Portobello Pot Pie Recipes

Steps:

• Preheat oven to 350 degrees. Press one of the pie crusts into and up the sides of a 9 inch pie plate.
• Bring a saucepan of water to a boil. Add potatoes and cook until tender, 10 to 15 minutes. Drain and cut into cubes. Set aside.
• Heat 1 tbsp of olive oil in a large saucepan over low heat. Add onion and shiitake mushrooms, cover, and let the mushrooms sweat for about 7 minutes, stirring occasionally. Pour in the water and soy sauce and bring to a boil. Whisk in rice flour, stirring until there are no lumps. Allow to simmer.
• Heat remaining olive oil in a large skillet over medium-high heat. Add Portobello pieces, and sauté briefly until mushrooms are browned on the outside. Add mushrooms to the gravy mixture along with the carrots, celery and potatoes. Simmer for about 10 minutes, stirring occasionally. Season with thyme and sage. Pour the mixture into the prepared crust. Cover with the other pie crust, and crimp edges to seal. Make a few slits in the top crust to vent steam.
• Bake for 40 minutes or until crust is golden brown.

Steps:

• Heat oven to 425 degrees. Bring 2 cups of water to boil in a small pot. Place the porcini mushrooms in a medium bowl and pour the boiling water on top; set aside to soak and soften.
• Meanwhile, in a large (12-inch) ovenproof skillet, heat 2 tablespoons oil over medium-high. Working in two batches so the mushrooms brown evenly, add half the oyster mushrooms, season with salt and pepper and cook, undisturbed, until browned underneath, about 3 minutes. Stir the mushrooms, then continue to cook until browned all over, about 3 minutes. Transfer to a medium bowl. Repeat with 2 tablespoons oil and the remaining oyster mushrooms; transfer them to the medium bowl. Add another 2 tablespoons oil, then add the cremini mushrooms, season with salt and pepper and cook, stirring occasionally, until browned and tender, 6 to 8 minutes, lowering the heat as needed to avoid burning. Transfer to the bowl.
• Reduce the heat to medium and add the butter to the skillet. Once the butter is melted, add the onion and cook until starting to soften, about 5 minutes. Add the kale, garlic, thyme and rosemary, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes, adding 1 to 2 tablespoons oil if the pan seems dry. Sprinkle with the flour and cook, stirring, until flour is dispersed and lightly toasted, 2 minutes.
• Stirring constantly, gradually add the stock, cream and 3/4 cup of the liquid from the soaking porcini mushrooms. Cook over medium heat, stirring occasionally, until thickened, about 5 minutes. Remove from heat, then stir in the carrots, parsnips, potatoes, and the sautéed mushrooms and any accumulated juices. Strain the soaked porcini mushrooms, discarding any remaining liquid, then roughly chop the mushrooms and stir them into the filling. Season to taste with salt and pepper. (If making ahead, the filling can be refrigerated a day in advance; just warm it up slightly before assembling and baking.)
• On a lightly dusted work surface using a lightly floured rolling pin, roll out the puff pastry into a roughly 14-inch circle. Transfer to the top of the skillet, allowing slight overhang, folding under and pinching any overhang just below the rim of the skillet. In a small bowl, whisk the egg with 1 teaspoon water. Lightly brush the egg wash over the top of the puff pastry, then cut 5 (2-inch) slits into the puff pastry, starting near the center and radiating outward, like the rays of the sun, or create a stripe or crisscross pattern in the puff pastry by gently scoring it with a paring knife without fully cutting through. Crimp the edges using the tines of a fork, if desired.
• Set the skillet on top of an aluminum foil-lined baking sheet and transfer to the middle rack of the oven. Bake until the puff pastry is puffed and golden, about 30 minutes. Let sit 10 minutes before serving.

Steps:

• Preheat oven to 300F (150C).
• In a large bowl, combine flour, paprika, and salt and pepper to taste.
• Toss the cubed meat in the flour mixture.
• Heat the oil in a large skillet, and brown the beef in batches over high heat, adding a touch more oil if necessary.
• Place beef in an ovenproof casserole dish, together with the can of chopped tomatoes, garlic, onion, celery, mushrooms, stout, stock, thyme, 1 teaspoon salt and freshly ground black pepper.
• Cover casserole dish tightly, and cook in the oven at 300F (150C) for 2 to 2 1/2 hours, until tender, stirring every 30 minutes.
• Cool completely and proceed with the recipe, or refrigerate for up to three days in advance.
• To make the pies, preheat oven to 400F (200C).
• Butter the rims of 8 individual pie dishes or ramekins.
• From each sheet of puff pastry, cut two thin strips of pastry along the vertical edge, 1/3" wide and 4" long, plus 2 circles to fit the tops of the pie dishes (8 strips and 8 circles in total).
• Spoon the meat filling into the dishes, then press a strip of pastry around the rim of each.
• Brush the rims with some beaten egg, then place the pastry lids on top and press all around each edge to seal.
• Brush each pastry top with the remaining egg yolk.
• With a sharp knife make 3 piercings in the top of each pie.
• Bake in the oven for 35 minutes, or until golden brown and heated through, and serve the Australian way, with tomato ketchup.

Steps:

• In a small bowl, whisk the first seven ingredients. Add mushroom caps; let stand for 15 minutes, turning twice. Drain and reserve marinade. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender, basting with reserved marinade. Top with cheese during the last 2 minutes. , Serve on buns with lettuce and tomato.