Wild Mushroom Pot Pie

Name: Wild Mushroom Pot Pie
Yield: Serves 6
Ingredients: 2 teaspoons chopped fresh thyme or 1 teaspoon dried; Kosher or sea salt and freshly ground pepper; 1½ cups heavy (whipping) cream; 2 teaspoons chopped fresh thyme or 1 teaspoon dried; Herbed Bread Crumbs (recipe follows); Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; ½ ounce dried porcini mushrooms, soaked in 1 cup warm water for 20 minutes; ½ ounce dried porcini mushrooms, soaked in 1 cup warm water for 20 minutes; ½ cup chopped shallots or green onions, white part only; ½ cup chopped shallots or green onions, white part only; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1½ cups rich Chicken Stock or Vegetable Stock; ½ cup dry white wine; 8 cups mixed fresh wild mushrooms, tough stems removed, thickly sliced or quartered; 1 tablespoon minced garlic; 2 tablespoons Dijon mustard; 2 tablespoons dry sherry or brandy; 2 tablespoons dry sherry or brandy; 1½ cups rich Chicken Stock or Vegetable Stock

Preparation info

Serves
6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is a simple but delicious recipe that can be made a day or two ahead. Any combination of mushrooms can be used. I always like to include some dried mushrooms such as shiitake or porcini because they have a much more intense flavor than their fresh counterparts. Save the soaking water to make soup or stocks.

Ingredients

½ ounce dried porcini mushrooms, soaked in 1 cup warm water for 20 minutes
2

Method

Preheat the oven to 400°F. Drain the porcini mushrooms and chop. In a large sauté pan, melt the butter with the oil over medium heat and sauté the shallots and garlic until softened but not brown. Add the porcini and wild mushrooms in batches, increase the heat, and sauté until lightly