Best 2 Mushroom And Lentil Pot Pie With Gouda Biscuit Topping Recipes
Indulge in a hearty and flavorful culinary experience with our Mushroom and Lentil Pot Pie with Gouda Biscuit Topping. This delightful dish combines the earthy goodness of mushrooms, the protein-packed goodness of lentils, and the creamy richness of a savory sauce, all nestled under a golden-brown, flaky Gouda biscuit topping. Vegetarian and packed with wholesome ingredients, this pot pie offers a satisfying meal that's perfect for a cozy dinner or a special occasion. Embark on a culinary journey with our step-by-step guide and discover the secrets behind this delectable dish.
Here are our top 2 tried and tested recipes!
MUSHROOM AND LENTIL POT PIE WITH GOUDA BISCUIT TOPPING
From the November 2010 edition of Bon Appetit Magazine. The author says this is a vegetarian supper than even the most die-hard meat eaters will love. Perfect as a super-savory Thanksgiving main course for vegetarians.
Provided by Wish I Could Cook
Categories Pot Pie
Time 2h15m
Yield 4 pot pies, 4 serving(s)
Number Of Ingredients 21
Steps:
- Combine 3 cups of cold water, lentils and a pinch of salt in a medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, 25-30 minutes. Drain. Set lentils aside.
- Pour 3 cups of boiling water over porcini in medium bowl. Soak for 25 minutes. Remove porcini from soaking liquid, squeeze dry and chop coarsely. Reserve soaking liquid.
- Heat 1 T oil in large skillet over medium-high heat. Add fresh mushrooms. Saute 3 minutes. Add 1 T oil, onion, carrot, sage, and thyme. Saute 4 minutes. Add garlic and saute 30 seconds. Reduce heat to medium low.
- Mix flour into vegetables, cook 1 minute. Add porcini soaking liquid. Mix in porcini, potatoes, soy sauce and tomato paste. Cover, simmer until potatoes are tender, stirring occasionally, 13-15 minutes. Add lentils. Season with salt and pepper.
- Divide filling among four 2-cup oven-proof bowls.
- Can be made 2-days ahead. Bring to room temperature before continuing.
- Topping:.
- Preheat oven to 400°F
- Combine flour, cornmeal, baking powder and salt in food processor. Blend 5 seconds. Add butter and pulse until mixture resembles coarse meal.
- Add buttermilk and pulse until dough forms moist clumps.
- Turn dough out onto floured surface. Divide into four equal pieces. Shape each into a 2/3-inch thick disk.
- Set rounds atop filling. Top with cheese.
- Bake pot pies on baking sheet until tester inserted into biscuit topping comes out clean, about 30 minutes.
MUSHROOM AND LENTIL POT PIES WITH GOUDA BISCUIT TOPPING
Categories Vegetarian
Number Of Ingredients 23
Steps:
- For filling: 1. Combine 3 cups cold water, lentils, and 1/4 teaspoon salt in medium saucepan; bring to boil. Reduce heat, cover, and simmer until lentils are tender, 25 to 30 minutes. Drain; set lentils aside. 2. Pour 3 cups boiling water over porcini in medium bowl; soak 25 minutes. Remove porcini from soaking liquid, squeeze dry, and chop coarsely. (Reserve soaking liquid.) 3. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add fresh mushrooms. Sauté 3 minutes. 4. Add 1 tablespoon oil, onion, carrot, sage, and thyme. Sauté 4 minutes. Add garlic; sauté 30 seconds. 5. Reduce heat to medium-low. Mix flour into vegetables; cook 1 minute. 6. Add porcini soaking liquid. Mix in porcini, potatoes, soy sauce, and tomato paste. 7. Cover; simmer until potatoes are tender, stirring occasionally, 13 to 15 minutes. 8. Add lentils; season with salt and pepper. Divide filling among four 2-cup ovenproof bowls. DO AHEAD: Can be made 2 days ahead. Cover; chill. Bring to room temperature before continuing. For topping: 1. Preheat oven to 400°F. 2. Combine flour, cornmeal, baking powder, and salt in processor; blend 5 seconds. 3. Add butter; pulse until mixture resembles coarse meal. 4. Add buttermilk; pulse until dough forms moist clumps. 5. Turn dough out onto lightly floured surface. Divide into 4 equal pieces; shape each into 2/3-inch-thick disk. 6. Set rounds atop filling; top with cheese. 7. Bake pot pies on baking sheet until tester inserted into biscuit topping comes out clean, about 30 minutes.
Tips:
- Use fresh vegetables for the best flavor. If fresh vegetables are not available, frozen vegetables can be used instead.
- To save time, pre-cook the lentils before assembling the pot pie. Lentils can be cooked in a pot of boiling water for 20-25 minutes, or according to the package directions.
- Make sure to season the pot pie well. A good rule of thumb is to add 1 teaspoon of salt and 1/2 teaspoon of black pepper per 4 cups of ingredients.
- For a vegetarian version of the pot pie, omit the chicken broth and use vegetable broth instead.
- To make the pot pie gluten-free, use gluten-free flour in the biscuit topping.
Conclusion:
Mushroom and lentil pot pie with gouda biscuit topping is a hearty and flavorful meal that is perfect for a cold winter night. It is also a relatively easy dish to make, making it a great option for busy weeknights. With its combination of savory mushrooms, lentils, and creamy gouda sauce, this pot pie is sure to be a hit with the whole family.
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