSHROOM GRAVY----------------------------
      2 tb Olive oil
      4 tb Unsalted butter; divided
      1 md Onion; chopped
      1 tb Tomato paste
    1/2 lb Cremini or button mushrooms;
           - rough chopped
      2    Sprigs of thyme
      4 c  Vegetable stock *
      3 tb All-purpose flour
           Salt & pepper

MMMMM----------------------MUSHROOM FILLING---------------------------
      2 tb Butter
      1 md Onion; chopped
      1 md Carrot; diced
      1 md Fennel bulb; diced
      1 lb Assorted mushrooms; sliced

MMMMM--------------------------ASSEMBLY-------------------------------
           Chilled pie dough for a
           - double-crust 9" pie;
           - homemade or store-bought
      1 lg Egg; beaten
 
  * Since I am not a vegetarian I used beef stock - UDD
  
  Set the oven @ 375°F/190°C.
  
  FOR THE MUSHROOM GRAVY: Heat 2 tablespoons each of olive
  oil and butter in a saucepan over medium heat. Cook the
  onion until soft, 10 -15 minutes.
  
  Add the tomato paste and cook, stirring continuously for
  1 minute.
  
  Add the cremini or button mushrooms and cook until
  softened and the liquid has evaporated.
  
  Add vegetable stock and thyme sprigs and simmer until
  reduced by half, about 30 minutes.
  
  Strain through a fine-mesh sieve into a bowl and discard
  the solids.
  
  Make a roux. Heat the remaining 2 tablespoons of butter
  in a large saucepan over medium heat. Add the flour and
  cook, whisking continuously, until the flour begins to
  smell nutty, thickens and lightly browns.
  
  Whisk in the reserved broth, increase the heat to
  medium-high, whisking continuously. Bring to a simmer
  and then remove from the heat. Season with salt and
  pepper to taste.
  
  FOR THE FILLING: Heat 2 tablespoons of butter in a large
  skillet on medium heat and sautée the onions, carrots,
  and fennel until soft. Add the mushrooms and cook until
  browned. Season with salt and pepper.
  
  TO ASSEMBLE: On a floured surface, roll out the pie
  pastry into a circle big enough to fit into a nine-inch
  pie pan with a couple of inches of overhang. Gently fit
  it into the pie pan without stretching the dough. Place
  the pastry-lined pan in the refrigerator while rolling
  out the top crust.
  
  Roll the remaining half of the pastry into a circle
  large enough to completely cover the pie pan with a
  couple of inches of overhang.
  
  Remove the pastry-lined pie pan from the refrigerator.
  Fill with the sauteed mushroom mixture. Top the mushroom
  filling with the mushroom gravy.
  
  Gently cover the pie with the top crust. Bring the
  bottom overhang over the top overhang and trim off any
  excess. Pinch the edges with your fingers or a fork to
  seal, then make a few cuts on the top to allow the
  filling to vent. Brush the top of the pie with the
  egg wash.
  
  Place the pie on a rimmed baking sheet and bake in the
  oven for about 45 minutes, until the crust is nicely
  browned.
  
  Makes 1 nine-inch pie
  
  Recipe by Peter Glatz
  
  RECIPE FROM: https://www.illinoistimes.com
  
  Uncle Dirty Dave's Kitchen
 
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